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Veggie Bars

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Recipe Ingredients

2 (8 ounce) cans refrigerated crescent rolls
16 ounces cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 medium sweet red pepper, chopped
1 (1 ounce) envelope ranch style salad dressing mix
1 medium green pepper, chopped
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped fresh mushrooms

Cooking Procedures

Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1 inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees F for 7 to 8 minutes or until browned. Cool.

Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with an electric mixer 1 minute or until smooth. Spread over crust in pan.

Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours.

Cut into 1 1/4-inch squares.

Yield: 8 dozen. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

onsidered the best. The recipes say, cook them in wine, or in champagne. Brillat-Savarin calls the truffle le diamant de la cuisine, and, to hear him and others, you might think that a pheasant and even a turkey are not fit to be eaten, unless stuffed with this precious growth. Have I been digressing too much? Or will you charitably consider this little deviation as my introduction to the vegetables, of which you will think it high time to speak ? LETTER XIII 'Twas thought one hundred y

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