WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Veggie Bars
Marianne Severson, West Allis

2 pkgs. Pillsbury Crescent Rolls
3/4 cup mayonnaise
1/2 cup sour cream
2 pkgs. (8 oz. each) cream cheese, room temperature
1 envelope dry Ranch dressing mix
3/4 cup carrots, grated
3/4 cup green pepper, chopped
3/4 cup radishes, chopped
3/4 cup broccoli, chopped
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees. Roll the crescent dough out onto an 11x17-inch pan, creating an even crust, and stretching to fit. Bake 7–8 minutes, or until browned. Allow to cool completely. Meanwhile, in a mixing bowl, combine the mayo, sour cream, cream cheese, and Ranch dressing mix. Spread filling over the top of the cooled crust. Combine the veggies and cheese, sprinkle over the filling. Cover with plastic wrap and refrigerate 3–4 hours. Cut into squares to serve.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2006 Wisconsin Energy Cooperative News