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VEGETABLE BARS

Source of Recipe


From a friend of mine in Superior, WI: Janelle Hicks



List of Ingredients



• 1 small head brocolli
  
• 1/2 cup carrots, chopped fine
  
• 2 stalks celery, chopped fine
  
• 1/2 cup cucumber, sliced and chopped
  
• 1/2 cup radishes, chopped fine
  
• 1 (8 oz) package cream cheese, room temp
  
• 3/4 to 1 cup Miracle Whip
  
• 1 tsp dill weed
  
• 1 tsp Beau Monde seasoning
  
• 2 (8 oz) packages Pillsbury Crescent Rolls
  






Instructions



1. BASE:Preheat oven to 375 degrees.
   
   
2. In a 9x13x2" pan, do NOT seperate the crescent rolls. Instead, roll them out flat to cover the pan. Don't worry if it rips, will bake together.
   
   
3. Place the second package on top of the 1st one, pressing rounded edges together, or just pushing down to lay flat.
   
   
4. Bake at 375 for about 12 minutes. Watch so they don't burn. Should be golden brown.
   
   
5. Let this cool completely before spreading Miracle Whip mixture on top.
   
   
6. FILLING:Mix the miracle whip, cream cheese, Beau Monde and dill weed together. Spread on top of crescent rolls with a rubber scraper. Other utensils make the rolls crumble, the scraper doesn't.
   
   
7. TOPPING: Chop the vegetables to desired portions and sprinkle on top.
   
   
8. Chill in the fridge an hour before cutting into bars and serving.
   
   
9. Leftovers should be stored in an air tight container in the fridge.