A Year-Round Guide to Franklin and Nantahala

2 carrots, grated ½ green pepper, chopped 1-2 broccoli crowns, chopped ¼ cup fresh parsley, chopped 4 ounces sharp cheese, grated 1½ packages crescent rolls 8 ounces cream cheese, softened

Madison County Championship Rodeo

2 carrots, grated ½ green pepper, chopped 1-2 broccoli crowns, chopped ¼ cup fresh parsley, chopped 4 ounces sharp cheese, grated 1½ packages crescent rolls 8 ounces cream cheese, softened

Rosemary and Goat Cheese Strata

2 carrots, grated ½ green pepper, chopped 1-2 broccoli crowns, chopped ¼ cup fresh parsley, chopped 4 ounces sharp cheese, grated 1½ packages crescent rolls 8 ounces cream cheese, softened

Raw Vegetable Squares

2 carrots, grated
½ green pepper, chopped
1-2 broccoli crowns, chopped
¼ cup fresh parsley, chopped
4 ounces sharp cheese, grated
1½ packages crescent rolls
8 ounces cream cheese, softened
Mayonnaise, to blend

All vegetables should be chopped fine. Unroll crescent rolls, place in a 12-inch x 17-inch pan, and press together to make a crust. Bake until light brown. Mix cream cheese and garlic powder with enough mayonnaise to blend and make creamy. Once crust cools, spread cream cheese mixture on crust. Sprinkle vegetables and cheese on top just before serving. Cut into squares.

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This story was published on May 30, 2012

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.