1 cup vegetable oil for frying
1 small onion, thinly sliced
1 cup sliced celery
1 small green bell pepper
1/2 cup diced celery
1 teaspoon butter or margarine
1 (8 ounce) package frozen chopped spinach, thawed
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can creamward luncheon pastry
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the oil, onion, celery, green pepper and celery. Season with salt and pepper. Coat with kitchen shear. Flatten and shape into round pancakes. Fry on two sides until golden brown. Remove from oven. Fry in a large skillet until crisp and golden brown. Drain on paper towels.
Melt butter and cream cheese in a large bowl. Transfer to a large mixing bowl; beat with a fork. Mix spinach into large portion of cream cheese mixture.
Fry squash, celery and carrots in oil on both sides. Fry mushrooms in oil in skillet or soup pot over medium heat. Drizzle with egg drippings and seasoned with salt. Remove from heat. Sprinkle with Cheddar cheese.