Garden Soup & Orange Bars

Garden Soup

10 potatoes
*Beet tops
*Onion tops
*total of 4 cups combined of Beet Tops, Onion Tops and Dill
Season salt to taste
Salt & pepper to taste
18 hardboiled eggs (8 of these completely mashed up, remaining cut up into small pieces)
1 1/2 quarts milk
1 quart cream
Chicken bouillon to taste

In a large soup kettle, cover potatoes just barely with water and cook until done over medium heat. Add remaining ingredients and cook through, but don’t boil.

Orange Bars
1 cup chopped dates
1/2 cup sugar
2 tbsp. flour
1 cup water
1 cup orange slices candy, cut up
1/2 cup nuts (optional)

1/2 cup brown sugar
3/4 cup shortening or butter
2 tbsp. milk
2 eggs
1 3/4 cup flour
1 tsp baking soda
Pinch salt
1 tsp vanilla

On stovetop, cook dates, sugar, 2 tbsp flour and water until thick. Remove from heat and add orange slices and nuts; mix well; set aside and allow to cool.

Preheat oven to 350 degrees. In a mixing bowl, cream brown sugar, shortening, milk and eggs until well blended. Add remaining ingredients and combine until mixed well.

Pour 2/3 of batter in a greased 8 x 8 inch baking pan; spread filling over batter and top with remaining batter. Bake for 35-40 minutes or until brown.



Laverne Diede
Rhonda Fitterer

Episode Archive