#123 – Garden Soup & Orange Bars

Garden Soup

• 10 potatoes
• *Beet tops
• *Onion tops
• *Dill
• *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

Filling:

• 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)

Batter:

• 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.