hosted by Laverne Diede & Rhonda Fitterer
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.
