#123 – Garden Soup & Orange Bars

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


  • 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.


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