*  Exported from  MasterCook II  *
 
                                Lemon Bisque
 
 Recipe By     : Mrs. John Casto
 Serving Size  : 12   Preparation Time :0:45
 Categories    : Desserts                         To Post
                 Posted Bake-Shoppe
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      13 Oz. Can    Evaporated Milk
    3      Tablespoons   Butter
                         Graham Cracker Crumbs
    1      6 Oz. Box     Lemon Gelatin Powder
    2      Cups          Boiling Water
      3/4  Cup           Sugar
                         Juice Of 1 Lemon
 
 Refrigerate evaporated milk 24 hours before starting.  Melt butter in
 bottom of 13 x 9-inch flat cake pan.  Add enough graham crackers to
 cover bottom of pan and press them in firmly.  Dissolve gelatin in
 boiling water.  Add sugar and juice of lemon.  After gelatin is
 congealed, beat until fluffy.  Beat evaporated milk until thick.  Fold
 the two mixtures together and pour over crumbs.  Sprinkle crumbs on top
 and refrigerate overnight.  Cut in squares to serve.
 
 Serves:  12
 
 Source:  “Mountain Measures” --Junior League of Charleston, WV
 ed. 1974
 
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