*  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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