Recipes

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Lemon Bisque

from Yankee Church Supper Cookbook

1991 Rodale Press   Page 222

Submitted by Mildred Dimmock, Ellington Congregational Church, Ellington, Connecticut

1 3 oz package of lemon Jell-O

1  1/4 cups boiling water

1/3  cup honey or sugar

1/8 tsp salt

3 Tbsp lemon juice

grated rind of 1 lemon

1 13 oz can of evaporated milk chilled overnight

2 cups crushed vanilla wafers

Dissolve gelatin in 1 1/4 cups boiling water and add honey or sugar, salt , lemon juice and rind.  Put in refrigerator freezing unit for about 15 minutes until partly congealed.  Whip evaporated milk until thick and whip in gelatin mixture.  Mix 1 cup of crushed vanilla wafers evenly over bottim of a 9 X 13 inch glass dish.  Pour bisque mixture over crumbs and top with remaining 1 cup crumbs.  Refrigerate.  Serves 12 t0 15

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