Lemon Bisque
Course: Dessert
Keyword: le'mon
Author: Susan Mann
- 1 13 oz can evaporated milk
- 1 pkg lemon gelatin
- 1 1/3 cups water boiling
- 1/3 cup honey
- 1/8 tsp salt
- 3 tsp lemon juice
- 1 lemon grated rind
- 2 12 cups vanilla wafers crushed
Chill can of milk thoroughly.
Dissolve gelatin in boiling water, add honey, salt, lemon juice, and rind.
When congealed slightly, whip milk until stiff, then whip gelatin mixture into it.
Place layer of vanilla wafer crumbs on bottom of serving pan. Put lemon filling over it, Place layer of crumbs on top.
Printer friendly copies of Lemon Bisque
I found another version of this recipe in my collection of recipes- this copy was found in a pile of photocopied papers-
lemon bisque from another random source
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Chilled Cherry Soup a la Budapest
Course: Appetizer, Soup
Cuisine: Hungarian
Author: Cafe Budapest, Copley Square Hotel
- 3 lb cans pitted tart cherries
- 2" cinnamon stick
- 6 pieces cloves
- 6 pieces allspice
- 1 slice lemon
- 1/2 bottle dry red French medoc wine
- 1 pint cream
- 1 Tbsp flour
- 1/2 cup sugar
- pinch salt
Combine two whole cans of tart cherries in a large pot, & add only the juice from the third can and one can of water,
Add spice, sugar, and a pinch of salt.
Bring to boiling point.
Add flour to medium cream and blend, using a wire whip.
Add cream and wine and bring to a boil again.
Remove from heat, let cool and then refrigerate.
Add a tablespoon of whipped cream to the top of each serving.
Will keep in refrigerator for two weeks.
Chilled Cherry Soup a la Budapest Printer-Friendly copies:
Aunt Mary's Key Lime Pie Shell
Author: Rose Marie Schutt
- 35-40 chocolate snaps crushed
- 4 Tbsp butter
- 3 Tbsp sugar
Aunt Mary's Key Lime Pie Filling
Author: Rose Marie Schutt
- 1 pkg lime gelatin
- 2 limes (or lemons) juice
- 1/2 cup hot water
- 1/4 cup sugar
- 1 can sweetened condensed milk
Dissolve gelatin in hot water/
Add lime juice and sugar (mix)
Place in refrigerator to set.
Put condensed milk in a bowl in the freezer for approximately 1 hour, then whip condensed milk until frothy.
Add set gelatin mixture and whip well until like heavy cream.
Pour this mixture into prepared crust and sprinkle with chocolate snap crumbs.
Bake at 200 degrees for 15 minutes.
Aunt Mary’s Key Lime Pie Printer-Friendly copies:
Marble Angel Ring
- 1/2 Cup Sugar
- 1 Envelope Unflavored gelatin
- 1/4 Tsp Salt
- 1 1/4 Cups Milk
- 2 Ounces Unsweetened chocolate
- 3 Eggs Separated
- 1 Tsp Vanilla
- 1/4 Cup Sugar
- 1 Cup Heavy cream Whipped
- 10-10.5 Ounce Loaf angel food cake
Mix sugar, salt and gelatin thoroughly.
Add milk and chocolate.
Heat and stir over low heat until chocolate melts and gelatin dissolves.
Gradually add small amount to beaten yolks, then combine both mixtures.
Add vanilla and chill, stirring occasionally until partially set.
Beat egg whites until soft peaks form.
Beat in sugar.
Fold in chocolate then whipped cream.
Remove brown crust from cake and tear cake into bite sized pieces.
Fold into chocolate mixture.
Turn into a 9” spring form pan or tube pan (line tube pan with foil)
Chill several hours or overnight.
Unmold
Trim with whipped cream and shaved chocolate.
Marble Angel Ring printer-friendly copies:
random stuffs mostly vintage and found
