"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lora's Lemon Chiffon Dessert, by Pam Madson, is from The Madson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. boiling water 1 6 oz. can frozen lemonade 1 lg. pkg. lemon jello plus water to make 2 c.
1 1/2 c. whipping cream
Dissolve jello in boiling water and refrigerate until slightly thickened but not set. Stir in 2 c. lemonade/water mixture. Beat with electric mixer until foamy. Beat whipping cream in chilled bowl until very stiff. Fold into gelatin mixture. Tear cake into bite-size pieces. Pour gelatin mixture over. Spread in ungreased 9x13 dish. Cover and refrigerate until firm (4-24 hrs.)
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