"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Bisque Recipe

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This recipe for Bisque, by , is from The Shumway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grams Jo Shumway
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lg pkg jello
2 c. hot water
1/2 c. sugar
2 c. evaporated milk
1 graham cracker crust

Directions:
Directions:
Dissolve jello in hot water, add sugar. Set until light but not firm. Chill milk until crystals form in freezer, then whip until fluffy. Fold jello into milk then put in graham cracker crust. Chill for 2 hours and serve

 

 

 

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