Lemon Bisk
1 pkg. lemon gelatin instant Jello
1 lg. pkg. cream cheese
1 c. hot water
Juice of 2 lemons
1 1/3 c. sugar
1 lg. can evaporated milk
1 tsp. vanilla
Yellow food coloring
--CRUST--
2 c. graham cracker crumbs
1 stick margarine
2 tbsp. sugar
Mix Jello sugar lemon juice and hot water together. Cream the cheese and add the Jello mix together with cream cheese. Get the canned milk ice cold and flaky (put in freezer several hours to get cold). Beat until it stands in a peak add vanilla and fold Jello mixture to whipped milk. Add a drop or 2 of yellow food coloring. Put a layer of the crumb crust in a buttered 9x13x2 inch pan. Pour in Jello mixture sprinkle a few crumbs on top. Cover refrigerate overnight before serving.

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4-layer Dessert
2 c. regular flour no sifting
2 sticks butter or margarine at room
temperature
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. confectioners sugar
2 sm. instant chocolate pudding
3 c. milk
Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.

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Candied Plantains
Belongs to the banana family. 2 lg. ripe plantains (all black)
3/4 stick oleo
1 c. maple syrup
1 1/2 tsp. cinnamon
Melt oleo in heavy aluminum or iron skillet. Add syrup and plantains. Sprinkle with 1/2 teaspoon cinnamon. Cook 5 minutes. Turn with an icing spatula. Sprinkle other 1/2 teaspoon cinnamon. Cook on low to medium heat until syrup forms soft ball about 30 minutes. Turn frequently. May be served as garnish for pork chicken or turkey. May be varied by toasting bread and dipping in syrup for breakfast or lunch.

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Bisque Glace Aux Fraises
2 (10 oz.) frozen pkg. strawberries
(puree with 1/4 c. water)*
*Can use 2 pints fresh Louisiana strawberries (sweetened to taste with 1/4 cup water). Layer the following in pan and freeze 1 qt. whipping cream
6 egg whites
2 tbsp. pure vanilla
2 tbsp. bourbon
6 tbsp. granulated sugar
Whip eggs until stiff. Whip cream and fold in vanilla bourbon and sugar. Fold stiff egg whites into mixture by hand. Pour over strawberries and refreeze. Serves 30 (1 inch) slices. To remove Place pan upside down and place warm cloth on bottom of pan for a few seconds. Then slice placing strawberries on top may use electric knife. HISTORY This recipe was first served at Old Spanish Fort and has been in my family since 1902. --VARIATION SNOWFLAKE FAIRY CAKE--
Use 1 jelly roll cake recipe as directed. Place strawberries in 3 (10 inch) loaf pans 1 inch deep. Freeze. Place ice cream on top to fill pan. Freeze. Trim cake remove ice cream from pans. Roll cake around ice cream lapping cake underneath. Cover with whipped topping.

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Banana L
1 1/2 c. reconstituted orange juice
3 tbsp. flour
1/2 c. sugar
1 tsp. McCormick orange extract
1 tbsp. triple sec (can be used with
the extract)
Mix sugar flour and 1/4 cup of juice together. Warm 1 1/4 cups of orange juice. Mix sugar mixture and orange juice together and continue stirring until smooth. Slice 4 ripe bananas lengthwise into pieces. Place in square casserole dish. Pour orange mixture over bananas. Warm 1/2 cup of Brandy in a ladle when warm ignite and pour over bananas. Serve at once. Serve hot over vanilla ice cream. Serves 4 to 6.

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Chocolate Dream
1 stick margarine
1 c. flour sifted
1 c. pecans chopped fine or broken
pieces
Mix ingredients spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan. --FIRST LAYER--
8 oz. Philadelphia cream cheese
1 c. confectioners sugar sifted
1 lg. (8 oz.) Cool Whip (1 c.)
Mix and spread over flour mixture. --SECOND LAYER--
1 chocolate instant pudding (or lemon
butterscotch your choice to vary)
1 vanilla instant pudding
3 c. milk
Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top if desired.

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Strawberry Dessert
2 sm. pkgs. strawberry Jell-O
2 c. hot water
1 qt. vanilla ice cream
2 sm. pkgs. frozen strawberries
thawed & drained
1 med. size Angel food cake
Dissolve Jell-O in water. Add ice cream to the Jell-O until all is melted. Break angel food cake into small pieces and place in a 9x13 inch pan. Place drained strawberries evenly over cake then pour Jell-O and ice cream mixture over cake. Place in refrigerator. Note Best if made day ahead.

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Apricot Dessert
2 pkgs. apricot Jell-O
2 c. hot water
2 c. cold water
1 med. can crushed pineapple (save
juice)
2 bananas mashed
Miniature marshmallows
Dissolve Jell-O in hot water. Add cold water and drained pineapple. Add mashed bananas. Mix and pour into a 13x9 inch pan. Sprinkle with miniature marshmallows and place in refrigerator. Let set. --TOPPING--
3/4 c. sugar
1 egg
2 tbsp. flour
2 tbsp. butter
1/2 c. pineapple juice
Mix all ingredients together and cook until thick. While warm add one 8 oz. package of cream cheese. Blend together and cool. Prepare 1 large package of Dream Whip. Fold in cooled topping mixture. Spread on top of Jell-O. Keep in refrigerator until ready to serve.

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Spritz-bouy (Hungarian Dessert)
1 c. sugar
5 c. flour
3 sticks margarine (or 1 stick butter
& 2 margarine)
1 orange rind
1 lemon rind
1/2 tsp. baking soda
4 egg yolks
1 tsp. vanilla
2 heaping tbsp. of sour cream
Mix dry ingredients with the butter or margarine (like pie dough) and add the beaten egg yolks sour cream and vanilla. Work dough well. Press dough into bottom of large cookie sheet using more than half of dough for bottom. Cover with favorite jelly or jam. Make criss-cross design by rolling pencil thickens or less by hands on board. Bake at 350 degrees for 30 minutes until lightly browned on top. When cooled cut into squares and sprinkle with sifted powdered sugar.

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Three-layered Dessert
--First Layer--
1 c. flour
1 stick butter
2 tbsp. sugar
1/2 c. chopped nuts
--Second Layer--
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. whipped topping
--Third Layer--
2 pkgs. coconut cream puddi
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