Lemon Bisque offers taste of the best of Wilson Point

RECIPE FINDER

January 25, 1995|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Lemon Bisque? It's a tongue-tingling, mouth-watering thought. There's yet another pleasure: Preparation time is short and simple.

Bobbie Price of Middle River requested the recipe. She wrote that it was popular "in the Wilson Point area in the early '50s and was made with a graham cracker crust, evaporated milk and lemon Jell-O."

Similar responses came from Ina E. Johnson of Bel Air, Shirley Travers of Ocean City, Brooke Edwards Greenbaum and Liz Kerr of Lutherville and Anne R. Brusca and Frances M. Fairley of Baltimore.

Merlyn Campbell of Middle River sent in the recipe Chef Gilles Syglowski chose. It was published in the "Cooking Favorites of Middle River" cookbook, compiled by members of the Wilson Point Women's Club, which celebrated its 50th anniversary in 1994.

A no-bake frosting, requested by Mrs. P. Bresse of Lumberton, N.C., is an easy-to-prepare topping for baked goods. Mrs. Bresse wrote that the frosting she wants is "made with egg whites, vanilla and Karo syrup." Gloria M. Kohlhepp of Baltimore responded with the chef's choice.

Lemon Bisque

1 can (13-ounce) Carnation evaporated milk

2/3 cup boiling water

1 pinch salt

1 package lemon Jell-O

1 cup sugar

juice and grated rind of 1 lemon

2 1/2 cups graham cracker crumbs

Refrigerate can of milk overnight. Dissolve Jell-O in boiling water, add salt, lemon juice and rind. When congealed slightly, beat milk until stiff, add sugar and whip Jell-O mixture into it.

Spread 1/2 of the graham cracker crumbs on bottom of a 10-by-13-inch pan and pour the mixture over the crumb layer. Top with the remaining crumbs and set in refrigerator to chill (about 5 to 6 hours). May be served with whipped cream and topped with a cherry if desired.

Kohlhepp's Fluffy Frosting

2 egg whites at room temperature

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/4 cup of sugar

3/4 cup Karo syrup (light)

1 1/4 teaspoons vanilla

In a small bowl with mixer at high speed, beat together first 3 ingredients until soft peaks form. Gradually beat in sugar until smooth and glossy. Gradually beat in corn syrup and vanilla until stiff peaks form and if desired beat in a bit of food coloring. Makes enough frosting for 2 (9-inch) layers or a 13-by-9-by-2-inch cake.

Recipe request

* June A. Werner of Pinehurst, N.C., wants to "recapture Sunday afternoons I had in New York about 50 years ago. I would go to the bakery to pick up Jewish sour rye bread and would eat it on the way home. This warm bread was so sour that my mouth would pucker and water. It was an oval shape, seeded, tan and light textured inside and crispy and brown on the outside. Through the years I have hunted for a bakery or a recipe but have not succeeded in finding either."

* Ruth H. Noble of Longmont, Colo., writes that she is searching for a Swedish lemon bar recipe which she had at a catered luncheon in Washington. "It was not like the common lemon bar that is often served. Can you help?"

* Bruce Kohrn of Woodlawn would like to have a recipe for the "pizza crust and sauce used by Pop's Italian restaurant located in Wheaton in the 1950s. The crust was so yeasty and it was rumored it contained beer. I believe the dough was made the day before and refrigerated overnight."

* Michelle Albright of Perry Hall wants to make the dressing used on the Oriental salads at Talkin' Turkey in the Gallery at Harborplace. "I love the dressing so much I could eat it every day," she writes.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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