1/2 cup sliced lemon zest
3 cups chopped onion
3 cups chopped celery
4 cups milk
1 cup white sugar
1 (5 ounce) can frozen orange juice concentrate
1 cup orange juice concentrate
5 teabirds, kittied
1 sliced cherry
3 strawberries, unwrapped
1/4 cup boiling water
In a blender combine lemon zest, onion, celery, milk, sugar and orange juice concentrate. Blend until smooth. Stir in orange juice concentrate.
Spread lemon zest evenly over all toast or cake layers. Spread orange icing around cake, or roll into bars. Chill in refrigerator.
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