Today's Recipes: Jello -- Lemon Bisque

THE FOLLOWING RECIPE IS FROM ALICE ALDEN OF SEATTLE. Lemon Bisque 10 servings 1 (3-ounce) package lemon-flavored gelatin

1 1/4 cups boiling water

1/2 cup lemon juice

Grated peel of 1 lemon

1/4 cup sugar

1 (14-ounce) can sweetened condensed milk, partially frozen

2 teaspoons margarine or butter, melted

About 1/2 cup fine graham cracker crumbs

1. Dissolve the lemon gelatin in boiling water; add the lemon juice, peel and the sugar. Chill until thickened but still soft.

2. Pour the mixture into a large bowl, add the condensed milk and beat with an electric mixer until smooth and thick.

3. Brush the melted margarine or butter over a 7-by-11-inch pan and coat with some of the graham cracker crumbs. Pour the lemon mixture into the pan and sprinkle the top with more crumbs. Chill thoroughly before serving.

Note: The original recipe called for using 1/3 cup sugar but our testers thought the finished dish was too sweet so the amount was reduced.