Red Hot Tomato Salad - cooking recipe

Ingredients

2 small or 1 large pkg. raspberry jello
1 c. boiling water
2 (16 oz.) cans Del Monte stewed tomatoes
8 drops Tabasco sauce or to taste

Preparation

Dissolve jello in boiling water.
Add tomatoes and Tabasco sauce.
Pour mixture into a mold and refrigerate until congealed. Serve unmolded onto lettuce and with Horseradish Dressing.
Serves 6 to 8.