3 sm. pkgs. raspberry Jello
3 (1 lb.) cans stewed tomatoes
1 1/4 c. hot water
6 drops Tabasco sauce

Dissolve Jello in hot water. Break up tomatoes by cutting into small chunks - then add to Jello. Add Tabasco sauce. Chill until firm. 9x13 pan. Serves 12.

DRESSING:

1 pt. sour cream
1/2 tsp. salt
1 tbsp. horseradish
1/2 tsp. sugar

Mix well and use as topping for mold.