1/2 c. chopped celery
1 (16 oz.) can stewed tomatoes
1 (3 oz.) pkg. raspberry gelatin
2 tbsp. lemon juice

Bring tomatoes to boil in saucepan; pour over gelatin and stir until gelatin is dissolved and tomatoes partially broken up. Add lemon juice. Pour into small square pan and chill until firm. Serves 6.