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| RASPBERRY SALAD | |
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1 c. pulp of canned tomatoes (no seeds) 1 pkg. red raspberry Jello Lettuce Mayonnaise Cut up the pulp of 1 cup canned or stewed tomatoes. Dissolve 1 package red raspberry Jello in 1 cup hot water. Add 1/2 cup cold water. Add cut up tomatoes into hot Jello. Pour into 1/2 cup molds and let chill. Serve on lettuce leaf. Top with a dab of mayonnaise if desired. | |
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