1 (3 oz.) pkg. lemon Jello
1 (14 1/2 oz.) can Del Monte stewed tomatoes, undrained
1 (8 1/2 oz.) can Dole crushed pineapple, undrained
1/2 to 1 tsp. horseradish
3 to 6 drops Tabasco sauce

In a medium saucepan, bring tomatoes to a boil. Remove from heat. Add Jello and stir until well dissolved. Stir in crushed pineapple and then horseradish and Tabasco to taste. Pour into 8 x 8 x 2 inch pan and chill until set. Cut into 6 to 9 servings. Place on lettuce leaf.