1 pkg. lemon Jello
1 c. boiling water
1 (8 oz.) can tomato sauce
1/2 tsp. Worcestershire sauce
Garnish suggestions: Black olive, sliced & sour cream

Combine all ingredients and mix until Jello is dissolved. Pour into 8 x 8 inch pan or small 3 cup Jello mold and refrigerate until firm. Cut in individual serving squares. Serve on lettuce leaf. Garnish with sliced black olives and sour cream. Double recipe if using Jello mold.