2 env. unflavored gelatin
1 c. cold water
16 oz. can grapefruit, undrained
10 1/2 oz. can pineapple juice
1/4 c. sugar
1/4 tsp. lemon juice
1/4 tsp. Worcestershire sauce
Pinch of red pepper

Dissolve 1 envelope gelatin in cold water in medium sauce pan. Drain grapefruit, reserving liquid. Add enough grapefruit liquid to pineapple juice to make 2 1/4 cup; stir into gelatin mixture. Add sugar and bring to boil, stirring occasionally. Add remaining envelope of gelatin. Stir until gelatin dissolves. Add grapefruit, lemon juice, and seasonings. Chill until firm. Serve with spicy sweet French dressing.

Note: 2 drops hot sauce may be added to give more zip.