1 (16 oz.) whole cranberry sauce
3 (3 oz.) pkgs. raspberry Jello
1 1/2 c. boiling water
2 (16 oz.) cans stewed tomatoes
4 dashes Tabasco sauce

Dissolve Jello in boiling water. Stir in cranberry sauce and break into small chunks. Refrigerate until consistency of egg white. Stir in stewed tomatoes breaking them up. Pour into 2 quart ring mold. Cover and refrigerate overnight. Serve with mayonnaise on bed of red leaf lettuce.