1 can stewed tomatoes
1 sm. pkg. lemon Jello
1 tbsp. lemon juice
1/2 c. celery, cut fine
3-4 drops Tabasco sauce

Put stewed tomatoes in a pan. Mash well. Bring to a boil and add the lemon Jello. Stir until dissolved. Remove from heat. Add 1/2 cup water, celery, lemon juice (optional) and Tabasco sauce. Grease dish or spray with Pam. Pour into dish. Place in refrigerator until it congeals. Serves 4 to 6. Good with meat.