2 pkgs. lemon jello
1 c. boiling water
2 sm. cans tomato sauce
1 tbsp. worcestershire sauce
1 tsp. lemon juice

In addition, I add an avocado, chopped celery, chopped green olive and sometimes hard boiled eggs (put through a strainer when hot). Place in individual custard cups or in a 9x9 pyrex dish. Chill.