Ingredients
One 3 ounce package raspberry Jello
1/3 cup plus 2 tablespoons boiling water
1 pound stewed tomatoes
salt
3 tablespoons mayonnaise
1 cup sour cream.
Preparation
Dissolve Jello in boiling water. Puree tomatoes and add salt and tabasco to taste. Oil a mold, pour in the mixture and chill until set. Serve with fresh mayonnaise mixed with the sour cream as a dressing.
