Serves 12-14
"Recipe from the kitchen of Miriam B. Loo"
3 small packages of rasberry gelatin
1 1/2 cup boiling water
32 ounces canned tomatoes
12 drops hot sauce
Dissolve gelatin in boilding water. Add the tomatoes. Mix in a blender or an electric mixer; stir in the hot sauce. Refrigerate until firm.
Make a topping with 8 ounces of sour cream substitute, 1 tsp. horseradish sauce, sugar, and salt to taste.
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