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Tomato Mold Salad with Sour Cream Dressing

3 (3 ounce) pkgs. raspberry gelatin
1 1/4 cups boiling water
3 (1 pound) cans stewed tomatoes, undrained
6 drops hot pepper sauce (or to taste)

Dissolve gelatin in hot water. Break up tomatoes and stir into gelatin along with hot pepper sauce. Pour mixture into lightly greased mold or Pyrex dish. Chill until firm. Unmold on bed of greens. Serve with sour cream dressing. Serves 10 to 12.

Sour Cream dressing
2 tablespoons prepared horseradish
1 pint sour cream

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