Tomato Aspic From Cleveland With Horseradish Sauce

• TOMATO ASPIC
• 3 (3 ounce) packages raspberry flavored gelatin
• 1 1/4 cups boiling water
• 3 (1 lb) cans stewed tomatoes
• 6 drops Tabasco sauce
• HORSERADISH SAUCE
• 1 cup sour cream
• 2 -3 tablespoons prepared horseradish, drained
• 1 teaspoon vinegar
• 1 'tbs chives, chopped
• salt & pepper

1. TOMATO ASPIC:.
2. Dissolve the gelatin in the boiling water.
3. Stir in the tomatoes, breaking up large pieces with a fork.
4. Add the Tabasco sauce to your own taste and mix thoroughly.
5. Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
6. HORSERADISH SAUCE.
7. Combine all of the ingredients and chill for about an hour or so.

tomato aspic, gelatin, boiling water, tomatoes, tabasco sauce, horseradish sauce, sour cream, horseradish, vinegar, chives, salt

Taken from www.food.com/recipe/tomato-aspic-from-cleveland-with-horseradish-sauce-386049 (may not work)