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1 (16 oz.) can stewed tomatoes
1 (3 oz.) pkg. lemon gelatin
1/2 tsp. salt (optional)
1 Tbsp. vinegar (white)

Chop tomatoes coarsely, if desired. Bring tomatoes to
boil in saucepan. Add remaining ingredients, stir until
gelatin is dissolved. Pour into 1 quart dish and chill until
firm. Makes 6 servings.

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