"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
3 grapefruit, cut in half 2 packages lemon jello 1/2 cup sugar 1 cup hot water pineapple juice
Remove juice and pulp from grapefruit discarding hard and bitter parts. Cut pulp into small sections. Dissolve jello and sugar in hot water. Add grapefruit, grapefruit juice and pineapple juice to make one quart. Fill grapefruit rind with mixture and chill. Cut in half to serve and top with dressing.
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