"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 oz orange jello 2 cups boiling water 1 1/2 cups cold water 11 oz mandarin oranges 1 pint orange sherbet softened
Add jello to boiling water till dissolved. Add cold water stir well. Chill untill it thickens. Drain oranges in a bowl. Add sherbet and beat with electric mixer. Fold in drained manderin oranges. Turn into 1 1/2 quart mold. Chill till firm. Dip mold in warm water and turn onto serving dish.
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