It's Never Too Warm For Orange Jello

It's been so hot this week that we have barely ventured out of the house. My daughter helped her pal and cousin move up to Wausau, WI and we are late in writing something.

My brother-in-law Phil and his granddaughter-in-law Karen

Karen and Phil and their family lived close to us on the westside and had to move during some of the hottest days this summer. There are three Phils in the Clementi family, the oldest one was born in 1911 and is in this picture Jeanna took last Sunday.

Lawrence and a special Phil 3 hambruger

The Clementis owned and ran restaurants and pizzarias around town. We especially loved their spaghetti sauce and thin crust pizza. Here is a nice picture of a hamburger "Phil 3" made everyone before they started to pack up. It was made with green and red peppers and onions on the grill. I wish I had one right now.

This is Lawrence, my brother Dick's eldest son. He is named after my father, Lorenzo Farino, who had a restaurant on the university campus called "Lorenzo's."

There are not many things hotter than working in the kitchen of a restaurant. Working in the kitchen of a real Italian restaurant with plenty of boiling pasta and bubbling spaghetti sauce is not easy work in any weather. It would surprise you to know that most people do not know how to cook pasta. I might share the secret to perfect pasta and the best spaghetti sauce recipe some day. 

Lorenzo's kitchen. My brothers Lawrence and Dick are in the middle

Instead of spaghetti sauce I will share another one of my favorite recipes from my cookbook, Culinary Innovations. This Bundt Orange Jell-O Mold recipe is made with orange sherbet and is very simple and refreshing. This recipe can be found on page 84 of my cookbook.


Bundt Orange Jell-O Mold
For Party Entertaining

3 Packages (6 oz) Orange Jell-O
3 Pints Orange Sherbet
3 Cans (11 oz) Mandarin Oranges
or Fresh Mandarin Oranges
6 Cups Boiling Water


•Using a 4-6 quart pan, bring water to a boil
•Add Jell-O and mix well
•Next add sherbet, blending until smooth
•Add drained orange sections and mix well
•Grease bundt cake pan and ladle ingredients into pan


Refrigerate over night
Turn out onto cake dish

Thank you to Karin Elizabeth who was kind enough to share her Mandarin Orange photo with us.

Editor's Note: She's an excellent photographer, follow her link and check out her photostream