Polenta And Beans Con Carne
INGREDIENTS:
3 c All-purpose flour; sifted 1 Egg white; slightly beaten
1 1/2 c Sugar 3 c Ricotta cheese, or dry
1 ts Cinnamon -- cottage cheese
1/4 ts Salt 2 ts Vanilla
3 tb Shortening 1/4 c Cocoa
2 Eggs; well beaten 1 c Toasted pecans; chopped
2 tb White vinegar Confectioner's sugar
2 tb Cold water
3 c All-purpose flour; sifted 1 Egg white; slightly beaten
1 1/2 c Sugar 3 c Ricotta cheese, or dry
1 ts Cinnamon -- cottage cheese
1/4 ts Salt 2 ts Vanilla
3 tb Shortening 1/4 c Cocoa
2 Eggs; well beaten 1 c Toasted pecans; chopped
2 tb White vinegar Confectioner's sugar
2 tb Cold water
Recipe by: Foods from Foreign Nations -
ISBN 0-87197-113-5
Sift flour, 1/4 cup sugar, cinnamon and salt together; cut in shortening. Stir in eggs. Blend in vinegar and cold water, 1 Tbs at a time. Turn onto a lightly floured surface; knead until smooth, about 5 to 8 mins. Wrap in waxed paper; chill for 30 mins. Roll dough out 1/8 inch thick. Cut into 6 x 4-inch ovals. Fold 6-inch lengths of heavy-duty aluminum foil in thirds and roll to 1-inch diameters. Wrap dough ovals loosely around foil. Seal edges of dough by brushing with egg white and pressing together. Fry in deep hot fat until golden brown. Drain on paper towels. Cool slightly; remove foil. Cool completely; store in airtight container until ready to serve. Combine cheese, remaining 1 1/4 cups sugar, vanilla, and cocoa; beat with mixer or blend in blender until smooth. Add 1/2 cup chopped pecans. Chill. Fill crispy cylinders of fried pastries with cheese mixture. Dip ends in chopped pecans; dust with confectioners' sugar. Serve immediately. Yield: 16-18 cannoli.
ISBN 0-87197-113-5
Sift flour, 1/4 cup sugar, cinnamon and salt together; cut in shortening. Stir in eggs. Blend in vinegar and cold water, 1 Tbs at a time. Turn onto a lightly floured surface; knead until smooth, about 5 to 8 mins. Wrap in waxed paper; chill for 30 mins. Roll dough out 1/8 inch thick. Cut into 6 x 4-inch ovals. Fold 6-inch lengths of heavy-duty aluminum foil in thirds and roll to 1-inch diameters. Wrap dough ovals loosely around foil. Seal edges of dough by brushing with egg white and pressing together. Fry in deep hot fat until golden brown. Drain on paper towels. Cool slightly; remove foil. Cool completely; store in airtight container until ready to serve. Combine cheese, remaining 1 1/4 cups sugar, vanilla, and cocoa; beat with mixer or blend in blender until smooth. Add 1/2 cup chopped pecans. Chill. Fill crispy cylinders of fried pastries with cheese mixture. Dip ends in chopped pecans; dust with confectioners' sugar. Serve immediately. Yield: 16-18 cannoli.