CANNOLI Tubes: 1 1/2 cups flour 1 tablespoon cocoa 1 tablespoon sugar 1/4 teaspoon salt 1/2 teaspoon baking

powder 2 tablespoons shortening 1/2 cup wine pistachio nuts, ground Mix flour, cocoa, sugar, salt and baking powder. Work in the shortening and add wine a little at a time; knead well. Take a piece of dough the size of a nickel and roll it very thin, and put this l oosely around a cannoli tube, and pinch ends together. Deep Fry in shortening or Crisco and when nicely browned, remove carefully and p lace on brown paper to cool. Carefully remove tubes from cannoli by pushing gent ly through so as not to break the pastry. Filling: 3 2 8 1 1 2 pounds ricotta cheese 1/2 cups milk tablespoons cornstarch tablespoon vanilla cup semi sweet chocolate chips, ground 1/2 cups sugar (superfine sugar is best - use a little less, if desired)

Bring milk to boil over low heat (a double boiler may be used, or use a metal bo wl over a saucepan). Mix cornstarch and sugar until combined, then stir in the milk and vanilla. Allo w to cook for 30 minutes then set aside to cool. This will make a custard. Beat the cheese until creamy, add cornstarch custard (prepared above), and groun d chocolate. Beat until fluffy. Fill the pastry shells on both ends, then dip ends in ground pistachio nuts and dust with powdered sugar. Cannoli can be kept indefinitely in a cool place and filled as needed. Cannoli t ubes are available from kitchen supply stores or online. If they are not available, a large wooden dowel may be used (historically, they were wrapped around broomsticks!)