February 9, 1956 Pork Chop Potato Scallop, Italian Cannoli Pastries

Pork Chop Potato Scallop

6 pork rib, loin or shoulder chops cut 3/4 to 1" thick
Salt and pepper
2 c. coarsely grated potatoes
2 T. grated onion
2 T. flour
1 1/2 t. salt
1/4 t. pepper
1 1/2 c. milk

Brown chops in heavy skillet. Season with salt and pepper. Combine remaining ingredients in order given and arrange in shallow baking dish. Place chops on potato mixture. Bake uncovered 350 degrees 1 hour. 6 servings. 

Italian Cannoli Pastries

1 c. flour
1/4 t. salt
3 T. confectioners sugar
1 T. butter
1 egg
1 T. water

Sift dry ingredients together. Cut butter in with pastry blender until mixture looks like fine meal. Add only enough of combined water and egg to make a soft dough. (If you use a medium egg it will be just enough.) Turn out on lightly floured board or cloth and kneed for a few seconds. Cover dough with a warm bowl and let stand for 30 minutes. (This makes dough easier to roll.) Divide dough into 12 uniform balls. Roll each piece into very thin circle. Fit around cannoli forms very loosely, wetting each lap with cold water and sealing well with fork so forms will not open during frying. Have about 1" lap. Fry in deep fat at 375 degrees until they are golden brown and crisp. Keep cannoli submerged in fat while frying to brown evenly. When done, cool slightly, remove from forms. Fill special Ricotta filling, cream filling, whipped cream or ice cream. (These shells may be made in advance and stored in paper bag until ready to fill.)

Note: To make your own cannoli forms secure a round stick of wood about 1" in diameter. Cut into lengths 4 to 4 1/2 inches long. Boil in oil for 10 minutes to season the wood. This prevents cannoli from sticking. Temperature of fat about 375. Forms are now ready to use and need only be wiped after using.

Special Ricotta Filling for Cannoli

1 pound ricotta
3/4 c. confectioners sugar
1/4 c. cream
2 T. small bits of sweet chocolate
1 t. vanilla
2 T. chopped citron or orange peel
2 T. glazed cherries, chopped
2 T. coarsely chopped walnuts or pecans

Beat ricotta with electric mixer until smooth, add sugar gradually and continue to beat until light (about 5 minutes). Add only enough of the cream to make proper consistency, add vanilla and other ingredients. Mix thoroughly. Chill for at least 2 hours. Enough filling for 10 to 12 cannoli. Sprinkle edges of cannoli with pistachio nuts after filling if desired. Dust with confectioners sugar.

Menu: Pork Chop Scallop, French Green Beans, Warm Apple Sauce, Crisp Celery, Cannoli.