Thursday, May 5, 2016
1012 C Street  •  Floresville, TX 78114  •  Phone: 830-216-4519  •  Fax: 830-393-3219  • 

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Lost & Found


VideoFound downtown Floresville. Small, friendly, young dog, Sheltie/terrier mix (maybe?) 830.393.8303 or 210.274.6884

VideoFound: Male Lab mix, light brown, neon orange collar (Reminton), St. Hedwig near Lubianski's Feed store. 210-859-1546.

VideoLost orange & white female fox terrier on 5/1/16 near 775 & 3432. Please contact Lindsay @ 210-284-0094. Thanks.
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Help Wanted

Walk-in bathtub sales person wanted. $100,000+ $4,000/mo. guaranteed. Sales experience required. Call Jerry Stewart at 913-276-2143, Ewing Enterprises, LLC.
Landscape Forman needed: Must have own transportation. Have knowledge decks, ponds, waterfalls, irrigation Call 830-534-2903
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Special Section


Cookbook: Chocolate Chip Cannoli Pie


Cookbook: Chocolate Chip Cannoli Pie


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November 30, 2011
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Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 45 minutes

1 9-inch unbaked pie shell, thawed according to package directions

Water

Cinnamon sugar

1 15-ounce container ricotta cheese

1 14-ounce can Eagle Brand Sweetened Condensed Milk

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

1 1/2 cups milk chocolate chips or miniature semi-sweet chocolate chips

Whipped topping

Heat oven to 350°F. Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.

Stir ricotta cheese, sweetened condensed milk, powdered sugar and vanilla in medium bowl until blended. Stir in chocolate chips. Pour into pie crust.

Bake 45 to 50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least 2 hours before serving. Garnish with whipped topping, if desired.
 

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