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Lost & Found


VideoFound: Shepherd mix, showed up near C.R. 307 and C.R. 317, La Vernia, about one week ago, has orange collar with no tags. 210-385-2892.
*Includes FREE photo online! mywcn.com/lostandfound

VideoMISSING TORTOISE from S. Palo Alto Dr. in Estates of Eagle Creek on May 17th. If you see him, please contact us @ (210) 913-4558 or (830) 393-4030.
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Help Wanted

Experienced electrician needed. Call 210-885-4101, fax 830-393-0909, or email srallaelect@netzero.net.
Very part-time help needed to feed cats, chickens, and horses, Monday-Friday, 2 times per day, morning after dawn but before 9 a.m. for approx. 30-45 minutes and p.m. before dark (summer about 6-8 p.m., winter 4-5 p.m.) for approx. 60-90 minutes. Suitable for someone who lives near location, which is exactly halfway between New Berlin and La Vernia. No smoking and requires working in all weather conditions. Long term job, it will not replace income, it will supplement. 830-372-5762.  
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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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