Shells:
      2 c  All-purpose flour

      2 tb Shortening

      1 ts Sugar

    1/4 ts Salt

    3/4 c  Wine, Marsala, Burgundy or

           -Chablis
           Vegetable Oil
           Filling:
      3 c  Ricotta

    1/2 c  Confectioners sugar

    1/4 c  Cinnamon

    1/2    Square unsweetened

           Chocolate grated OR
    1/2 tb Cocoa (both optional)

    1/2 ts Vanilla

      3 tb Citron peel, chopped

      3 tb Orange peel, candied,chopped

      6    Glace cherries, cut up

  To make cannoli shells it is necessary to have 3 or 4 metal tubes,
  preferably made from very light tin, about 7-inches long and 1 1/8 inches
  in diameter.  The edges should not be soldered. (Old aluminum chairs cut up
  work great)
  SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually
  with wine, knead together with fingers until rather hard dough or paste is
  formed. Form into ball, cover with cloth and let stand about 1 hour. Cut
  dough in half and roll half of dough into a thin sheet about 1/4 inch
  thick.  Cut into 4 inch squares. Place a metal tube diagonally across each
  square from one point to another, wrapping dough around tube by overlapping
  the two points and sealing overlapping points with a little egg white.
  Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or
  two tubes at a time into hot oil. Fry gently until dough is a golden brown
  color.  Remove from pan, let cool and gently remove shell from metal tube.
  Set shells aside to cool.   Repeat procedure until all shells are made.
  FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla
  and fruit peel.  Mix and blend well. (A little grated pistachio may be
  added if desired). Chillin refrigerator before filling shells. Fill cold
  cannoli shells; smooth filling evenly at each end of shell. Decorate each
  end with a piece of glace cherry and sprinkle shells with confectioners
  sugar. Refrigerate until ready to serve.
  These are best if they are filled just before you company arrives.
  From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie