Rock Hudson's Cannoli
3 pounds ricotta
1-3/4 cups confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons chopped citron
1/4 cup semi-sweet chocolate chips
4 cups flour
1 tablespoon sugar
1/4 teaspoon cinnamon
3/4 cup Italian red wine
Using an electric mixer, beat the ricotta in a large bowl for 1 minute. Add confectioners sugar and beat until light and creamy, about 5 minutes. Add cinnamon, chopped citron, and chocolate chips and mix until well blended. Refrigerate until ready to use.
To make cannoli shells, sift flour, sugar, and cinnamon together into a large bowl. Make a well and pour wine into it and mix until incorporated. On a floured cutting board, knead dough until smooth and stiff, about 15 minutes. If dough is too moist or sticky, add some flour. If it's too dry, add more wine. Cover dough and let it rest two hours in a cool place.
Then roll paper-thin on a lightly floured board. Cut into 5-inch circles. Wrap each circle around a cannoli tube loosely, overlapping 1/4 inch of dough. Seal dough by brushing with slightly beaten egg yolk. With the tube in place, deep fry 2 cannoli at a time in hot oil for 1 minute until light brown. Lift gently with slotted spoon or tongs, drain on paper towel and cool. Remove tubes gently and fill.
Rock Hudson's Chicken Casserole
1/4 cup butter, divided
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
Salt to taste
Fresh ground pepper to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked diced chicken
1/2 (10 ounce) package frozen petite peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry wine
1/3 cup bread crumbs
1 teaspoon sweet butter, softened
Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.
Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degrees F. oven.
Serve at once, alone, or with tossed green or wilted lettuce salad. Serves 4 to 6.
Rock Hudson's Gazpacho
1 bud garlic, peeled
6 large ripe tomatoes
1 medium-sized Bermuda onion, peeled and cut in large hunks
1 large green pepper, washed and diced
1 large cucumber, peeled, seeded and diced
1 1/2 cups tomato juice
Juice of one lemon
1/3 cup olive oil
Scant teaspoon salt
Cayenne (season to taste)
Blend garlic and 5 tomatoes in electric blender; add half the onion, half the green pepper, and half the cucumber; blend well. Strain, pour into container with tight fitting lid. Refrigerate several hours or overnight. Just before serving, blend chilled mixture with tomato juice, lemon juice, olive oil, salt and cayenne. To serve, pour into soup plates partially filled with shaved ice. Pass individual bowls of chopped raw vegetables (tomato, onion, green pepper and cucumber) made from the remaining amount. Or serve with chopped hard-cooked eggs and garlic-flavored croutons (prepared by sauteing diced bread in butter flavored with pressed garlic until bread is crisp and golden-brown). Serves 4.