Recipes from Dallas' Clients' Kitchens

FILLING:

Green bean noodles (Great Wall Vermicelli green bean thread noodles) - soaked 3 minutes in boiling water. Turn off heat when noodles are added to the water and soak.

Cooked shrimp tossed in small amount of stiff yogurt, lime zest, and a dash of hot pepper sauce or cayenne to coat.
Spinach or cabbage, shredded
Green onion tops, cut in three to four inch pieces
Cucumber shredded
Red or green pepper cut into strips or carrot peeled.
(Almost any fresh salad vegetable cut in strips will do)
cilantro, chopped
parsley, chopped

WRAPPERS: (Thai Chef Rice Sheets)

Soak rice sheet wrappers two at a time in two cups warm water and two tsp lime juice - can add turmeric for colour. Use large frying pan and soak only until soft - about three minutes or less.

DIPPING SAUCE:
Add the following seasonings to taste- about 1 tsp of each:

sesame oil ( three or four drops)
hoy sin sauce
garlic, crushed
tabasco sauce or cayenne pepper (three or four drops)
lime juice
lime zest
cilantro, chopped fine.
ginger root, grated
sugar
Plus: 1 cup chunky peanut butter
And 1 tbsp. soya sauce

Add enough water to sauce mixture to make it pourable, but not sloppy.

COMPLETING ROLLS:

Lay strips of vegetables, noodles and shrimp mixture off centre on rice sheet circle. Drizzle about one teaspoon dipping sauce over filling and roll up, tucking ends as you go. Or roll up without tucking in one end in to allow filling to show for colour. Do not over fill wrappers. Cover with plastic wrap and chill.

1 store-bought angel food cake
4 cups of your favourite fruit (whole or cut up)
2 cups Lemon Cream Sauce

LEMON CREAM SAUCE
1 large container fat-free yogurt
1/3 cup white sugar
2 tbsp. fresh lemon juice
Finely grated rind of 1 lemon

THE DAY BEFORE (OR AT LEAST 4 HOURS BEFORE)
Line a sieve with a paper towel or cheesecloth (who ever has cheesecloth when they need it?) Pour the yogurt into the sieve and set over a bowl. Let drain in fridge.

THE NEXT DAY
Put the yogurt into a bowl with the other sauce ingredients. Mix well. This will keep for up to 2 days in the fridge. Throw away the drained off liquid.

TO SERVE
Slice cake into 2 or 3 layers. Spread Lemon Cream on each layer and any leftover on the top. Reassemble. Pile the fruit in center well of cake and serve.

12 egg yolks
1 lb. confectioners sugar
2 liters whipping cream
12 egg whites
Freshly grated nutmeg
6 cups* dark rum, brandy, bourbon or rye

Beat the egg yolks until light in colour. Gradually beat in sugar. Very slowly add 2 cups of liquor and let stand covered 1 hour.

Add, beating constantly, the remaining liquor and whipping cream. Refrigerate covered for 3 hours.

Beat the egg whites until stiff but not dry. Fold them lightly into the chilled mixture. Fill punch bowl and serve; refrigerate leftover eggnog .

Remember to keep this in fridge when not serving it as it does contain uncooked eggs!

* You can use any liquor of your choice and can change quantity to suit your personal taste.

2 1/2 pounds cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbsp all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 cup heavy cream
1 tbsp vanilla extract
1 can (or 1 pound) mashed pumpkin

Preheat oven to 425 degrees. In a large mixing bowl, beat together the cream cheese, granulated sugar, eggs and yolks. Add the flour, cinnamon, cloves and ginger. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed with an electric mixer until just mixed thoroughly. Pour the mixture into a prepared shortbread or graham cracker crust and bake for 15 minutes. Reduce the oven temperature to 275 degrees and bake for an additional hour. Turn off the heat, but leave the cake in the oven overnight to cool. Serve the cake either warm or chilled, with whipped cream.