Recipe Sept. 25: Asian Tilapia and Carrot Souffle

Asian Tilapia

Feeds 3-4


  1. In mixing bowl, combine:

  1. 1/4 cup chopped fresh cilantro

  2. 2 tablespoons chopped green onions

  3. 1 tablespoon olive oil

  4. 1 1/2 teaspoons soy sauce

  5. 1 1/2 teaspoons brown sugar

  6. 1 1/2 teaspoons minced garlic

  7. 1 1/2 teaspoons chopped ginger

  8. 1/2 teaspoon sesame oil

  9. 1/2 teaspoon chopped jalapeno


  1. Top each of four Tilapia fillets with approximately 1 tablespoon of mixture, dividing remaining evenly over all the fillets.


  1. Grill or fry each fillet for approximately 3-4 minutes on each side. Serve hot!






Carrot (Parsnip) Souffle

FEEDS 15-20 People

Ingredients3 lbs. Carrots, peeled (or combo of parsnips)1 cup Sugar3/4 cup Brown Sugar1 TBLS Baking Powder1 Tablespoon Vanilla1/4 Cup All Purpose Flour6 Fresh Eggs2 tsp Cinnamon1 cup Liquid Margarine1 TBLS Confectioners Sugar

Cut carrots into 1" chunks, place in sauce pan, cover with water,{} add a dash of salt and cook over medium heat for 45 min. or until they are very soft. Test with a fork.{}

While carrots are hot, whip in a food processor or blender; add sugars, baking powder, and vanilla.{} Add flour and mix until smooth.{} Add eggs and cinnamon then margarine.{} Be careful not to over mix, you don't want a lot of foam.

Place in oven dish, filling the dish about 3/4 full to allow room for it to rise.Bake for 60 minutes at 350 degrees, or until center springs back to touch.Dust with confectioner's sugar before serving.{} Yield:{} 8-10 servings.