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Nizinny Z Mazurow, France - sweet puppy love





International Recipe Exchange




We are featuring healthy Autumn recipes this month



Fresh Garden Dip

2 cups dairy sour cream
2 cups chopped cucumber
1/2 cup salad dressing or mayonnaise
1/3 cup thinly sliced green (spring) onion
1/3 cup shredded carrots
1/3 cup chopped red radishes
1/2 tsp. salt

In large bowl, blend all ingredients; mix well. Cover; chill at least
1 to 2 hours to blend flavors. Garnish as desired. Serve with
assorted chips or crackers. About 4 cups.



Maple-Roasted Acorn Squash


A touch of butter and maple syrup is all it takes to turn this dish into a masterpiece (or you can add optional fresh ginger and pecans to really gild the lily). Anti-oxidants, minerals, and true fall taste: Maple-Roasted Acorn Squash has it all.


2 acorn squash
3 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
4 tablespoons maple syrup
3 teaspoons minced fresh ginger (optional)
4 tablespoons chopped pecans (optional)

1. Preheat oven to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.

2. Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.

3. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.

4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.

Serves 4.


Blueberry Flax Pancakes
About 8 to 12 pancakes

These are really so good and easy to make. The flax seed meal and
blueberries make these a healthier pancake.

1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries

Set a nonstick skillet over medium heat. In a medium bowl, stir together
the milk and eggs. Pour the liquid into the dry ingredients and stir just
until moistened. Spoon 1/4 cupfuls of batter onto the hot skillet.
Sprinkle with as many blueberries as desired. Cook until bubbles appear on
the surface, then flip and cook, until browned on the other side.


Herbed Brown Rice Salad with Corn, Fava Beans and Peas


1a - 3 tablespoons extra-virgin olive oil

  1. 1 large onion, chopped
  2. 2 cups short-grain brown rice
  3. 2 cups rice milk
  4. 2 cups water
  5. 2 cups corn kernels
  6. 1 cup shelled fresh peas
  7. 1 cup shelled fava beans
  8. 3 tablespoons fresh orange juice
  9. 2 tablespoons white wine vinegar
  10. 1 tablespoon Tabasco
  11. 1/4 cup chopped basil
  12. 1 tablespoon coarsely chopped tarragon
  13. Salt
  14. 8 medium scallions, white and light green parts only, thinly sliced crosswise
  15. 1 bunch small radishes, thinly sliced crosswise
  16. 1 bunch arugula



Cooking Directions

  1. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderately low heat until softened, about 7 minutes. Stir in the rice, then add the rice milk and water and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 35 minutes. Transfer the rice to a large bowl and let cool to room temperature, stirring a few times.
  2. Meanwhile, in a medium saucepan of boiling salted water, cook the corn until just tender, about 3 minutes. Using a slotted spoon, transfer the corn to a shallow bowl. Repeat with the peas, then the fava beans, cooking them for about 2 minutes. Peel the fava beans.
  3. In a small bowl, combine the orange juice with the vinegar, Tabasco and the remaining 2 tablespoons of olive oil. Add the basil and tarragon and season with salt. Fold the corn, peas, favas, scallions and radishes into the cooled rice. Add the dressing to the rice and toss to coat. Season with salt. Spread the arugula on a platter, spoon the rice salad on top and serve.

Yield: 8 servings

Huckleberry Muffins

1 cup huckleberries
1/2 cup brown sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
4 tablespoons margarine, melted
1 teaspoon vanllla
1/4 cup milk
1/4 cup maple syrup

Combine sugar and huckleberries. Stir in flour, baking powder and salt. In a separate bowl, beat together eggs, milk, vanilla, margarine and syrup. Combine the two mixtures, using a fork to stir. Do not over mix. Fill well-greased muffin tins, three quarters full. Bake at 450 degrees F. for 20 to 25 minutes.