We just bought an acorn squash and my guy spotted this recipe

O

orchid

Well-known member
for Sausage-Stuffed Squash that he wants to try. The recipe is in my BH&G Ground Meat cookbook printed in 1969. My question is what do you think the envelope of cheese sauce mix is? I just don’t remember what was out at that time. I don’t have any problems putting this recipe together by winging it. I’d probably just add a bit of Cheese Wiz and some grated sharp cheddar cheese until I thought it looked right but I’m wondering if anyone might know what this is?

3 medium acorn squash

1lb. pork sausage

¼ cup green pepper, chopped

¼ cup onion, chopped

1-1½ oz. envelope cheese sauce mix

1- 3 ½ oz. can chopped mushrooms, drained

½ cup dry bread crumbs

1 tb. Butter

Skipping to the section that the cheese sauce is used

Meanwhile, in skillet cook sausage with green pepper and onion till meat is brown and vegetables are tender; drain off excess fat. Blend cheese sauce mix with meat; add liquid following package directions. Cook, stirring constantly, till thickened and bubbly. Stir in drained mushrooms.

 
Hi Orchid; I believe they are referring to the cheese mix from Mac and Cheese in the box. I made

Rec: Sausage Stuffed Acorn Squash one year for Thanksgiving. It was quite good. My only challenge was that the sausage stuffing did not stay in the acorn squash. (If that makes sense). When you used a spatula to serve yourself; the squash speperated from the sauasage. It tasted and looked quite yummy, until you served it! Recipe linked may give some ideas w/o the cheese mix, in the event you did not have any.

Also, not sure what I was thinking making this for a thanksgiving w/ over 25 people.

http://www.epicurious.com/recipes/food/views/Sausage-Stuffed-Acorn-Squash-with-Molasses-Glaze-2768

 
Do you think they had that available in '69? I did not know they had that now!! I recall growing

up that my mom used to try to use those boxes for everything. We used to add ground meat, cream of mushroom soup, etc...

I think the knorr would definitely be better.. I will have to scope it out. Often I love a good, quick cheese sauce, and dh prefers a red sauce. Tx for the heads up....

 
The Knorr brand has been around since 1873 but don't know if the cheese sauce mix was around in '69

Kraft probably had several of these cheese powdered mixes then.

 
while I can't swear that the Knorr was available in '69, I do (more)

remember that package from BEFORE I started preparing "gourmet" recipes....

 
I think you're right Michael. I had only been married for a year in '69

and certainly wasn't a very good cook. I definitely didn't browse the stores. Do you think I should pick up one of these sauce packets or just wing it?

 
I have not tried that packet mix but I can tell you that Knorr makes very good sauce mixes

I use their Bernaise and tweak it a bit by adding tarragon and lemon juice. People ask me for the recipe. Their Hollandaise is good with some tweaking. I bet the cheese sauce is just fine. If not cheesy enough, you could add 1/4 cup of whatever cheese you thought was better, in addition to the mix.

 
Karen, when was the last time you had their Hollandaise?

I used to think it was very good with added lemon but the last time I tried it, a couple of months ago, it was not that good. I think they changed it somehow.

 
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