I really do loved stuffed squash; I’m not sure why I don’t do more of them. Well, I’m likely to as all those beautiful squashes I bought months ago (see Squash is Beautiful) are now telling me, “use me or lose me.”
What I like about this recipe is that I can section it up, do a little at a time. I think it would be a good recipe for when you invite friends over. You can do most of the work ahead and then just slip it in the oven to finish it off. That’s actually how I made this recipe. I roasted the squash one day, cooked the sausage mixture on another day, and put it all together to bake it the next. It’s also a way to still have a nice meal on a busy work week. Continue reading →
Traditionally family holidays (Thanksgiving, Christmas, um…yep, those two I guess) we have celery stuffed with jar cheese. There are two kinds that we usually use, the white cheese stuff with pineapple and the yellow cheese stuff with pimento. For quite some time I’ve questioned what exactly this stuff is made of, not that I really want to know. I just have the uneasy feeling that it wasn’t really cheese and if it wasn’t really cheese what could it possibly be? I will say the empty jars make great glasses for kids. We always had a collection of “cheese glasses” that were used for kids or drinks in small quantities. They’re hard to break and, at least use to be, decorative.
My brother even branched out a couple times and bought packaged cheese balls when he was requested to pick up the cheese for the celery. It doesn’t really work very well, doesn’t spread like it should for this job, and again, I’m not really sure it’s cheese or mostly cheese.
This last Christmas was the first without Mom. All kinds of things were up in the air, different people cooked the feast, it was even more potluck than it usually is, so I thought I would break the jar cheese tradition.
This recipe contains real cheese, well, cream cheese. The point being, I know what’s in it. It might not be good for me from a nutritional stand point, but at least I can pronounce it. It has a much more complex flavor than the jar cheese. That’s okay; our tastes have changed a bit from the bland 70s. And while it will last for a while in the fridge, it won’t last forever on the shelf.
The Boursin style spread is not only good for stuffing celery, but as a dip, or even a really tasty sandwich spread. Continue reading →