This was my first Kitchen Parade column! It was published in 2002 in the Baudette Region, the newspaper where my mom wrote Kitchen Parade for twelve years. Today I wouldn't call this "gnocchi" for it's a far cry from the authentic Italian dumplings. But I still make it – it's definitely delicious, like cheesy polenta. [Update: But maybe it's more authentic than it appears, scroll down to the bottom of the page to read the comment from Karen.]
"It was so tasty & my picky partner gobbled it up, too!" ~ Jessica
"... our kids (now in college), who won't eat polenta or grits or anything like that, but they love this." ~ Karen
Welcome back, Kitchen Parade!
Long-time Region readers will remember when my mom, Shirley Kellogg, introduced this column in 1959.
Mom was a young wife and new mother then, also a home economist finding her place in a small town. Week in, week out, she wrote the column for twelve years and only stopped when our family moved away.
When my parents returned to Baudette some years later, Mom was pleased when women would stop her on the street to welcome her home and add, “I got my favorite recipe for such-‘n’-such from your column.”
My father, my sister Adanna and I remember that during the Kitchen Parade years, meals could be, errr, interesting at our house.
But perhaps it was the rich mosaic of Mom’s cooking that instilled in me an appreciation for simple food cooked well.
With the events of September 11th and my mother’s death in May, I began to consider a career change. I’ve fixed upon a recipe column – you guessed it, called Kitchen Parade – for small-town newspapers like the Region. You’re reading the debut column. Wish me luck – better yet, send your favorite recipe!
Pronounced “NYO-kee” and meaning “dumpling” in Italian, this unusual side dish became a family hit a year ago. My cousin Sharon made it twice a week that spring! Few guess the “secret” ingredient, cream of wheat.
CHEESE GNOCCHI PIE
Hand-on time: 15 minutes
Total preparation time: 45 minutes
- 2 cups whole or skim milk
- 1/2 cup cream of wheat
- 4 tablespoons (1/2 stick or 112g) butter, chopped
- 1/2 teaspoon table salt
- Dash cayenne pepper
- 1 cup shredded cheddar cheese
- 1 large egg, beaten
Preheat oven to 350F/175C. Spray a 9-inch glass pie pan or ceramic quiche dish with cooking spray. Heat but do not boil the milk in a double boiler. Add the cream of wheat, butter, salt and cayenne pepper. Heat thoroughly, stirring frequently, until butter melts. Remove from heat.
Add cheddar cheese. Add 1 tablespoon of the hot mixture to the beaten egg and stir. Repeat four times. Add egg mixture to hot mixture. (This process prevents the hot mixture from cooking the egg too quickly, which can cause lumps.) Pour into prepared pan and bake 30 minutes or until golden brown on top.
More Cheesy Side Dishes
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