Best Recipes of 2002

In late 2002, Kitchen Parade was brand new, at least to me! That's because my mom started Kitchen Parade back when I was a baby, I took over a few months after she passed away. More than two decades later (as I write now) I love that these three "best" recipes of that first year remain favorites, ones I still make! Best Recipes of 2002 all ~ 2002 Kitchen Parade Recipes ~ THE RECIPE Chicken Cider Stew Another Quick Supper, one skillet perfect for fall. ANOTHER TAKE Chicken with Creamy Cider Gravy Another Quick Supper, moist chicken in a mahogany sauce. THE RECIPE Autumn Pumpkin Bread My forever recipe, forever and ever. ANOTHER TAKE Shhh Banana Bread Delicious, low-fat banana bread. THE RECIPE Frosty Christmas Trees Gingerbread spices with a touch of chocolate, easy to handle. ANOTHER TAKE No-Chill Cutout Sugar Cookies Just mix and roll, no need to wait. "Most Useful" Recipe of All 2002 THE RECIPE Chocolate Chili My long

Frosty Christmas Trees

My long-time favorite cut-out cookie, with an easy-to-handle dough and lovely gingerbread flavor - with just a touch of chocolate. Plus, how to host a cookie exchange, a favorite tradition at Christmas. COMPLIMENTS! "Totally delicious!" ~ momof3 "This is by far [my] most requested recipe ..." ~ Brooklyn Chick It’s a family tradition: the annual cookie exchange. My mother hosted one for many years. Afterward we would all swarm into the kitchen to sample the goodies. Her friends were good bakers and those cookies didn’t last long! I started hosting my own cookie exchange some years ago. Now my friends count on this annual event to simplify their holiday entertaining and as a source of homemade food gifts for family and neighbors. Think of a cookie exchange as “instant baking”. The premise is simple: each person bakes many of one kind of cookie, then swaps these for many different kinds made by someone else! Here’s how we do it. Invite a doze

Quick Appetizers

Three recipes for easy, quick make-ahead appetizers. This week’s Kitchen Parade is dedicated to cooks who want quick-to-make and quick-to-serve appetizers on hand when family and friends stop by unexpectedly. With offerings like these, you’ll have regular company! CREAM CHEESE-CHUTNEY SPREAD Mix 8 ounces light cream cheese, 1/2 cup mango (or other) chutney, 1/4 cup chopped cilantro (or parsley) and 1/2 teaspoon curry powder. Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers. Makes one cup. CHEDDAR-OLIVE SPREAD Stir together 2 cups shredded cheddar cheese, 4 ounces sliced canned black olives, 1/2 cup mayonnaise, 1 teaspoon curry powder and 1/2 bunch chopped green onions (bulbs and green tops). Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers or baguettes sliced thin on the diagonal. Makes two cups. Kitchen Parade is written by second-generation food columnist Alanna Kellogg and featu

Cranberry Chutney

This fruity chutney has been my favorite cranberry condiment for more than twenty years. It's cranberry for grown-ups, thick with that wonderful sourness of fresh cranberries plus dried fruit and toasted nuts, deepened with a splash of brandy. And it's a season-spanning chutney, good for Thanksgiving but also as a side or hostess gift during the weeks before and after Christmas. Real Food, Fresh & Seasonal. Weeknight Easy, Weekend Special. Great for Meal Prep. Great for Gifts. Potluck & Party Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free.

Cranberry Orange Relish with Fresh Ginger

Cranberry Orange Relish is that old-fashioned family favorite at Thanksgiving. You know the one, right? where you grind cranberries with a whole orange and sweeten it with sugar? I jazz up the classic cranberry-orange combo with a touch of fresh ginger for a bit of sassy contemporary flavor while still honoring the original . With or without ginger, the relish turns extra frosty-good when made at the last minute with frozen cranberries. Cranberry Sauce Made from Scratch with Just Four Ingredients. Real Food, Fresh & Inventive. No Cooking, Uses Raw Ingredients. Beautiful Color! A Long-Time Family Favorite. Mere Minutes to the Table. A New Addition to The Homemade Pantry , a Kitchen Parade Specialty. Budget Friendly. Weeknight Easy, Holiday Dinner Special. Great for Meal Prep. Potluck & Party Friendly. Easy DIY. Not just vegan, Vegan Done Real . Naturally Gluten Free. So Good!!

Autumn Pumpkin Bread
My Go-To Recipe

My long-time recipe for pumpkin bread, almost elegant in its very simplicity. The crumb is firm and moist, spiked with autumn spices and studded with seasonal nuts. Make Autumn Pumpkin Bread in traditional loaves for slicing – or use the same batter to make Pumpkin Bread Muffins! Fresh & Seasonal, a Fall Classic. Budget-Friendly. Rave Reviews.

Chicken Cider Stew

Chicken Cider Stew is a colorful fall stew with moist bites of chicken, sweet potatoes and carrots cooked in apple cider. The recipe makes up quickly and lucky thing, tastes good right away. It's a long-time favorite recipe, mine, yes, but also other Kitchen Parade readers. No wonder, it's hot, it's healthy, it's full of flavor. Better still? It's one of those one-pot quick supper recipes we all love so much. Real Food, Fresh & Comforting. Another Quick Supper , a Kitchen Parade Specialty. Hearty & Filling. Budget Friendly. Weeknight Easy, Weekend Special. One-Pot Meal. Potluck & Party Friendly. High Protein. Weight Watchers Friendly. Rave Reviews.

Best-Ever Oatmeal Bread

A savory yeast bread, moist with oats and nutty with ground pecans, barely sweet with molasses and honey. The crust is soft but slightly chewy, the interior crumb is moist and slightly dense. This bread makes excellent toast! Fresh Bread, Made from Scratch. Great Choice for Toast, Skillet Toast & Sandwiches. Hearty & Filling. Potluck & Party Friendly.

Cheese Gnocchi Pie

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.] COMPLIMENTS! "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 twe