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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
Dec 09, 1962
Page
14
North Carolina era feature shares memories of Christmas and a family kitchen. It presents three traditional holiday desserts Tipsy Cake Sillibub Creme Brule with steps and ingredients, offering quick modern twists.
Delicious wild duck prep inspired by Sidney and Lucy Corbett. The article shares two period kitchen methods: crisp brown duck with red wine sauce and fried hominy grits cubes. Steps cover roasting the duck with Burgundy and preparing browned grits as a side.
A festive buffet salad combines frozen mixed vegetables cauliflower lettuce romaine radishes watercress and cheddar cheese with salami. Chive dressing adds flavor while tiny canned pimiento shapes brighten the dish. Drain chill and toss vegetables then garnish with romaine leaves and chives for serving.
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