From: Jeff Fournier, 51 Lincoln, Newton Highlands, MA. Yield: 4-6 servings. 1 seedless watermelon 1 bottle cream sherry 1 lb. unsalted butter to taste, salt and pepper Cut watermelon into 3 pieces. Place in hotel pan. Season generously with salt and a little pepper. Slice butter into roughly 6 pieces. Place on and around watermelon. Pour sherry and ½ 750-ml bottle of water into the hotel pan. Cover with aluminum foil and bake in a 350°F oven for 2½-3 hours. Eggplant Chicharonne: 4 ...
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