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    You are in: Home / Cookbooks / Four Score
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    13 recipes in

    Four Score


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    From Dom DeLuise. Cooking time does not include refrigeration time.

    Recipe #392430

    Adapted from the October 17, 2009 issue of Family Circle Magazine. Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe. I don't think the garlic works, so I have made it optional.

    Recipe #455203

    Adapted from Kitchen of Light. The original used unsalted butter, but I prefer salted. If you do use unsalted butter, adding a pinch of salt might be a good idea. I do not recommend a nonstick pan for this dish.

    Recipe #478829

    This is a really different recipe, and surprisingly kid-friendly. From the Barbecue Bible. For a milder sauce, seed the chile.

    Recipe #371950

    Adapted from Best of Scandinavian Cooking. Posted for ZWT6.

    Recipe #422881

    Found at Whats4Eats.com. This is a recipe a lot of people have been looking for; I hope it's what everyone wanted. If you can't find annatto, substitute paprika. NOTE: This is a copycat recipe, which is why the amount of salt is so high. If you want the same taste as commercial brands, use it all. If you don't want so much, feel free to adjust it to your taste, or leave it out entirely.

    Recipe #404770

    Adapted from Time-Life Foods of the World. Black mustard seeds are the same thing as brown mustard seeds. If you can't find them, you can use yellow ones, but the flavor will not be as strong. I listed the boiling water and the water used to cook the rice separately, for clarity. NOTE: you will need a casserole dish that is safe to use both in the oven and on the stovetop.

    Recipe #481886

    A Mexican dish from Diana Kennedy, great for either an appetizer or a side dish. I like to vary the kinds of peppers I use, adding some sweet peppers and some hotter ones. If you like, you can char and peel the peppers beforehand, but I usually don't bother. You may want to increase the cooking time if you don't char the peppers, or if you prefer them softer. If Asadero cheese is unavailable, use Muenster or a mild Cheddar. A dark Mexican beer is best for this dish.

    Recipe #369701

    Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you. From the Complete Caribbean Cookbook.

    Recipe #373182

    Seasoned meatloaf stuffed with ham and cheese. This is based on a recipe from Better Homes and Gardens All-Time Favorite Recipes. Our version uses Canadian bacon instead of the ham, and changes a few other things around to suit our taste.

    Recipe #390973

    From Stephen Raichlen. Use any way you would use ordinary tartar sauce. Update: I decided to try Kittencal's suggestion and add garlic. I'm not sure which way I like it more, with or without!

    Recipe #372936

    A hot milk drink for children. From The Art of Dutch Cooking. Posted for ZWT6.

    Recipe #423678

    From Dom DeLuise. The original Caesar Salad did not have anchovies, and this doesn't, either.

    Recipe #392426


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