INGREDIENTS

INSTRUCTIONS

For 1 cup of wine, try 7/8 cup chicken stock for savory dishes or
fruit juice for desserts and the remaining 1/8 cup lemon juice or
vinegar. OR try tomato juice and add some fresh herbs.  For 1-2 Tbsp.
dry wine substitute lemon juice or vinegar eg. for dips.  For Amaretto,
try 1/2 tsp almond extract for each 1/4 cup liqueur. Add  extract
gradually and taste as you go along.  For orange liqueur such as Grand
Marnier use equivalent amount of  frozen orange juice plus a little
orange rind.  For coffee liqueur, use coffee made with 4-6 times the
amount of  coffee you normally use or double-strength espresso.  Other
fruit liqueurs, use the syrup from canned fruit (reduced by  boiling).
Rum - try small amount of rum extract or vanilla.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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