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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