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- Soups and Entrees
Cheese Dishes - Fondue or Rarebit
- Desserts
- For Dry (unsweet) Red Wine:
- Use water, beef broth, bouillon or consomme, tomato juice (plain
or diluted), diluted cider vinegar or red wine vinegar, or liquid
drained from canned mushrooms.
- Dry (unsweet) White Wine:
- Use water, chicken broth, bouillon or consomme, ginger ale, white
grape juice, diluted cider vinegar or white wine vinegar, or liquid
drained from canned mushrooms.
- Beer or Ale:
- Use chicken broth, white grape juice or ginger ale.
- Brandy:
- Use apple cider, peach or apricot syrup.
- Rum:
- Use pineapple juice or syrup flavored with almond extract.
- Sherry:
- Use orange or pineapple juice.
- Kirsch:
- Use syrup or juice from black cherries, raspberries,
boysenberries, currants, grapes or cherry cider.
- Cognac:
- Use juice from peaches, apricots or pears.
- Cointreau:
- Use orange juice or frozen orange juice concentrate.
- Creme de menthe:
- Use spearmint extract or oil, or spearmint diluted with a little
water, or grapfruit juice.
- Red Burgundy:
- Use grape juice.
- White Burgundy:
- Use white grape juice.
- Champagne:
- Use ginger ale.
- Claret:
- Use grape or currant juice or syrup, or cherry cider.
Source: MADD San Diego
cookbook, Make A Delicious Dish © 1993 Cookbook Publishers
Inc..
This page is: http://www.maddorangecounty.org/recipesub.htm
Page updated: August 13, 2005
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