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Re: Red Pepper STew

Try all red wine, 1/2 cup.


On Mon, 16 Mar 1998 17:47:10 EST  bhatphoacc@xxxxxxx wrote:
> The Red Pepper Stew recipe that Michelle Dick sent in looks scrumptious!
> I keep red wine around, but not sherry.  I wonder if it adds something
> significant or could we just substitute Mirin, red wine vinegar or rice
> vinegar for the wine and sherry?  Any suggestions out there?
> Thanks--Barbara in FL