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I am interested in making a recipe that calls for dry sherry.  In the past
I have had a reaction to sherry.

The recipe is otherwise gluten free.  The taste of the sherry is rather
distinctive so I don't think the recipe would taste right without it. Thank
you for your help.

Elmer C. Hartman


//********************************************************
//                   Elmer C. Hartman
//                       (Charlie)
//    "Cheer up!" they said. "Things could be worse."
//  So I cheered up, and sure enough, things got worse!