CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to taste. FRESH CHIVES: Green onions, including the tops. CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground red pepper. FISH STOCK: Equal parts clam juice and water. DRIED CURRANTS: Chopped dark raisins. GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender. : OR 1 cup vanilla wafer crumbs. FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind. FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 tablespoons prepared, well-drained. HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper. LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind. PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2 teaspoons wine vinegar, white wine or water. PANCETTA: Cooked, lean bacon. PINE NUTS: Walnuts or Almonds. PROSCUITTO: Country ham. SAKE OR RICE WINE: Dry sherry or dry vermouth. SHALLOTS: Minced onion with half a small clove of minced garlic. CHINESE BLACK VINEGAR: Balsamic vinegar. WHITE WINE FOR COOKING: Dry vermouth. CAKE YEAST, 5/8-OUNCE CAKE: 1 Packet active dry yeast. Source: Oregonian FoodDay Food Tip column; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 04-19-96 Posted to MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 21:49:13 -0400 From: BobbieB1@aol.com