On Wed, 08 Apr 2009 18:40:50 -0700, Don Martinich >
wrote:

>My mother used baste leg of lamb with a mix of orange juice and
>cheap dry sherry. It browned wonderfully and her pan reduction gravies
>were heavenly.

Oooh, that's right up my alley, I'm going to try it!

Thanks.

--
I love cooking with wine. Sometimes I even put it in the food.