You are absolutely right on both instances! Creme de Cassis is a transparent liqueur, very difficult to find in Puerto Rico. I have a bottle that I bought at Virgin Islands and I only use it for cooking certain dishes, for the sauce, specially fish filets and chicken breasts. If creme de cassis is not available it can be substituted with Chambord. But Chambord is also very expensive and difficult to find. Also, a Kir Royal (an elegant cocktail)uses champagne and Creme de Cassis.

To your second question, the answer is that I had cooked most of the recipes that I had copied for the Recipe Swap. Those recipes are part of my recipe data base and I share them with all of you because I think they are great.

I am constantly adding recipes to my collection and I try to cook at least one new recipe every
week. Cooking is my passion.

Thanks for your positive comments,

your friend,

Gladys/PR