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(Stuffed Grape Leaves)
1 lb. lean ground beef
1 egg, beaten
1 medium onion, finely chopped
1/2 c. raw rice
1/4 c. chopped parsley
1 tsp. chopped fresh mint
leaves or 1/2 tsp. dried
2 Tbsp. olive oil
1 3/4 c. water
salt and pepper
grape leaves
1 1/2 c. undiluted canned beef
Avgolemono Sauce

Mix beef with egg. Add onion, rice, parsley, mint,
olive oil and 1/4 cup water. Season to taste with salt and
pepper. If using fresh grape leaves, soak in hot water 5
minutes to soften. If using canned grape leaves (available in
jar in special foods section of your grocery), rinse in warm
Place a spoonful of meat mixture on a leaf. Be sure the
shiny side of grape leaf is down. Roll, folding end in as you
go to seal mixture in. Place folded side down in a saucepan,
making more than 1 layer if necessary. Add bouillon and
remaining water. Cover and simmer 45 minutes. Serve on platter
with Avgolemono Sauce. Makes 4 to 6 servings.

Avgolemono Sauce:
2 eggs
juice of 1 lemon
broth from recipe
Beat eggs and add lemon juice. Slowly add some of the
hot broth to egg mixture while continuing to beat. Stir egg
mixture into the remaining broth. Remove from heat. Cover and
let stand for 5 minutes to thicken. Serve at once. Do not

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