STUFFED GRAPEVINE LEAVES|
1 jar grapevine leaves
1 1/2 lb. ground beef
2 1/2 tsp. salt
2 Tbsp. vegetable oil
2 grated onions
1 c. long grain rice
juice of 1 1/2 lemons
1/2 c. chopped parsley
1/4 c. dill
1/4 c. mint
1/4 c. oleo
2 c. water
4 to 8 Tbsp. lemon juice
Rinse leaves in cold water. Let stand in warm water as
dolmades are being prepared. (If necessary, simmer leaves in
water for 10 minutes to soften). Combine ground beef with
salt, pepper, vegetable oil, onions, rice, lemons, parsley,
dill and mint; adding 3/4 cups water to make a soft, loose
mixture. Place 1 teaspoon filling in center of a grapevine
leaf and shape in narrow roll (may be frozen at this point).
Line deep saucepan with a few leaves and arrange dolmades in
layers. Add oleo, water and lemon juice and cover with invert-
ed plate. Simmer covered for 45 minutes or until rice is
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