Recipe - Dolmathes (Stuffed Grapevine Leaves)

1 pt Grapevine leaves (jar)
1 One half pound Beef; ground
2 One half teaspoon Salt
1 teaspoon Pepper, black
2 tablespoon Margarine
2 Onions; chopped fine
1 cup Rice, long grain
1/3 cup Lemon juice
One half cup Parsley; chopped
One fourth cup Dill; fresh chopped(2 t dry)
One fourth cup Mint; chopped (1 tsp. dry)
One fourth cup Butter, unsalted

Rinse leaves in cold water. Let stand in warm water as dolmathes are
being prepared. If necessary, simmer leaves in water 5 min. to soften.
Remove stems. Combine meat and remaining ingred., except butter, adding up
to One half c. water to make a soft, loose mixture. (Start with One fourth c.) Place 1
tsp. filling in center of grape leaf (ribbed side up, shiny side down).
Fold in sides and back over filling to form narrow roll. Line deep saucepan
with torn and whole grapevine leaves, and arrange dolmathes side by side
forming circles in tight layers. Top with 2 c. water, butter, and lemon
juice if desired. Cover with inverted plate. Sommer covered about 45 min.,
or til rice is tender. VARIATION: 1 c. tomato juice may be added to meat
mixture.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini