Recipe - Elaines Dolmas

48 Grape leaves (about 1 jar)
One half cup Long grain brown rice;cooked
2 cup Onion; finely chopped
2 tablespoon Parsley; finely chopped
2 tablespoon Mint leaves; finely chopped
2 teaspoon Dill weed
One fourth cup Pine nuts
One fourth cup Currants
One fourth teaspoon Black pepper
1 cup Tofu TVP (optional)

Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 One half hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special "company meal."
Recipe for making tofu TVP follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip