Recipe - Stuffed Grape Leaves With Egg-Lemon Sauce

16 ounce Grape leaves ; (1 jar)
2 cup Chicken broth; fresh or
canned
1 Lemon; juice only
1 EggLemon Sauce; see * Note
=== FILLING ===
1 cup Longgrain rice; raw
One half cup Olive oil
1 cup Chopped yellow onions
One fourth cup Chopped fresh Italian
parsley
1 tablespoon Dried dillweed
Juice of 1 lemon
1 pound Ground lean lamb
1 teaspoon Allspice
2 Garlic cloves; crushed
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "EggLemon Sauce" recipe which is included in this
collection.

Mix all the ingredients for the filling. Pick out the smallest leaves in
the jar and set aside. Use some of these leaves to place a single layer on
the bottom of a 2quart heavylidded kettle. Cut the stems off the grape
leaves. Spread a leaf on the counter, bottom side up, stem end toward you.
Place 1 teaspoon of the filling in the center of the leaf. Fold the stem
end over the filling, then fold the sides over to secure the filling, then
roll from you toward the tip of the leaf, forming a small cigar or
cylinder. The size should be approximately 2 1/2inches long and 3/4inch
wide. Do not wrap these too tightly; the rice needs room for expansion when
it cooks. Place the rolled leaves on top of the single layer in the bottom
of the pot. Place the rolls up against each other rather tightly so they
will not come undone while cooking. Cover them with a layer of unrolled
leaves, then add another layer of rolled leaves. Continue until all rolled
leaves are in the pot. Top with the remaining unrolled leaves. Place a
medium plate over the top of the leaves as a weight. Mix the the chicken
stock and lemon juice for the broth and pour over the leaves in the pot.
Cover and bring to a light simmer. Cook 1 hour. Remove the pan from the
heat and allow it to cool for 1 more hour. Do not remove the lid or the
leaves will darken. Serve warm with EggLemon Sauce on top. This recipe
serves 6 to 8 as an appetizer course.

Comments: There was a time in Greek history when certain people were so
hungry they took to eating the leaves from the grape vines. From that time
of destitution comes this flavorful dish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03041992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10051995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.