MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Grape Leaves
 Categories: Lamb
      Yield: 24 Servings
 
    1/4 c  Olive oil
      1 lb Lamb
      1    Onion
    1/2 c  Short grain rice
      1 tb Dill weed
    1/3 c  Pine nuts
      1 ds Tomato paste
      3 c  Rich chicken broth
           Salt and pepper
    1/4 c  Water
      3 tb Lemon juice
      1 qt Jar grape leaves; rinsed well
 
  Rinse grape leaves well.  Saute the onion until translucent. Add
  meat, stirring to break pieces. Add rice, dill, pine nuts, tomato
  paste, and water. Season with salt and pepper to taste. Cook over
  medium heat for 10 minutes.
  
  Cover the bottom of a Dutch oven with grape leaves. Stuff the
  remaining leaves by placing leaf side down, on the palm of the
  hand, with base of leaf toward palm and tip toward middle finger,
  shiny side down. Put a spoonful of meat in center and fold from
  botton, tuck in edges snuggly. Arrange tip side down in pan. Add
  chicken broth to within 1" of top layer. Place a plate upside down
  on top layer and press. Cover and cook oveer medium heat for
  30 minutes or until rice is tender. Sprinkle with lemon juice and
  cook 5 minutes longer.

  Recipe by Walt
 
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