-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Stuffed Grape Leaves (Dolmas)
 BC>  Categories: Appetizers, Greek, Stuffed veg
 BC>       Yield: 8 Servings

 BC>       8    Grape leaves
 BC>       1    Batch Greek pilaf

Here is the recipe I got from the ladies at the St. Anthony's Hellenic
Orthodox Church's "Greek Fest". I made it once just to see if mine was
as good as theirs. Dang, that was a lot of dolmas. When I get a "jones'
next time, I'll sit on it until Festival time and let them do the cooking.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Grape Leaves w/Cucumber-Yoghurt Sauce
 Categories: Lamb/mutton, Vegetables, Rice, Herbs, Fruits
      Yield: 65 Servings
 
    1/2 lb Fresh grape leaves
      1 tb Salt
      2    Tomatoes; thin sliced

MMMMM--------------------------FILLING-------------------------------
      2 tb Olive oil
      1 lg Yellow onion; fine chopped
      3 cl Garlic; minced
    1/4 c  Pine nuts
    1/4 lb Ground lamb
  1 1/2 c  Uncooked short-grain rice
    1/4 c  Fresh mint leaves; fine
           - chopped
    1/4 c  Dried currants *
    1/2 ts Baharat
           Salt

MMMMM----------------------MARINATING SAUCE---------------------------
      4 cl Garlic; thin sliced
      2 c  Boiling water
      1 tb Olive oil
    1/4 c  Fresh lemon juice
           Salt & fresh ground pepper

MMMMM--------------------------TZATZIKI-------------------------------
  1 1/2 c  Plain yoghurt; pref from
           - goat's milk
      3 sm Cucumbers; in small cubes
      2 cl Garlic; minced
      1 tb Good quality olive oil
           Salt
 
  SPECIAL EQUIPMENT: Large pot, Large skillet, Medium bowl
  
  * Use dried cranberries if you can't find currants
  
  FOR THE TZATZIKI: In a medium bowl, mix together the
  yogurt, cucumbers and garlic. Season with salt, top with
  olive oil and serve.
  
  Makes two cups
  
  SOAK THE GRAPE LEAVES: Soak the grape leaves in a large
  pot filled with boiling water and one tablespoon salt for
  five minutes. Remove from water and strain. Set aside.
  NOTE: If you use canned grape leaves, rinse them with hot
  water twice and then twice again in cold water in order to
  get all the vinegar out.
  
  COOK THE ONIONS: Heat the olive oil in a large skillet and
  add the onion. Cook over medium heat for about 7 minutes,
  or until the onion is soft and translucent, but not
  browned.
  
  ADD GARLIC AND PINE NUTS: Add the garlic and pine nuts and
  continue to cook for another 2-3 minutes.
  
  ADD THE LAMB: Raise heat to high, add the ground lamb and
  cook just until meat is browned. Add uncooked rice, and
  stir 1-2 minutes to combine. (The rice will cook when the
  grape leaves are steamed.)
  
  REMOVE FROM HEAT & SEASON: Remove from heat, add mint
  leaves, currants, and baharat. Season with salt and adjust
  seasoning according to taste.
  
  ROLL THE GRAPE LEAVES: Place a leaf, shiny side down
  (veiny side up) on a clean working space. Place about one
  teaspoon of filling in the center of the leaf, fold in the
  sides of the leaf, and roll from the bottom to the top.
  Make sure to create a very tight roll.
  
  PLACE ROLLED GRAPE LEAVES IN POT: Line a large pot with
  a layer of sliced tomatoes. Place the prepared leaves
  tightly on top of the tomatoes in concentric circles,
  leaving no gaps between them. Repeat with until you run
  out of grape leaves, or the pot is full. When you finish
  one layer, start a second layer. (There is no need to put
  another layer of tomatoes on.)
  
  ADD GARLIC AND MARINATING SAUCE: Evenly sprinkle the
  sliced garlic over the grape leaves. Mix together the
  marinating sauce ingredients and pour over the grape
  leaves.
  
  PLACE A PLATE OVER THE LEAVES AND COOK: Place a plate over
  the leaves, cover the pan and bring to a boil. Reduce heat
  to low and cook for 1 1/2 hours. Serve warm or cold with
  cucumber yogurt (tzatziki).
  
  Makes 60 to 70 stuffed grape leaves.
  
  RECIPE FROM: http://www.thekitchn.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Virgin wool comes from sheep the shepherd hasn't caught yet.
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