Name: Papadakis Stuffed Grape Leaves
Ingredients: 1 1/2 lb Ground lamb; 1 lg Yellow onion; chopped fine; 1 bn Parsley; chopped; 1 bn Fresh mint; chopped; 1 c Pine nuts; 1/2 c Fresh lemon juice; 1/2 c Olive oil; 1/2 ts Oregano; 1/2 ts Salt; 1/2 ts Pepper; 1 Jar grape leaves * Water (as needed)

True repentance has a distinct and constant reference to the Lord, Jesus Christ. If you repent of sin without looking to Christ, away with your repentance! If you are so lamenting your sin as to forget the Savior, you have need to begin all this work over again. Whenever we repent of sin we must have one eye upon sin and another upon the Cross. Or, better still, let us have both eyes upon Christ, seeing our sin punished in Him and by no means let us look at sin except as we look at Jesus. A man may hate sin just as a murderer hates the gallows – but this does not prove repentance. If I hate sin because of the punishment, I have not repented of sin – I merely regret that God is just. But if I can see sin as an offense against Jesus Christ and loathe myself because I have wounded Him, then I have a true brokenness of heart. If I see the Savior and believe that those thorns upon His head were plaited by my sinful words; If I believe that those wounds in His heart were pierced by my heart sins; If I believe that those wounds in His feet were made by my wandering steps and that the wounds in His hands were made by my sinful deeds – then I repent of sin after a right fashion. Only under the Cross can you repent. Repentance elsewhere is remorse which clings to the sin and only dreads the punishment. Let us then seek, under God, to have a hatred of sin caused by a sight of Christ’s love.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Appetizers, Main dish	8	Servings

INGREDIENTS

1 1/2	lb	Ground lamb
1	lg	Yellow onion; chopped fine
1	bn	Parsley; chopped
1	bn	Fresh mint; chopped
1	c	Pine nuts
1/2	c	Fresh lemon juice
1/2	c	Olive oil
1/2	ts	Oregano
1/2	ts	Salt
1/2	ts	Pepper
1		Jar grape leaves * Water (as needed)

INSTRUCTIONS

*Note: Grape leaves should be washed and stems removed.
In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
juice, olive oil, oregano, salt, and pepper. Mix the ingredients together
with your hands so that they are well combined.
Lay a grape leaf out flat.  Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end. Fold over
the two sides. Roll up the grape leaf so that the mixture is completely
encased.  Repeat this process until all of the meat mixture is used.
Preheat the oven to 350 F.  Line the bottom of a large baking dish with
approximately 10 grape leaves.  Place the stuffed grape leaves in the dish
so that they are tightly packed. Cover the stuffed graped leaves with water
and bake them for 1 hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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