INGREDIENTS

INSTRUCTIONS

1.  Drain Leaves and Rinse Under Cold Water & Drain Again.
2.  Half Fill a Large Saucepan With Water, add the Rice and Boil for 10
Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts,
Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.
3.  Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges
Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
4.  Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5.  Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until the Rice
and Leaves Are Tender.  add More Water If Necessary. Cool, Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With
a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into.
Garnish With Lemon Slices.
Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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