| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
18 |
Servings |
INGREDIENTS
| 1 |
ts |
Margarine, melted |
| 2 |
tb |
Onion, diced fine |
| 1/2 |
c |
Cooked rice |
| 1 |
ts |
Olive oil |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Ground pepper |
| 1 |
ts |
Parsley flakes |
| 2 |
ts |
Lemon juice |
| 1/3 |
c |
Tomato juice |
INSTRUCTIONS
Sautee onion in margarine till golden. Add rice, salt , pepepr and parsley.
lay leaves, shiny side down, on a flat surface. Place 1 teaspoon rice
mixture on each leaf.
Fold sides of each leaf over fillin, then roll up, starting from the narrow
end. place stuffed leaves. seam side down, close together, in the bottom of
a skillet.
Pour lemon and tomato juices over them. Set a heavy plate or pie plate on
top to keep them fromfloating to the top during cooking. Bring to a boil,
reduce heat, and simmer, covered, for 20 minutes.
Remove from heat. Cool to room temp. Refrigerate till ready to serve.
TO SERVE: Lift out of liquid with a slotted utensil and drain completely.
Posted to MC-Recipe Digest V1 #342
Recipe by: Janet Baker
From: Janet Baker <jbaker@accunet.net>
Date: Fri, 13 Dec 96 12:56:28 -0500
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”