MMMMM----- Meal-Master Recipe via Home Cookin 2.8

      Title: Dolmathes - Stuffed Grape Leaves - Greek
 Categories: Home Cookin,
      Yield: 4

      1    1/2 pounds onions
      1 c  olive Oil
      1    3/4 cup rice
           1/2 cup parsley
      2 tb dill
           1/2 teaspoon mint
      2    lemons, juiced
    1-2 tb pine nuts
      1    jar grape leaves
           Garnish: lemon wedges

  From J.R. Brimmer III

  Sauté onions in olive oil.
  Add rice & brown lightly.
  Cook rice according to directions with half the lemon juice.
  Add dill, mint, parsley, & pine nuts.
  Rinse grape leaves in cold water.  Remove stems and place 1
  tablespoon of rice mixture on dull side folding in sides &
  rolling up leaves.
  Put in 10x13 pan, open end down.  Cover with remaining oil, lemon
  juice and enough water to cover at least 1/2 the dolmathes.
  Cover with aluminum foil & place in a 375°F oven for 45 minutes.
  When cool stack on a plate, cover with plastic wrap and
  refrigerate for 1 day.
  Serve with lemon wedges.

  Comment from JRB:  This recipe is similar to the cold Dolmathes   served
at the Parthenon Restaurant in Chicago.  There are 2  varieties, hot and
cold.  I prefer the cold version.

MMMMM




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