MSG 20831  FROM:     \PRUNE.MANUALS.JOANNA       16 NOV 1984, 10:39
*  3RD   * NAME:     BUJES_JOANNA @PRUNE    EXP: 19 NOV 1984
           TO:       D cosig.users [SUPPORT.GREG]
           SUBJECT:  The immodest grapeleaf
The Immodest Grapeleaf -- Romanian Dolmas

My grandmother, my mother, and I vouch that this recipie
is 100 times better than the greek version, which is
either vegeterian or lamb-based.

The recipie is fool proof and simple to make.  But it
is tedious.  So, make sure you have an hour to kill
and get your patience up.

2   lbs ground beef, the less fat the better
1/2 cup parsley
3T  dill weed
1/4 cup bread crumbs
1/3 cup milk
1   medium minced onion
1/3 cup rice
1   cube beef broth
salt and pepper; easy on the salt if you use the beef broth
1   large jar grape leaves--available at most supermarkets
1   lemon
1   six ounce can tomato sauce

Mix beef, parsley, dill weed, salt, pepper, rice, breadcrumbs,
milk, & onion.  (It's best to mix with your hands).  Let stand
for 1/2 hour.   Take grapeleaves out of jar and place in bowl
of water for 1/2 hour.

Take a grapeleaf, cut off stem.  Take 1 teaspoonful of the
mixture and place on grapeleaf.  Fold one side of the leaf
over the mixture, then the other side, then roll the leaf
into a cylinder.  (Do not put too much meat in the leaf because
the rice expands during cooking) Take the little cylinder (you
have just created) and put on bottom of deep pan (at least a
3 qt.  pan).  REPEAT until you have filled all the grapeleaves.
(This is the tedious part).  If you have grapeleaves left over,
just throw them in the pan, if you have meat left over, roll it
into little balls and throw it in the pan.

You should now have 2-3 layers of little cylinders in your pan.
Fill pan with water until the grapeleaves are covered. Add broth
cube and simmer for 90 minutes.  Mix juice of one lemon and tomato
sauce.  Pour over grape leaves and cook covered in oven 2 hrs
at 325.

Take out and serve.  You can add more lemon juice at the table.
The dish should have a tart flavor.  Serve with cream over the
grapeleaves if desired.

The dish feeds an army for two days.  It is also low calorie
and brimming with vitamin C -- from the grapeleaves and the
lemon.