Dolmades (Vegetarian)--Stuffed Grape Leaves
Ingredients:

     2 onions, diced
     3 tomatoes, grated
     3/4 cup uncooked rice or bulgur
     3/4 cup extra virgin olive oil
     1/4 cup fresh mint, chopped
     1⁄4 cup fresh dill. chopped
     1/2 cup Kefalotyri cheese, grated
     salt & paper to taste
     1 jar grape leaves

Carrot Soup
Preparation:

1. In a bowl, mix well the first 8 ingredients together, using your fingers or a spatula.

2. Carefully, separate the vine leaves. Place each leaf shiny side down, with its stem toward you. Put a teaspoon of the mixure near the bottom of the leaf, fold the bottom and two sides to cover the filling. Then, roll tightly toward the tip of the leaf.

3. Place stuufed grape leaves in a deep dish or pan and cover with several of the remaining grape leaves.

4. Cover completely with water,freshly-squeezed lemon juice and olive oil. Place in pre-heated
350°Foven to bake for one hour, or untill the rice and the leaves are tender and the juice absorbed. Garnish with lemons and serve hot at room temperature.

Makes 4 main-dish servings.


Casper Insurance, Pittsburgh, PA

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