MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Stuffed Grape  Leaves
  Categories: Lamb
       Yield: 24 servings
  
     1/4 c  Olive oil
       1 lb Lamb
       1    Onion
     1/2 c  Short grain rice
       1 tb Dill weed
     1/3 c  Pine nuts
       1 ds Tomato paste
       3 c  Rich chicken broth
            Salt and pepper
     1/4 c  Water
       3 tb Lemon juice
       1 qt Jar Grape Leaves-rinsed well
  
   Rinse grape leaves well.   Saut'e the onion until translucent.  Add
   meat, stirring to break pieces.  Add rice, dill, pine nuts, tomato
   paste and water.  Season with salt and pepper to taste.  Cook over
   medium heat for 10 minutes.
   
   Cover the bottom of a dutch oven with grape leaves.  Stuff the
   remaining leaves by placing leaf side down, on the palm of the hand,
   with base of leaf toward palm and tip toward middle finger, shiny
   side down.  Put a spoonful of meat in center and fold from botton,
   tuck in edges snuggly. Arange tip side down in pan.  Add chicken
   broth to within 1 inch of top layer.  Place a plate upside down on
   top layer and press. Cover and cook oveer medium heat for 30 or until
   rice is tender. Sprinkle with lemon juice and cook 5 minutes longer.
   Walt
  
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