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Stuffed Vine Leaves

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      Title: STUFFED VINE LEAVES
 Categories: Beef, From cook4u, Greek, Meats
      Yield: 4 Servings
 
     20    Good-sized canned vine or
           Grape leaves in brine
    1/2 c  Lean beef, cooked and chop
      1    Clove of garlic, chopped
      1 tb Tomato paste
      1 tb Lemon juice
    1/8 ts Cinnamon
      1 c  Cooked rice
      2 tb Sscallions, chopped
    1/2 ts Oregano
      2 tb Parsley, chopped
           Salt and pepper
           Shredded lettuce for
           Garnish
      2 tb Olive oil
      1 tb Wine vinegar
 
  1. Drain the vine leaves. Drop them into a saucepan of boiling water
  and blanch for 5 min. Drain well. 2. Place the beef in a bowl. Add
  the garlic, tomato paste, lemon juice and cinnamon and blend well.
  Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with
  salt and pepper. 3. Spread the vine leaves on a clean, flat surface.
  Remove any stalks without tearing the leaves. 4. Place a spoonful of
  stuffing on each leaf and press the stuffing together to make it
  compact. Fold in the sides on each leaf and roll up neatly. arrange
  the rolls on a serving dish and garnish with shredded lettuce, if
  desired. 5. Place the oil and vinegar in a small bowl and blen well
  with a wire whisk. Sprinkle the rolls with the remaining parsley.
  
  This dish: Dolmades
 
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