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Dolmathes (Stuffed Grapevine Leaves)

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      Title: DOLMATHES (STUFFED GRAPEVINE LEAVES)
 Categories: Main dish, Greece, Formatted
      Yield: 40 Servings
 
      1 pt Grapevine leaves (jar)
  1 1/2 lb Beef; ground
  2 1/2 ts Salt
      1 ts Pepper, black
      2 tb Margarine
      2    Onions; chopped fine
      1 c  Rice, long grain
    1/3 c  Lemon juice
    1/2 c  Parsley; chopped
    1/4 c  Dill; fresh chopped(2 t dry)
    1/4 c  Mint; chopped (1 tsp. dry)
    1/4 c  Butter, unsalted
 
    Rinse leaves in cold water.  Let stand in warm water as dolmathes
  are being prepared.  If necessary, simmer leaves in water 5 min. to
  soften. Remove stems. Combine meat and remaining ingred., except
  butter, adding up to 1/2 c. water to make a soft, loose mixture.
  (Start with 1/4 c.) Place 1 tsp. filling in center of grape leaf
  (ribbed side up, shiny side down). Fold in sides and back over
  filling to form narrow roll. Line deep saucepan with torn and whole
  grapevine leaves, and arrange dolmathes side by side forming circles
  in tight layers.  Top with 2 c. water, butter, and lemon juice if
  desired.  Cover with inverted plate. Sommer covered about 45 min., or
  til rice is tender. VARIATION: 1 c. tomato juice may be added to meat
  mixture.
 
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