Title: Dolmades
Categories: Meat Grapeleaves Greek
Yield: 100 Leaves

1		2 pound jar grape leaves
1	c	Green onions, finely chopped
2	tb	Olive oil
2	lb	Lean ground meat
1	c	Uncooked rice
1	c	Water
2	tb	Worchestershire Sauce
3	tb	Lemon juice
1/2	c	Fresh parsley, chopped
1/4	c	Dried mint
2	tb	Dried dill
1	tb	Dried basil
1	ts	Sugar
2	ts	Salt
1	ts	Pepper
1	cn	Clear chicken broth (16oz)
4		Lemon slices
1	c	Toasted pine nuts (opt)

Rinse leaves, soak in water 1 hour and drain. In a large skillet saute onions in olive oil for 2 minutes. Add ground meat and rice, mix and cook 3 minutes; add 1 cup water, mix. Add Worchestershire Sauce, lemon juice, parsley, mint, dill, basil, sugar, salt, pepper and pine nuts (if used). Stir and cook about 5 minutes. Cool.

Place 1 teaspoon filling in grape leaves and roll. Line bottom and sides of kettle with damaged/left over leaves. Form snug layers of rolled leaves in the lined kettle. Pour broth over all and top with lemon slices. Cover with an inverted plate and then lid of kettle.

Simmer for about 1 hour or until rice is tender.

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