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Aunt Mary Ann's Grape Leaves Recipe

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Aunt Mary Ann's Grape Leaves image
Tom and Sandi DiSalvatore (1995)

 

This recipe for Aunt Mary Ann's Grape Leaves, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom and Sandi DiSalvatore
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 jar grape leaves or about 75 fresh grape leaves
1 lb. ground round or lamb (chili ground)
1 to 2 cups rice
1/2 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
4 cloves of garlic for bottom of pan (optional)

Sauce for cooking rolls:
2 to 3 c. water
1/3 to 1/2 c. lemon juice
1 tsp. salt
1/4 tsp. pepper (optional)

Directions:
Directions:
1. Rinse grape leaves, remove the stem with a knife and set aside.
2. Make the stuffing by combining meat, rice, lemon juice, salt and pepper in a large bowl. Mix well.
3. Line the bottom of a large pot with several grape leaves. Place garlic in the bottom of the pot.
4. Place leaves, smooth side down, on a flat surface. Spoon one T. mixture into the center of each leaf, fold in the sides of the leaf, and roll up from the large end to form a cigar shape. Place rolls in stacked rows in the pot (each row should be going the same direction), making sure that the rolls are close together in the pot so they do not come apart. Continue rolling until all leaves are stuffed.
5. Pour juice mixture over rolled grape leaves adding more water as needed to cover the rolls (1/8 inch liquid on top of leaves is ideal). Layer the top of the rolls with several flat grape leaves. Cover with a heat resistant plate. The plate weighs down the rolls to keep them in the juice and from coming apart.
6. Cook on medium-high heat until reaching a light boil. Turn heat down and simmer 25 to 30 minutes. Check to make sure the rice is done. Remove grape leaves from pot with tongs and serve.
Tip: Do not boil hard or overcook grape leaves because they will fall apart.

 

 

 

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