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Grape Leaves Recipe

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This recipe for Grape Leaves, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lorraine Plantz - Teledyne Turbine Engines


1 lb. jar Orlando grape leaves (I buy at Sofo’s)
2 lbs. ground beef (not chuck)
2 c. raw rice, blanch for 5 minutes, drain in colander
1 - 14 oz. can stewed tomatoes
Salt, pepper, garlic powder
2-3 cans chicken broth
¼ c. lemon juice

Night before:
Rinse grape leaves, carefully trim stems with scissors, lie flat on wet paper towel.
Stack them flat, cover with damp towel, put in refrigerator.

Mix raw ground beef, blanched rice, seasonings, & stewed tomatoes in bowl.
Roll small amount of meat in leaves, carefully tucking in sides as you roll.
Stack rolled leaves in large pot.
Cover with a few dinner plates to weigh them down. (You don't want them floating up and unraveling.)
Add chicken broth and ¼ cup lemon juice.
Bring to a boil, then cover and simmer for 1 ½ hours.
These are always a big hit at parties and potlucks.




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