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Rolled Grapeleaves Recipe

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This recipe for Rolled Grapeleaves, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha McIff

Category:
Category:

Ingredients:  
Ingredients:  
1 jar grapeleaves
1 lb lean hamburger
1 cup rice uncooked
1 tsp cummun
1 tsp allspice
1 tsp salt
1/4 tsp cinnamon
1/4 cup lemon juice

Directions:
Directions:
Set grapeleaves and rice aside for now and mix all the other ingredients (easiest to mix with hands). Add rice. Open grapeleaves and drain. Carefully pull them all out of the jar, unfold and seperate. Cut off the stems and stack them. Place one grapeleaf shiny side out with the pointed end away from you. Add a heaping teaspoon of meat mixture on the bottom of the leaf closest to you. Make a 2-3 inch tootsie roll size across the bottom of the leaf. Make sure to leave about an inch on each side with no meat. Fold in each corner at the bottom and slowly roll them up to the top. Make them firm but not to tight. Stack in a 8x8 baking dish. Cover with 1/2 lemon juice, 1/2 water mixture until the top row is slightly immersed and cover with tinfoil. Preheat oven to 350 and bake for 1 hour or until rice is cooked (maybe another 20 minutes).

 

 

 

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