If using fresh grape leaves for rolling, dip in
nd pepper.
If using fresh grape leaves, soak in hot water
Fresh grape leaves must be washed and
emon, cool.
If using fresh grape leaves, blanch quickly in boiling
hour.
If using fresh grape leaves, soak in cold water
Boil grape leaves if from grape vines for 15 minutes.
Lay out grape leaves; stuff like a cabbage.
Place roll of mixture at bottom of leaf, fold in sides and roll.
Place rolled leaves, seam side down in large pot.
After all leaves are rolled, pile in pot. Place large dish over the top of the leaves.
Cover with water; bring to a boil.
Cover pot and simmer for 30 to 45 minutes.
Serve with lemon juice, pita bread and Slata.
Rinse grape leaves in cold water and
0 minutes. Drain. Soak in fresh cold water then drain again
0 minutes. Drain. Soak in fresh cold water then drain again
Line crock with fresh grape leaves, fresh dill and fresh garlic bulb about the size
Prick each cucumber with a fork and put them in clean, hot qt. jars.
Add 1 clove of fresh garlic and 1 sprig of fresh dill to each qt.
Combine the vinegar, water, and salt in a large pan and bring to a boil.
Pour boiling solution into jar to cover the cucumbers.
Seal tightly. Fresh grape leaves may be put over the cucumbers before sealing, if desired.
Blend meat, rice, onion, parsley, mint, egg, tomato sauce, broth, butter, salt and pepper together.
Mix well.
Fresh grape leaves should be put in hot water for about 5 minutes to make them pliable.
Canned leaves should be rinsed in water.
Rinse grapes and drain well.
Cut grapes into clusters of 3.
Set on paper towels and let dry completely.
Melt chocolate in the top of a double boiler over hot water. When completely melted, remove from heat.
Place cashews in a shallow bowl.
Holding the grape clusters by the stem, dip in the chocolate and allow excess to drain back into pan.
Roll grapes gently in the cashews.
Place grapes, stem side up, on waxed paper.
Refrigerate until firm.
Serve within 4 hours.
Garnish with grape leaves if desired.
Cook grape juice to a rolling boil.
Pour over sugar and stir until dissolved.
Ready for sterilized jars.
Puree the fruit & veggies in small batches in a food processor, adding white grape juice as necessary to keep blade from clogging. Do not puree completely; keep it somewhat chunky.
Transfer the mix to a bowl, add remaiing grape juice, lime juice, mint, salt& pepper, cover & chill 4 hours.
Ladle into chilled soup bowls or mugs, & garnish with mint sprigs.
arge Dutch oven with 10 grape leaves. Reserve 3-4 leaves
the grape leaves have already been blanched,
Separate the grape leaves, and rinse them under
For the grape and lychee salad, place the
elatin over 1/4 cup grape juice in a 1-quart