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Title: Egyptian-Style Stuffed Grape Leaves
Yield: 1

Ingredients

      1    jar grape leaves
      1 sm onion
     90    percent-lean ground beef
      2    cloves garlic; (2 to 3)
    1/4 c  butter
    1/2 c  uncooked rice
      1    chicken broth

Instructions

Rinse drain and stem grape leaves (about 50). Prepare filling: In
bowl, combine ground beef, rice, minced onion, minced garlic and
butter (softened or cut into small pieces). Mix well. Cover bottom of
stockpot or soup kettle with layer of leaves, to prevent sticking or
burning. Fill grape leaves: Place each grape leaf smooth side down,
veins up. Place spoonful of filling near end of leaf where stem was.
Roll, folding in sides and ending with center point of leaf, forming
slender roll. Layer on top of flat grape leaves in pot, tucking loose
end under. Arrange 1 layer after another, then cover rolls with
chicken broth. Weight with plate. Bring to boil over medium heat.
Lower heat and simmer for about 11/2 hours. Taste to determine
doneness - rice should be tender. Makes about 50.

- From Anna Rizkallah

Per serving: 462 Calories (kcal); 46g Total Fat; (88% calories from fat);
2g Protein; 12g Carbohydrate; 124mg Cholesterol; 573mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 9 Fat;
0 Other Carbohydrates

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