16 oz Jar grape leaves
2 c Chicken broth *
1 Lemon; juice only
1 Egg-Lemon Sauce **
=== Filling ==
1 c Long-grain rice; raw
1/2 c Olive oil
1 c Chopped yellow onions
1/4 c Choppd fresh Italian parsley
1 tb Dried dillweed
1 Lemon; juice only
1 lb Ground lean lamb
1 ts Allspice
2 Garlic cloves; crushed
Salt; to taste
Freshly ground black -
Pepper; to taste
* Either fresh or canned
** Note: See the "Egg-Lemon Sauce" recipe which is included in this
collection.
Directions: See Pt. 2
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith.
From the 03-04-1992 issue - The Springfield Union-News.
Formatted for MasterCook II by: Joe Comiskey {*Prodigy Service ID #
JPMD44A} on 07/12/1994.
Re-formatted to Meal Master by: Nancy Filbert (*Prodigy ID#
LRCE87A)
Oct. 1995.
