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Dolmades (Stuffed Grape Leaves)

This document provides recipes for two dishes: Dolmades (Stuffed grape leaves) and a Holiday Cheeseball. The Dolmades recipe calls for grape leaves, rice, ground meat, onions, currants, allspice, mint, parsley, pine nuts, and lemon to make stuffed grape leaves. The ingredients are combined and stuffed into grape leaves, layered in a pot with lemon and water, and cooked for 45 minutes. The Holiday Cheeseball recipe is a savory cheeseball made with cream cheese, corned beef, green onions, and mayonnaise. The ingredients are mixed together, formed into a ball, wrapped and chilled before serving with crackers.

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39 views1 page

Dolmades (Stuffed Grape Leaves)

This document provides recipes for two dishes: Dolmades (Stuffed grape leaves) and a Holiday Cheeseball. The Dolmades recipe calls for grape leaves, rice, ground meat, onions, currants, allspice, mint, parsley, pine nuts, and lemon to make stuffed grape leaves. The ingredients are combined and stuffed into grape leaves, layered in a pot with lemon and water, and cooked for 45 minutes. The Holiday Cheeseball recipe is a savory cheeseball made with cream cheese, corned beef, green onions, and mayonnaise. The ingredients are mixed together, formed into a ball, wrapped and chilled before serving with crackers.

Uploaded by

rana1184
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Dolmades (Stuffed grape leaves) Submitted by Meridith Ellsworth Grape Leaves 4 large emons 1 cup Basmati rice 1/2

to 1 pound ground lamb or beef 1 large onion 1/2 cup currants 1 tablespoon ground allspice Big bunch fresh mint Big bunch flat-leaved parsley 1/2 cup pine nuts, toasted Salt & pepper 4-5 lettuce or cabbage leaves Prepare leaves - If you have or can find someone with a grape arbor. Pick and blanch for 2 minutes in acidulated water (water with 1/2 of a lemons juice). Drain. If using jarred leaves, rinse each one of the brine carefully and drain. Thinly slice 2 lemons; juice the other 2 and set aside. Cook rice to aldente (boil 5 minutes). Drain. Cook meat; drain off fat Finely chop onions, mint and parsley. In a large bowl combine rice, meat onions, allspice, currants, mint, parsley, salt and pepper. Taste the mixture for seasonings (it should be heavily seasoned since they will cook for some time) In the bottom of a large pot layer lettuce or cabbage. Set up a large board or open surface for stuffing. To stuff - spread one leaf, shiny side down and top with 1 teaspoon of stuffing. Fold sides and roll into a cigar shape. Lay each dolma (stuffed leaf) in a concentric circle on leaves. When a layer is finished, place a few slices of lemon on top and continue layering. Pour lemon juice and water in the pot to just cover the dolmas. Weight them with a heavy plate and cover. Cook over very low heat about 45 minutes. Holiday Cheeseball Submitted by Liza James 2 8oz packages cream cheese 2 2oz packages of Budding corned beef 1 bunch of green onions 1/4 cup of mayo Soften the cream cheese to room temperature. Dice the corned beef into very small pieces, and thinly slice the green tops of the onions. Mix together the soft cream cheese, diced corned beef, sliced green onions and the mayo until well blended. Using your hands, form the mixture into a big ball, wrap in plastic wrap and chill for two hours or more. You can roll it in more thinly sliced green onions or chives if you like. Serve with Crackers

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