Stuffed Grape Leaves

• 1 lb. fresh tender grape leaves
• 1 1/2 c. rice, uncooked
• 1 lb. coarsely ground lamb or beef
• 1 1/2 tsp. salt
• 2 tsp. mixed spice
• 1 tsp. black pepper
• 2 Tbsp. melted Crisco
• 2 medium tomatoes, sliced
• salt
• lemon juice

1. Remove stems from leaves.
2. Soften and blanch leaves by plunging them into boiling water, a few at a time, for a few minutes until they become limp.
3. Set aside.
4. Soak and wash rice in hot water.
5. Drain well.
6. Mix rice, meat, spices
7. and melted Crisco.
8. Place leaves, smooth side down, on a plate or chopping board.
9. Put about 1 teaspoon of rice mixture in the center near the stem edge.
10. Fold the stem end up over the filling, then fold both sides to the middle and roll up like a small cigar.
11. Don't roll too tightly, leave room for the rice to expand during cooking.
12. Continue until all the filling is used.

fresh tender grape leaves, rice, beef, salt, mixed spice, black pepper, crisco, tomatoes, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226941 (may not work)