Dolmades me Avgolemono (stuffed grape leaves)

This is one of my all time favorite recipes. I made them tonight and just got to thinking that more people should eat these. The recipe comes from "The Complete Book of Greek Cooking".

The grape leaves cook for 3 hours in a 350 degree oven so it can be made up the night before even.

Dolmades:

1 1/2lb ground beef or lamb
1 1/2 cups chopped onions
1 c. raw converted rice (I use minute rice)
salt and pepper to taste
1 tsp. of dill or 1/4 c. fresh dill
1/4 c. water
1- lb jar grape leaves (these can usually be found in the vegetable isle where the pickled items are in your local grocery store)
3 1/2 cups hot chicken stock

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Drain the brine from the jar of grape leaves. Use a 9" by 13" baking pan and line the bottom of the pan with about 4 to 6 of the grape leaves. The put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the grape leaf, then set in pan. Lay rolled grape leaves in bottom of the pan and when there's no more room left start one more layer on top. Leave about 4 to 6 grape leaves to lay on the very top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 3 hours.

When you start to smell this amazing dish you will understand why I think it's food for the Gods!

The sauce is a key ingredient to this yummy recipe. Avgolemono (meaning egg-lemon) is the favorite sauce of Greek cookery. It is used in soups and stews and over meats and vegetables.

Avgolemono Sauce:

3 eggs
1/2 tsp. salt (optional)
6 tbls. lemon juice
1 cup boiling chicken stock

In a sauce pan beat eggs until frothy. Gradually add lemon juice and hot chicken stock, stirring constantly. Simmer over low heat stirring constantly, until mixture has thickened. Do not allow to come to a boil. I've found that if you take a 1/4 cup of the hot liquid and add a tsp. of corn starch, mix until all the lumps are gone and pour slowly back into the cooking egg mixture it thickens much better and quicker.

Blender or Food Processor method:

Add eggs to food processor and blend on high for about 2 minutes until frothy. Add salt and lemon juice and blend 1 minute longer. With motor running slowly add the hot chicken stock. When all liquid is blended return to pot a simmer on med heat until thickened.

This is an easy recipe. Enjoy!