Katina's Dolmas

The next recipe comes from Katina Xeros, the wife of the Richardson Symphony conductor. She taught me to make these wonderful dolmas for a Greek Dinner Party I gave to benefit the Dallas Metropolitan Ballet Co.

Katina's Dolmas

1 pint jar grapevine leaves

1 medium onion, grated

1/4 lb. good margarine

1 1/2 lb. lean ground beef

1/2 cup long grain rice

1 1/2 tsp. salt

Pepper to taste

1 Tbsp. tomato paste *

2 Tbsp. each chopped mint and parsley

Juice of 1 lemon

Rinse grapevine leaves in running cold water once or twice, depending on how salty you want your dolmas to be. Let rinsed leaves stand in warm water as you prepare meat mixture. Saute' onion in 1/4 stick of oleo until golden; add tomato paste. Add this mixture to ground beef and remaining ingredients except butter and lemon juice. This mixture needs to be soft so dig in with your hands adding 3 or 4 Tbsp. of water to soften. Place 1 tsp. of meat mixture in the center of one grapevine leaf (on veined side). Turn over piece of leaf nearest you, then sides and roll up into narrow roll. Arrange dolmas, in a deep sauce pan which you will have lined with several leaves. (Use the ones which are torn and unsuitable for the rolls). Place the dolmas in layers with the seamed side down. Cover with a few more leaves. Add remaining margarine, 2 cups water, and lemon juice. Cover and cook slowly for one to one and one half hours. Serve plain or with sour cream or Avgolemono Sauce.

*If you don't have fresh mint, use 1 tsp. of the dried.