GREEK DOLMADES - Serves 6 ~ Can be stuffed, covered & refrigerated up to 24 hours before cooking.

1 jar (16 ounces) grape vine leaves (look in ethnic section of supermarket) or
try where the pickles are.
4 medium onions, finely chopped
1 teasp. salt
1/4 cup olive oil

2 pounds ground lamb (or beef)
2/3 cup UNcooked regular long-grain rice
1/2 teasp. salt & 1/4 teasp. black ground pepper
1 teasp. snipped mint leaves

3 cups water

6 eggs & 1/3 cup fresh lemon juice

Wash and drain grape vine leaves. Lay flat in a single layer. Cook & stir onion & 1 teasp. salt in olive oil, until onion is tender, about 5 minutes.

Mix ground lamb/or beef, rice, 1/2 teasp. salt, pepper, mint leaves & half the cooked onions. Place a rounded measuring tablespoonful of meat mixture on to the center of each grape leaf. Fold each leaf tightly; place seam side down in a large skillet.

Add water & remaining cooked onions. Heat to boiling. Reduce heat, cover & simmer until tender; about 40 minutes.

Beat eggs until thick & lemon colored; about 5 minutes. Slowly beat in lemon juice. Gradually stir 1 cup hot broth from meat into egg mixture; pour over grape leaves. Simmer uncovered 10- 15 minutes.