Hi Karen,

Sorry to hear about your aunt. Here's another recipe for stuffed grape leaves, which I've made many times. It originally came from a Lebanese friend.

Susan, Hawaii

Stuffed Grape Leaves (Lebanon)
Serves 8-12

1 pound ground lamb or beef
3/4 cup long-grain rice
2 8-ounce cans tomato sauce
1-1/4 cups water
1 tablespoon dried mint
1/2 teaspoon cinnamon
1 1-pound jar grape leaves in brine
1/4 cup lemon juice

Combine meat, rice, 1/2 cup tomato sauce, 1/4 cup water, mint, and cinnamon.

Rinse grape leaves and pat dry. Trim off any hard stems.

Lay a grape leaf, vein side up, with stem pointing towards you. Place 1 tablespoonful of filling in the center. Fold bottom of leaf over filling, fold in sides, and roll up.

Place any torn leaves on the bottom of a Dutch oven. Arrange stuffed leaves in layers in pan.

Add remaining tomato sauce and water. Weight down stuffed grape leaves with a heatproof plate. Cover pan. Bring to a boil, then simmer 45 minutes.

Add lemon juice. Cook 10 minutes longer.
Serve hot or cold.