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„ salt

HOW TO PREPARE

FRESH VINE LEAVES using a sharp knife, remove the stems from the vine leaves. Blanch the leaves in a large pan of boiling salted water until the leaves just begin to change color. this should take no longer than one or two minutes. Immerse in cold water. open the vine leaves, rib side up. Place a heaping tablespoon of the stuffing on each leaf. Positioning the stuffing in the middle of the leaf rather than at the base or stem helps.

First fold over the two outer edges to prevent the stuffing from falling out. then roll up the vine leaf from the stem end to form a neat envelope or packet.

COOKING DIRECTIONS

Preheat oven to 325 degrees after cooking the rice, combine it with the onion, pine nuts, raisins, parsley, chopped mint, and pepper. add salt if desired. using the previous stuffing instructions, take care not to overfill or roll the vine leaves too tightly. Repeat making about 40 packets.

Lay the stuffed vine leaves, seam side down, in a 9-by-13-inch glass baking pan. Pack snugly but not tightly. Pour stock over dolmades. Place mint sprigs and lemon wedges or lemony herbs on top.

Bake for 40 to 50 minutes. I prefer to cover my dish for half that time to prevent excessive drying.

When finished, drizzle with olive oil if desired. serve warm or cold with fresh lemon wedges or pesto.

Virginia McCown is a master gardener and master food volunteer living in Central Virginia along with an assorted number of creatures both great and small.