1 c. plus 2 tbsp. raw grain rice
1 lb. lean ground beef
1 lb. lean ground lamb
2 lg. onions, grated or finely minced
3-4 (8 oz.) cans tomato sauce (may need more)
Salt
Fresh ground pepper
1/2 tsp. lemon pepper
1 tsp. crushed Greek oregano
2 (8 oz.) jars grape leaves
4 lemons for juice
Olive oil

Mix meats, rice, onions, lemon pepper, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper with about 1 cup tomato sauce or more until mixture is semi-sticky. Drain and reserve juice from grape leaves. Carefully remove (shake out) leaves and put in bowl with cold water to separate and wash. Cut off stems and lay leaves on paper towels to drain. Lay leaf, vein side up, stem end near you.

Place 1-2 teaspoons mixture (according to leaf size) on leaf. Fold stem end over mixture, fold sides in, roll up. Spray 5-6 quart Dutch oven and put 3 tablespoons olive oil and 1/2 cup tomato sauce in pan. Lay leaves, seam side down, in single layer. Cover sparingly each layer with tomato sauce, lemon juice, salt, pepper and few dots olive oil. Gently pour down sides of pan cold water to just cover.

Place inverted dinner plate on top. Cover pan, bring to boil, turn medium low. Cook 45 minutes. Test to see if rice is done. May add more water. Let rest 1/2 hour before serving. Remove carefully with tongs. If any leaves are left over, put back in juice, seal and refrigerate. Serves 8.