1 lb. jar grapevine leaves
1 lb. ground beef or lamb
1/3 c. long grain rice
1 med. dry onion, chopped
2 tbsp. fresh parsley, chopped
1 tsp. Greek seasoning
1 tsp. salt
2 (14 1/2 oz.) cans chicken broth
Pepper to taste

Rinse grapevine leaves. Cover with water and bring to a boil. Drain and rinse again.

In medium skillet, brown meat. Add onions and parsley and cook until onions are tender. Stir in seasonings, rice and 1/3 cup chicken broth. Cook for 5 minutes. Set remaining chicken broth aside.

Place a heaping teaspoon of mixture at stem end of grapevine leaves, vein side up. Fold sides in and roll tightly toward point into oblong shape.

In a saucepan, arrange dolmades (seam side down) close together in layers. Place an oven-proof plate over dolmades to prevent leaves from opening. Pour remaining chicken broth over dolmades. Cover and cook over medium-low heat for 1 hour until leaves are tender. Drain broth into separate bowl before removing plate. Serves 8.

THICK AVGOLEMONO SAUCE (EGG-LEMON) :

2 eggs
Juice of 2 fresh lemons
3 tbsp. butter
3 tbsp. flour or cornstarch

In blender, blend together eggs, flour or cornstarch, lemon juice and broth from dolmades. In deep saucepan, melt butter over medium-low heat. Slowly add the egg-lemon mixture, stirring continuously with wooden spoon until sauce thickens. Arrange dolmades on a platter and pour sauce over them.

NOTE: Cabbage leaves can be substituted for grapevine leaves.