1 1/2 lb. ground beef, venison, lamb or veal
1/4 c. celery, minced
3/4 c. raw rice
2 eggs
1 sm. onion, grated
1/8 tsp. marjoram
1/8 tsp. thyme
Salt and pepper to taste
4 slices bacon, diced
Grape leaves, well washed
1 1/2 qts. tomatoes (about 6 cups)

Mix meat, celery, rice, eggs, onion and spices. Place 1 tablespoon of the mixture on each grape leaf. Roll up neatly. Saute bacon in bottom of large kettle until starting to crisp. Pour in 3 cups of the tomatoes and bring to a simmer. Carefully spoon stuffed grape leaves into hot mixture, and top with remaining 3 cups tomatoes. Cover and cook over moderate heat for 1 hour with an occasional bubble ballooning to the top. Serve hot. NOTE: You can season and spice up the tomatoes to your taste.