Stuffed Grape Leaves

This recipe came to me from several people in the family and friends.  A few years back Nicholas, you all into Greek Food.  Grape Leaves were one of his favorite foods.  I had eaten them several times through out my life.  Some  of the Stuffed Grape leaves came from Greek families, others from Syrian families.  Either way, they were always great!  A perfect "celebration" food.  I decided to give it a try.  So, I went on line, found several recipes.  I talked to one of my Co-workers Eric, who is a magnificent Cook.  I talked to Aunt Sally and Karen......... and Liz, Betsy's neighbor.  Everyone has their own spin on this..... I created this recipe based on what worked best for me.  Karen thinks that when I wrap my grape leaves, they are too too fat.  Baruni's in Baden prepares and serves hand made grape leaves, daily.  Theirs are fat too and mine taste every bit as good.  Mine are not quite so lemony though!  I think mine look just fine and taste perfect.  An American of German decent makes stuffed grape leaves.  That is something!!!!  When, I make and serve them, there are never any left.  Betsy's friend Liz, wouldn't be caught dead using jarred grape leaves...........  but it all works for me!

2 16 ounce Jars of Grape Leaves
3 Pounds Lean Ground Beef (Sirloin is preferred)
1 large onion chopped finely
1 cup white par boiled rice
1 small can of tomato paste
1 tablespoon chopped garlic
2 tablespoons fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh dill
1 teaspoon allspice
2 tablespoons butter
1 lemon
2 lbs chicken wings
2  boxes of chicken stock
salt and pepper

Yields 6 dozen or So

In a large bowl, combine ground beef, onion, par boiled rice, tomato paste, garlic, parsley, mint, dill and all spice  Mix well.

Carefully remove the grape leaves from the jar  They will be packed in a bundle. Place 1 ounce of the ground beef mixture into a grape leaf and wrap and fold the ends like an envelope.  Continue until all of the meat mixture is gone.  You will most likely still have some grape leaves left. 

In large soup pot, place the 2 lbs of chicken wings on the bottom of the pot.  Place 1/2 of the left over grape leaves over the chicken wings.  Place the stuffed grape leaves, tightly in rows up to about 3/4 or more to the top of the pot.  Place the rest of the left over unwrapped grape leaves on the top of the stuffed grape leaves. Cover with the 2 boxes of chicken stop.  Juice the lemon on top of the mixture.  Place the butter on top in the middle.  If the grapes leaves are not completely covered, add water until, all the grape leaves are covered. Place a heavy plate or pan on top of the grape leaves to keep them from floating. Cover with a lid and simmer a minimum of 3 hours.    The longer you simmer, the more tender the grape leaves become!.............. 

I do agree with Liz....... homegrown grape leaves are more tender, if you can get them.  Maybe, I'll start to grow grape leaves.

Cool, freeze, reheat, whatever.  Just Fabulous!