Shallowford cookery

on center of leaf. (Small leaves require less). Then, one at a time fold over each of sides to enclose stuffing completely, starting again at stem end, roll grape leaf gently, but firmly, into compact cylinder. The surface of leaf will cling together sufficiently to hold leaf in shape. Stack leaves side by side in a pot. Arrange in rows, each row in opposite direction. Put a plate on top of leaves when finished rolling. Add.water to reach dish. Cover pan and bring to a boil, lower heat and cook 1% hour on medium low fire. Add lemon juice 15 minutes before done. Dolmathes - Grape Leaves Stuffed With Rice 50 vine leaves, fresh or 1 cup chopped mint canned 1 cup chopped 2 cups rice fennel (optional) 4 medium onions, chopped salt and pepper 1 cup Olive oil or to taste wesson oil 2 lemons 1 cup chopped parsley Fry the chopped onions in oil until golden brown. Add the washed rice and other ingredients. Cook for a few minutes. Rinse and drain leaves. Fill each leaf making sure that the shiny side of leaves remain on outside. A teaspoon of the fillings is sufficient and do not roll too tightly so as to allow room for the rice to expand. Fold over top and sides like an envelope.and roll up. Place a few leaves on bottom of pot. Arrange the rolls side by side and in layers, until all filling and leaves are used up. Cover with a heavy plate to keep them in place while cooking. Add three cups of water (or enough to come to top of plate) a little salt and lemon juice. Let simmer for 40-45 minutes or until rice is done. Serve cold. Fresh grape leaves should be gathered when they are young and tender. The wild grape variety is best. Wash the leaves thoroughly and remove the stems. Boil for a few minutes in salted water before using. 2h, Pastitsio (Baked Macaroni With Meat Sauce) 14 pound ground meat - 6 eggs lamb or beef or mixture 1% quarts of milk of both 1% cups grated 1% pounds long macaroni Parmesan cheese 2 small onions, % pound Feta chees finely chopped (optional) 1 small clove garlic salt and pepper crushed (optional) 1 stick margarine or butter Saute onions in 1 stick of butter or margarine. To this add meat, salt and pepper. Boil macaroni in salted water until tender. Rub a 10 x 12 x 1% inch pan with butter or margarine. A casserole may be used. Place a layer of macaroni on the bottom of the pan. Cover well. Add the sauted meat mixture over the macaroni. Spread well. Add another layer of macaroni over the meat mixture. Leaving at least 4 to % inches from top of pan. Beat eggs slightly. Add to the milk. Then add grated parmesan cheese and crumbled Feta cheese. Pour this over the top of the macaroni. Cover well. Bake about 1% hours in a 350 degree oven or until well set. Serve hot or cold. Cheese Triangles - Tiropetes 1 pound Filo 1 23-ounce can 1 pound butter parmesan cheese 1 pound feta cheese (grated) (crumb led) 4 or 5 eggs beaten 1 12 ounce package salt and pepper cottage cheese Beat eggs well. To this add the crumbled feta cheese, cottage cheese and parmesan cheese. Mix well. Add salt and pepper to taste. Melt butter in a sauce pan. Carefully remove one sheet of filo pastry, place on a flat surface and butter well. Do this using three sheets of filo, buttering each. Carefully cut filo pastry into six equal portions. Place one teaspoon of cheese mixture in the bottom of the strip and fold over into triangle shape. Continue folding, making sure with each fold that the bottom edge is parallel with the alternate side edge. Lightly butter finished triangle. Continue ‘in this manneruntil all the cheese and filo sheets are used. Bake triangles in a 425 degree oven for about 20 minutes or until golden brown. Allow to cool about 5 minutes before serving. Yield about 75 pieces. These may be put into the freezer. Meat Pies