Ruth Haffly wrote to Dave Drum <=-

CONTINUED FROM PREVIOUS MESSAGE <<

the story with road noise. Music or talk radio works better.

I bet it's harder to follow the chin music (which can be a good thing) than the instrumental music.

Most talk radio hosts are pretty understandable. OTOH, some of the
callers are, shall we say, not so comprehensible, either in their
speech or ideas,

Like print newspapers the chatterbox radio hosts are peddling, mostly, controversy. Anything to stir up a good fight.

The only talk radio I ever lisdtened to (on purpose) w3as the "Weekend Edition's" intallemt of Click & Clack the Tappett Brothers on NPR But,
that was then and this is now. I'm no longer drivingg those old double clutching, E-faalt trailer trucks for a living. And Click has died.

Tried a new to us place after church today, Taza Grill. They RH>
advertise RH> themselves as "The Best Mediterranian Food in the RH>
Area!". RH> We DD> both had RH> the lamb platter, came with lots of

Mediterranean gives a wiiiiiiiiide range of cuisines - both European
and Africn from whiuch to choose. Besides my favourites (Greek and Italian) there is Spanish, French, Turkish, Israeli, Egyptian,
Morrocaan, etc. to pick from.

We've liked most all that we've tried; it's the Middle Eastern/Greece
area I refer to as Mediterranian. Spanish, Italian, French, etc I
classify as European.

Yet if you check your map/flobe all of those have coastline on the Med.
Even the African (Morroco, Tunisia, Egypt, etc.) countries.

I wish we has a decent Greek restaurant here. I get some Greek dishes
from

My favourite Greek soup:

We do talk a lot, don't we? 'nother Greek favourite:

Title: Byzantine Dolmathes (Stuffed Grape Leaves)
Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
Yield: 60 Servings

We've tried, and liked them. They're available as a side at our
favorite kebab place. As for talking too much...........just keeping
tabs on each other, making sure we're both still on the same side of
the dirt. (G)

My favourites come from the annual Eaaster doings at St.Anthony's Greek Orthodox church.

There are two versions in the St. Anthony'scookbook. This is the vegan appetiser version .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grape Leaves Dolmathes
Categories: Vegetables, Herbs, Rice
Yield: 5 dozen

60 Vine leaves; drained,
- rinsed
250 g rice (1 cup)
1 c Olive oil
2 md Onions; fine chopped
2 c Warm water (115ºF/46ºC)
Juice of 2 lemons
2 tb Dill; chopped
1/2 c Parsley; chopped
Salt & pepper

For this dolmades recipe, you can either use vine leaves
sold in jars or fresh (if you are lucky enough to find
them). If you use the ones in jar, rinse the vine
leaves, remove the stems and leave them in a colander to
drain. If using fresh vine leaves, wash them thoroughly,
remove the stems and blanch them in boiling hot water.
Remove the leaves with a slotted spoon and place them in
a colander to cool down completely.

Prepare the filling for the stuffed vine/grape leaves
(dolmades). Place the rice in a colander and rinse with
running water. Heat a large saucepan over medium heat,
add 1/3 of the olive oil and the chopped onions. Sauté
the onions, until translucent (but not coloured). Add
the rice and sauté for 1 more minute. Pour in 2 cups of
warm water and half lemon juice and simmer for about 7
minutes, until the rice absorbs all the water and is
parboiled. Season with salt and pepper, stir in the
herbs, remove from the stove and set aside to cool down
for a while. This will be the filling for the dolmades.

Layer the bottom of a large pot with some vine leaves
(use the ones that are little bit torn) and start
rolling the dolmadakia. (This is probably the most
difficult part of the traditional dolmades recipe).
Place one vine leaf (shiny side down) on a flat surface
and add 1 tsp of the filling at the bottom end (stem).
Be careful not to overfill the dolmades, as the rice
will expand during cooking. Fold the lower section of
the leaf over the filling towards the center; bring the
two sides in towards the center and roll them up
tightly. Place the stuffed vine leaves (fold side down)
on the bottom of the pot and top in snugly layers. Be
careful not to leave any gaps between the dolmades to
prevent them from cracking open when cooking.

Drizzle the stuffed vine leaves (dolmathes) with the
rest of the olive oil and lemon juice and season with
salt and pepper. Place an inverted plate on top to hold
them down when cooking and pour in enough water just to
cover them. Place the lid on and simmer the dolmades for
about 30-40 minutes, until the water has been absorbed
and the dolmades remain only with the oil.

Remove the pot from the heat, remove the lid and plate
and let the dolmades cool for at least 30 minutes.

Serve this delicious Greek appetizer cold or at room
temperature with a squeeze of a lemon. Give this
traditional dolmades recipe a try and enjoy your own
fresh homemade stuffed grape leaves (dolmades)!

Author: Eli K. Giannopoulos

RECIPE FROM: https://www.stanthony.il.goarch.org/

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