Stuffed Grapevine Leaves
Adapted from Betty Crocker’s International Cookbook recipe by the same name on page 165.
Place about 1 tablespoon of meat (lamb or beef) mixture on doubled leaves and wrap, place in skillet, seam side down.
Using my Kitchenaid Mixer,, i whip the eggs and add the organic lemon juice.
Pour the egg mixture over the stuffed grapevine leaves.
Here are the alternative meatballs only – better for people who have difficulty chewing.
Refuge Ministries tonite. My monthly trip to Mexico with meals for the fabulous youth and leaders at this wonderful christian ministry.
Tonight’s menu is simple:
Pizza – (8) lamb sausage, ground lamb, and a couple veggie pizzas. Toppings include mushrooms, jalapenos, eggplant, black olives, onions, cheddar, parmesan, and mozzarella cheeses, tomato-based sauce.
Apple Calvados cakes (8 count)
Applesauce (1 gallon)
Sliced cucumbers (12 cukes)
Here’s the pizza dough recipe i use. My favourite and i’ve tried a lot!
From Wall Street Journal a couple years back.
2 cups all purpose or bread flour
2 cups whole wheat flour
2 teaspoons honey
2 teaspoon sea or Real salt
2 tablespoons olive oil
1 tablespoon active dry yeast
1 1/3 cups warm water
- Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly). Add water and 2 tablespoons olive oil and continue to process until dough forms a ball. If dough is sticky, add more flour, 1 tablespoon at a time. If dough is too dry, add water 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes. I use my Kitchenaid Artisan mixer.
- Form dough into a smooth ball and place in a large bowl greased with olive oil ( spray the bowl with a Misto). Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour. Cut risen dough in half. Knead each half briefly and then shape into a ball. Place the two balls on a lightly floured surface and cover loosely with a clean towl or plastic wrap. Let rest 1 hour at room temperature or in the refrigerator up to 24 hours. If refrigerated, let dough come to room temperature before continuing.
- Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan. If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing. (i’ve never had to do that, sometimes it wants to fight, but aggressive rolling will tame it nicely and quickly).