The Red Hot Chili Paper

Send us some "foodback"

Spinach Balls
Pickled Mushrooms
Marinated Wings
Beggar's Purses
Pesto Palmiers
Vine Leaves
Honey Garlic Wings
Fette Di Melanzane
Salmon Mousse
Beer Cheese
Shrimp Toast
California Cheese Dip
Cheese Log
Cheese Fondue
Chopped Liver
Pickled Herring
Tuna Gefilte Fish
Teriyaki Puffs
Veggie Bites
Garlic Balls
ChiliBeef WonTons
Chicken Fingers
Broccoli Bites
Sausage Balls
Pearl Balls
Spicy Chicken Bites
Mushroom Filos
Mushroom Nut Pate
Calamari Vinaigrette
Crab Dip
Leek Dip
Hot Bacon Swiss Dip
Salmon Roll
Sesame Pork
Middle Eastern Vine Leaves


      1 pound lean Ground Beef or lamb
      3/4 cup Rice
      1/2 cup Tomato Sauce
      1/4 cup chopped Parsley
      1/4 cup chopped Onion
      1/4 cup chopped Mint Leaves
      Salt and Pepper to taste

      1 jar Vine Leaves
      1-1/2 cups Water
      1 Chicken Bouillon Cube
      1 teaspoon Tomato Paste
      1 clove Garlic, minced
      1 Lemon, juiced



    Combine meat, rice, tomato sauce, parsley, onion, mint, salt and pepper together in a  bowl.
    Taking a small amount of the mixture fill and roll each vine leaf and place in large  saucepan.
    Mix together the water, bouillon cube, tomato paste and pour over the vine leaves.
    Bring to a boil and let cook for 1 hour.
    5 minutes before serving add the garlic and the lemon juice.
    Simmer for 5 minutes and remove from heat

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the