The following recipe for Dolmathes will require the use of grape leaves. Here's some tips on how to use grape leaves in a
recipe:

After removing the grape leaves from the jar, unroll and separate them. Rinse with water to remove all traces of brine.
Use only the smaller, more tender leaves, leaving the larger leaves for lining the bottom of the casserole.
Drop the leaves into a kettle filled with boiling water and boil gently for approximately 2 minutes. If using fresh grape
leaves, they also must be boiled for a couple of minutes.
Remove from boiling water gently to avoid tearing. Drain and remove stems
Place grape leave with shiny side down. Place a teaspoonful of filling about 1 inch from stem end of leaf. Fold up once,
then fold sides toward center continue rolling to end.
Roll will be about 1 ½ inches to 2 inches long, depending on size of leaf. Place the stuffed leaves snuggly together in a
pan. When bottom layer is completed, start a second layer on top of the first. Place a heavy, heat-resistant plae on top of
dolmathes to prevent unrolling during cooking.

Dolmathes with Avgolemono Sauce
(Meat Stuffed Vine Leaves with Egg and Lemon Sauce)

1 jar grapevine leaves
1 lb. lean ground beef uncooked
½ c. uncooked rice
½ c. finely chopped parsley
1 lg. onion, finely chopped
1 tsp. black pepper
1 to 2 tsp salt (to taste)
White of 2 eggs

Sauce:

2 egg yolks
2 tsp. cornstarch
Juice of 1 lemon
2 beef bouillon cubes

Mix together all ingredients except for grape leaves. Prepare grape leaves as mentioned above. Roll grape leaves as
mentioned in same section and layer rolls in saucepan or electric frying pan. Be sure they are snug together in the pan.
Prepare a liquid to place over grape leaves as they cook: juice of 1 lemon, 2 beef bouillon cubes, dissolved in 1 cup hot
water.
Place a heat resistant plate over the grape leaves to hold them down as they cook. Pour enough boiling water to cover
the plate on the grape leaves. Cover the pan and bring to a boil. Reduce heat to a simmer and allow them to cook slowly
for 45 minutes. Remove from heat. Hold a plate tightly against the leaves and pour excess liquid into a saucepan.
Dissolve 2 teaspoons cornstarch in ¼ cup cold water, and add to liquid in saucepan. Whisk and bring to a boil. Beat the
egg yolks, stirring constantly; add the thickened liquid very gradually to the yolks. Stir well.
To serve, place the stuffed grape leaves on a platter and spoon the sauce over them. These may be frozen and reheated.