Stuffed Vine Leaves
|Canned vine leaves||15 Ounce (1 Can)|
|Minced steak||1 Pound|
|Chopped parsley||2 Tablespoon|
|Canned mushroom soup||15 1⁄2 Ounce (1 Can)|
Rinse and drain the vine leaves
Combine the meat, rice, parsley, chopped onions, salt and pepper.
Place a little in the centre of each leaf and fold into a neat parcel.
If the leaves are small, put 2 together.
Arrange in casserole, pour over the mushroom soup.
Bake, covered, in moderately slow oven,
Mark 3, 325°F., 1 1/2 to 2 hours.
Add a little water or stock to casserole, if necessary, during cooking.