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Makes 80 INGREDIENTS:
•1 cup oil
•6 cups onion, chopped
•2 cups rice
•1/2 cup parsley, chopped
•1 cup water
•1 cup tomato sauce
•1 cup lemon juice
•1 tablespoon salt
•1/2 teaspoon black pepper
•Dash cayenne
•1 tablespoon dill
•1 quart grape leaves (80-100)
•1/2 teaspoon allspice, optional
•1 cup lemon juice

PREPARATION:
•In a 4-quart stainless steel roasting pan, saute onions in oil until clear. Stir often to prevent burning.
•Add all ingredients except parsley and bring to a boil. Stir, turn heat low and cook, covered, about 15 minutes. Add parsley and stir. Let cool.
•Rice mixture should be cooked the day before and allowed to cool
•Rinse grape leaves and squeeze out water. Remove stem from leaf.
•Lay each leaf flat dull side up. Place 1 teaspoon rice mixture on the leaf, fold sides over filling and roll leaf up.

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