Greek Style Shish Kabobs

Pork Meat cut into chunks (We used sirloin end chops and Lesa just cut around the bones)

Marinade:
Olive Oil
Lemon Juice
Oregano (Heavy)
Rosemary (med)
Mint (light)
Salt
Pepper
Garlic

Red Peppers, cut into chunks
Sweet Onion, cut into chunks

Sorry no measurements...I just whisked the oil and lemon juice together and added the spices as I went. Marinade meat for a couple of hours, this will make the pork meat tender and flavorful (left it marinading while we were at church). Soak your skewers in water before you start threading the meat and veggies. Grill and squeeze additional lemon juice over cooked kabobs if you like. DELICIOUS!! We also grilled sliced zucchini with this and did a veggie rice stir-fry. Great Sunday dinner ;)

Ling ling Potstickers

This are soooo good! Great for any party or just for lunch. The best method to cook them is to just follow the directions on the bag. They come out juicy, tender and with just enough crispiness, mmmmm mmmm and the dipping sauce....heaven!!!

Greek Dolmades, Stuffed Grape Leaves

5 lb. Hamburger
2 ½ c. chopped Onion
3 c. raw rice
1 ½ Tb. Salt
1 ¼ tsp Pepper
2 ½ tsp Garlic
2 ½ tsp. crushed Mint
¼ c. Parsley
2 Tb. Allspice
2 Tb. Paprika
2 lg jars Grape Leaves
Broth:
7 c. Water
4 lg Beef bouillon cubes
1 ½ c. Olive Oil
1 ½ c. Lemon Juice
16 oz Tomato Juice

Mix raw hamburger with all ingredients. De-stem leaves and roll mixture into the leaves like tiny burritos, tucking in sides. Layer Dolmades in a lg pot. Boil water and bouillon to dissolve, add rest of ingredients for broth stir. Pour over dolmades. Place a dish on top of dolmades and weigh it down so all the dolmades are under the broth. Let simmer about 1 ½ hours, until liquid is all soaked up and hamburger is cooked.

This recipe is from Aunt Linda and is one of my favorites!! In fact I request them every time we visit her. Aunt Linda has introduced me to many new foods over the years and I a credit her for my not being afraid of trying new recipes. Dolmades is one of those that took some getting used to. I can remember turning up my nose at these when I was a teenager, but now I actually crave them. They are similar to making tamales, it's quite the process but well worth it!!! Give them a try. I especially love the really wet and juicy ones at the bottom of the pot.