Dolmas

   1      pound         Ground Lamb
   2      cups          Onion, Minced in Processor --

     1/3  cup           Olive Oil
     1/2  cup           Long Grain Rice -- Uncooked
   2      tablespoons   Fresh Parsley -- Finely chopped
   2      tablespoons   Fresh Dill -- Chopped
   2      tablespoons   Fresh Mint -- Finely chopped
     1/4  cup           Pine nuts -- Roasted
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
   4      cups          low sodium chicken broth
   8      ounces        Grape Leaves
   1      each          Lemon

In food processor fitted with metal blade, chop onion then herbs.  Saute onion in olive oil until translucent.  Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for 2 - 4 minutes.  Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on bottom of skillet.  Place dolmas in 2 layers in pan.  Squeeze lemon over.  Cover with layer of leaves (if you have enough).  Cover with chicken stock. Weigh down with heatproof plate and cover.  Simmer about 1-1/2 hours. Best served at room temp.

Dried Tomato Torta

   1      cup           cream cheese -- at room temperature
   1      cup           unsalted butter -- at room temperature
   1      cup           parmesan cheese -- freshly grated
     1/2  cup           sun-dried tomatoes, oil-packed -- drained (reserve oil
   2      tablespoons   oil -- from dried tomatoes
   2      cups          fresh basil leaves -- lightly packed

With an electric mixer or food processor, beat cream cheese, butter and
parmesan cheese until very smoothly blended.  Cut 4 tomatoes into thin
strips; set aside.  Whirl remaining tomatoes, oil and about 1/2 cup of the cheese mixture until tomatoes are very smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend.  Cover bowl and chill for about 20 minutes, or until firm enough to shape.

Mound cheese on a platter.  If made ahead, cover with and inverted bowl
(don't let it touch the cheese) and chill up to 3 days; serve at room
temperature.  Arrange reserved tomato strips and basil leaves around
torta. Sunset suggests spreading cheese on toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip. Makes 8 to 10 appetizer servings.