stuffed grape leaves (was Re: SC - rocotti and cottage chease leftovers?

[Peggy A. Stonnell]

On Tue, 18 May 1999, Oughton, Karin (GEIS, Tirlan) wrote:

> When you use the canned/packet preserved leaves, do you soak them first to
> get rid of the salt? The reason I'm asking is the one time I made dolmades
> we didn't soak the leaves ( if you should) and the whole dish was
> *incredibly* salty - almost to the point of inedibility.
> 
> k.

I take mine out of the jar, and rinse them very well in a collander.  Lots
of running water.  I don't soak them, I want the salt to run away.

Isobel fitz Gilbert

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