----------------------------STUFFED GRAPE LEAVES----------------------------
     32 lg Bottled grape leaves

    2/3 c  Cooked, chopped spinach

    2/3 c  Red bell peppers, roasted &

           -- diced
    2/3 c  Zucchini, grilled & diced

    2/3 c  Yellow squash. grilled &

           -- diced
      3 tb Cilantro, chopped

      2 tb Lime juice

           Salt
           Hungarian paprika
           Olive oil spray
---------------------------------LIMA BEANS---------------------------------
  1 1/2 c  Lima beans, soaked

      8 c  Water

      1 ea Bay leaf

      2 tb Extra-virgin olive oil

    1/2 tb Mustard seeds

      2 ea Jalapeno peppers, seeded &

           -- slivered
      1 ea Red bell pepper, chopped

      1 c  Tomato, chopped

           Salt & pepper
      3 tb Parsley, chopped

      3 tb Mint, chopped

  soak grape leaves in cool water for 10 minutes.  Rinse, dry on paper towels
  & cut away tough stems.
  Combine vegetables & cilantro in a bowl.  Add half of the lime juice &
  season with salt & paprika.  Place 1 tb of mixture on each leaf, 3/4" from
  stem end.  Fold stem end over the filling & roll into a firm packet.
  Soak 4 or 5 long wooden skewers in water for 10 minutes.  Thread stuffed
  leaves onto skewers, about 1" apart.  If not using for a day, refrigerate.
  Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil.
  Reduce heat & simmer until almost tender, 1 1/2 hours.  Remove any skins
  that may float to the top & drain.
  15 minutes before serving, heat a grill or broiler.  Spray grape leaves

  with olive oil & grill 5 minutes a side.
  Heat remaining oil in a skillet.  Add mustard seeds & cover till they pop.
  Add jalapeno & bell pepper & stir-fry for 2 minutes.  Add tomato, fry for 2
  minutes.  Stir in beans, salt, pepper & herbs. Spoon beans onto a warmed
  platter & top with grape leaves.  Sprinkle with remaining lime juice.
  Yamuna Devi, "Yamuna's Table"