By Despina Xynidis and Katherine Gaetanos (From Holy Trinity Greek Orthodox Church cookbook, A Taste of St. Augustine, Florida) 1 lb ground chuck 1 C. rice, uncooked 1 stick butter, melted Juice of one lemon 1 large onion, grated ½ C. parsley, chopped 2 T. fresh dill, chopped 1 14½ oz. can tomatoes, chopped or pureed Salt and pepper 1 lb. grape leaves Bring a pot of water to boil and add grape leaves. Allow to boil for 5 minutes. Drain and rinse well with cold water. Separate