Long Beach Grecian Festival by the Sea Cookbook

There are many (Mediterranean) lentil salads on the internet but giving it a specific name like "Athenian" differentiates it from the rest because of added ingredients such as feta or even Kalamata olives.  What I like about this recipe is the interesting flavoring, especially the onion with 4 cloves in it.   I used half a good-sized onion because I did not want to waste a whole onion and it was fine.   I made this twice, once with flat-leafed parsley and once with curly leafed and I prefer the flat-leafed parsley.   Curly was too strong and did not blend well with the other subtler flavors.   The recipe called for Demestica white wine so I went to a Greek wine store in Astoria, NY and the helpful salesperson told me that this brand of wine probably no longer exists and that the name was used as a generic term for a dry white wine, like calling all cartoons Mickey Mouse, was his analogy.   I used a dry (Greek) white wine and that seemed to work.   The ...

Mushroom-filled Phyllo Triangles   ( Bourekakia Me Manitaria )   Prep time: 1 hour Cooking time: 20 minutes Makes about 50 Ingredients: 1 lb fresh mushrooms , finely chopped 2 large leeks, white part only, finely chopped ¼ cup chives , finely chopped 3 tbs butter 1 tbs oil ½ cup sour cream 1 tbs fresh dill ½ tsp salt ¼ tsp pepper 1 lb phyllo dough Melted butter for phyllo dough Directions: Melt butter with oil in a large pan or pot. Sauté the mushrooms, leeks and chives over moderate heat until all the moisture has evaporated (10 -15 minutes), stirring frequently.   Set aside to cool.   Mix in sour cream, dill, salt and pepper.  Cut a 2-inch strip of phyllo dough and place a generous teaspoonful of the mixture onto one end of the strip. Fold one corner to make a triangle over the filling and continue folding the pastry as you would a flag, first up and then to the side until the entire strip is incorporated into the phyllo.   Brush b...