Tuna Noodle Casserole

By Dorothea Malloy

1 TB olive oil
1/4 cup chopped onion
4 oz fresh mushrooms, sliced
1/2 cup frozen peas and carrots
7-9 oz egg noodles
2 TB butter
1/4 cup flour
1 cup unsalted chicken stock
1 cup whole milk
salt and pepper to taste
2 cans solid white tuna in water, drained
crushed cracker crumbs

1.  Heat olive oil in a skillet over medium heat.  Saute onions and mushrooms until lightly browned.  Add peas and carrots at end and saute until heated through.  Set aside.
2.  Cook noodles according to package directions.  Drain and set aside.
3.  Melt butter in a medium saucepan.  Add flour and stir to blend.  Cook until bubbly.  Whisk in stock and then milk and cook until thick.  Add salt and pepper to taste. 
4.  Mix vegetables, tuna, noodles, and sauce in a medium casserole dish and top with cracker crumbs.  Bake at 350 degrees for 20 minutes, or until bubbly and lightly browned on top.

Hummus

By Dorothea Malloy

1 15-16 ounce can chickpeas (garbanzo beans)
Juice of one large lemon
1 TB extra virgin olive oil
1 TB tahini
1 garlic clove

1/2 tsp ground cumin
salt to taste (opt.)

1.  Drain the chickpeas and rinse them.  Dump them in the food processor.
2.  Peel the garlic clove and add it to the food processor.
3.  Add lemon juice, olive oil, cumin, salt and tahini.  
4.  Turn on the food processor and let it run at least five minutes, stopping two or three times to scrape down the sides.  If it seems too dry, add a little water.
5.  When it's as smooth as you want it, stop the food processor and scrape the hummus out into a serving bowl.  Pour a little olive oil on top and sprinkle with paprika.  Serve with chips or Greek flatbread.