Contributed by Bette Gardner

8 oz broad noodles, boiled in salted water until just tender
2 Tbl unsalted butter

1 lb cottage cheese
1 to 2 eggs
8 oz sour cream
1 Tbl honey or sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup raisins
1 tsp salt
dash pepper

Cook noodles in boiling salted water until just tender, then drain well and toss with the butter.

Mix everything else in a large bowl, then stir in noodles.

Transfer to a buttered 10” square baking dish. Bake 375 until firm and lightly browned on top, about 45 to 60 min.

Serves 6 generously.

(More fussy, but nice, to make as individual servings in a cupcake pan: use thin noodles, generously butter the pan, cover loosely with parchment paper and bake at 350 20-25 min and then uncover and bake another 5-10 min)

From “The Silver Palate” Cookbook
Contributed by Joyce and Jay Maskell

4 cups (about 2 ½ cans) garbanzo beans (chick-peas), drained
½ cup tahini (sesame paste)
1/3 cup warm water
1/3 cup best quality olive oil
Juice of 2 or 3 lemons
4 or more garlic cloves
1 ½ tsp salt
2 tsp ground cumin seed
Freshly ground black pepper, to taste

Combine chick-peas, tahini, warm water, olive oil and juice of 1 lemon in the bowl of a food processor fitted with a steel blade.  Process until smooth and creamy, pausing once or twice to scrape down sides of the bowl with a spatula.

Add garlic, salt, cumin and pepper to taste, and process to blend.  Taste and correct seasoning if necessary.  Add more lemon juice to taste.  Scrape into a storage container, cover, and refrigerate until ready to use.

Makes 1 quart.