Recipe: Cucumber Raita
Makes: about 1-1/2 cups, 4-6 servings
From: Susan Powell-Lithia Park Café

( A good condiment with spicy dishes )

Recipe: Arugula and Walnut Pesto
From: Mercy on Food.com
Makes: enough for 1 to 1-1/2 lb. pasta, 4-8 servings

( How to mellow out your arugula )

Recipe: Meat Fondue
From: put together from various online sites
Serves: 4

( Broth-based fondue, not oil-based )

Recipe: Peanut Sauce
From: a Celandine creation
Makes: enough for 3-4 people eating saté

( Make it a bit ahead of time, best at room temp )

Recipe: Onion Gravy
From: Gourmet, March 2005, with variations
Makes: about 2 c.

( Flavorful gravy )

Recipe: London Broil Marinade
From: my great-uncle
Makes: enough to marinate 2 lb. beef, multiplies easily

( This was my parents' secret recipe for guest dinners for years )

Recipe: Basil Pesto
From: Cel's sister
Makes: about 1 c.

( You do need a food processor for this one )

Okay, so a friend of mine visited recently, and she made this sauce.
We had it with whole wheat spaghetti and it was soooo yummy, so I figured I'd share. :)

( Yummy sauce recipe )

Recipe: Roasted Tomatillo Salsa
From: Rick Bayless, Mexican Everyday
Makes: 1-1/2 c.

( A delicious and fairly mellow green salsa )