Author: Carrie Hatler
Italian Goulash from the Pickwick in Duluth
Swiss Pear Bread from the Lowell Inn in Stillwater
Baked Beans from Pearson’s Edina Restaurant in Minneapolis
Cocktail Sauce from Sweeney’s Saloon & Champagne Bar in Saint Paul
Walnut Dressing from Little Jack’s in Minneapolis
Boozy Truffles from Forepaugh’s Restaurant in Saint Paul
