Author: Carrie Hatler
Potato Skins from Grandma’s in Duluth
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
Beef Teriyaki from Tozai Restaurant at the Radisson Inn Plymouth
Burnt Butter Fettuccine from the King’s Inn in St. Louis Park
French Fried Onion Rings from the Ranch House in Richfield
