Arriving at Donatelli’s in White Bear Lake, patrons are greeted by 41 years of rich history. You can see it on the walls, decorated with images of the Pink Panther (or the Italian Panther as he is referred to at Donatelli’s), on the faces on the longtime staff and in the intimate booths—tucked snugly against the walls, dimmed lights hanging over them to create the mood. 

Most of us can't visit this legendary restaurant, but what we can do is duplicate their famous meat sauce in our own kitchen.

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan, saving 1/2 cup and transferring to a small bowl. 

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. 

Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. 

Add sugar, salt and pepper to taste and cool to room temperature before serving.

Source:  Food Network

Ingredients

  4 ounces cream cheese, softened
  1 whole fresh beet, cooked, peeled and mashed (about 1/2 cup)
  1/4 cup prepared horseradish
  2 tablespoons lemon juice
  1 tablespoon white vinegar
  1-1/2 teaspoons sugar
  Dash cayenne pepper
  8 hard rolls, split and toasted
  8 teaspoons butter, softened
  1 pound thinly sliced deli roast beef
  8 lettuce leaves
  8 slices tomato
  8 slices onion

Directions

  In a small bowl, beat cream cheese and beet until blended. Beat in
  the horseradish, lemon juice, vinegar, sugar and cayenne.
  Spread rolls with butter and beet spread. Layer with beef, lettuce,
  tomato and onion.

Yield: 8 servings.

Nutrition Facts: 1 sandwich equals 356 calories

Source:  Tate of Home

** Hot Peach and Ginger Grilling Sauce **

From time to time, I'll be posting recipes from the greatest recipe site ever, now unfortunately, defunct - Gail's Recipe Swap.

I don't recall who originally posted this at Gail's, but it's a keeper recommended by many of the old timers over the years. :) My favorite for grilling all year long, this marinade is a definite winner! ~ jan

1-2 batches marinade
time to make 5 min 5 min prep

1 cup peach jam
1/4 cup soy sauce
1/4 cup dry wine
1/4 cup green onions, minced
10 garlic cloves, minced
4 tablespoons fresh ginger, minced
1/4 tablespoon lemon juice
2 teaspoons Tabasco sauce

1. Mince the green onions, garlic, and ginger - this takes me about 5 minutes, but "your mileage may vary".

2. In a medium bowl, combine all ingredients and mix well.

3. Refrigerate until ready to use.

4. Use as a baste for pork or chicken.

5. This marinade is a definite winner!

6. I originally picked up the recipe at Gail's Recipe Swap, where everybody was raving about it. It's extremely versatile - some folks used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them!

7. Note: you can also substitute ingredients, such as apricot for the peach; I've also added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time.