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Norwegian Potato Klub

Reviewed: Feb. 4, 2012
I always make mine with salt pork in the middle- I've tried bacon but it just is not the same. We also make cream gravy off the salt pork drippings- and I make plenty so we can use it on the fried Klubs in the morning. I like the idea of using a 'broth' to boil them in and the use of barley flour- I've never done this but will try that the next time I make this. I've found that this really is an acquired taste and those that have not grown up eating don't always appreciate the taste/texture of Klub.
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Overnight Caramel Pecan Rolls

Reviewed: Nov. 19, 2011
Very good..
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Old-Fashioned Chicken and Noodles

Reviewed: Dec. 8, 2007
This is wonderful comfort food. The only change I made was adding garlic to the broth.
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2 users found this review helpful

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