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Norwegian Potato Klub
November 16, 2008

Good basic recipe. As a full blooded Norwegian growing up in Norway I would suggest halving the all purpose flour and doing the rest of it with barley flour. You can also use oatmeal to make them heartier. It is important to squeeze as much water out at possible. Another suggestion would be to have rutabaga cut and sliced in the broth as well. Delicious!

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