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<blockquote data-quote="sl1000794" data-source="post: 53644" data-attributes="member: 6974">My brother is coming over and we are going to watch both games so we can see what the SIOUX will be up against in Saturday night in the FINALS!!!&nbsp; We'll have a few snackies during the first game but not too much to spoil our appetite for dinner during the big game.Dinner will be an old favorite that my Norwegian Grandmother on my Dad's side used to make:&nbsp; klub.&nbsp; It's a potato, flour and liver dumpling cooked in a broth made with short ribs and salt pork.&nbsp; After the broth is cooked (2 to 3 hours) you remove the meat from the ribs and cut the salt pork into 1/2 inch cubes and then put a cube into the middle of each dumpling to flavor it.&nbsp; Absolutely to die for.&nbsp; What doesn't get eaten from the pot is cooled over night in a bowl and sliced and heated/browned/crisped the next morning in butter and is just as good as the original the night before.More than just &quot;stick to your ribs good&quot; food!&nbsp; I can't wait.Steve.</blockquote>

[QUOTE="sl1000794, post: 53644, member: 6974"] My brother is coming over and we are going to watch both games so we can see what the SIOUX will be up against in Saturday night in the FINALS!!! We'll have a few snackies during the first game but not too much to spoil our appetite for dinner during the big game. Dinner will be an old favorite that my Norwegian Grandmother on my Dad's side used to make: klub. It's a potato, flour and liver dumpling cooked in a broth made with short ribs and salt pork. After the broth is cooked (2 to 3 hours) you remove the meat from the ribs and cut the salt pork into 1/2 inch cubes and then put a cube into the middle of each dumpling to flavor it. Absolutely to die for. What doesn't get eaten from the pot is cooled over night in a bowl and sliced and heated/browned/crisped the next morning in butter and is just as good as the original the night before. More than just "stick to your ribs good" food! I can't wait. Steve. [/QUOTE]

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