Trip to Spokane area

Swedish Food KLUB

It was July Fourth Weekend traveling to and from a fantastic visit to some special family in Idaho. I flew in and out of Spokane Washington. The views flying in were so extraordinary that when I got to travel by car I was even more surprised by the great views however things are always better when sharing with someone special. The time spent went by so fast that time was a blur.

When I went back to the airport in Spokane to return home. I went straight to passenger inspections. While taking off my shoes and putting things into plastic trays, I was asked if I had any liquids. I answered and immediately a worker asked me if I was Swedish. He approached me with a smile offering a few Swedish greetings. The experience caught me off guard as I hadn’t previously been noticed by my accent or voice before. I am Swedish and Norwegian born and raised in Minnesota but have worked all over the USA plus some stints in Europe and the Middle East so my accent hadn’t been an issue.

The activity at the airport was quite slow so there was time to exchange niceties. The gentleman was an average big Swede with a robust smile and voice. He asked me about a dish of food he hadn’t been able to get since his grandmother passed away sometime back. He asked about KLUB and I told him to give me his email address and I certainly would be able to get him a recipe.

My family hadn’t made Klub but I was sure my good friend DeLois Martinson from Alexandria, Minnesota would have a recipe available. She is from the Dahlgren family rich in Swedish traditions. Her family have been very active in historical Scandinavian events and community events.

I got home and sent an email to DeLois and as expected had a return recipe to me within hours. I appreciate her so much. She is a first cousin to my mother and was a dear friend to my mother through her years here on earth.

DeLois and Marvin Martinson had their 50^th anniversary in May this year celebrating in Kensington, Minnesota a famous little town known for the Kensington Runestone. The site was a very fitting place for the anniversary as this was the home town of DeLois just fifteen minutes southwest of Alexandria, Minnesota. The facility was filled to capacity with many friends from the area and also from other states including Spokane, Washington.

Delois and Marvin's sons put on a very attractive event. Ken the middle son from Nashville brought along some of his friends that cater for the stars to do the food which included Swedish main dishes as well as Swedish deserts. Swedish meatballs were the feature favorite with a massive display of gorgeous food second none. Calvin and Keith sons from the Alexandria area did their part also which included a 1957 two door hardtop Chevrolet put on display within the banquet room as the car was a replica of the car the honored couple took their first date in. Many special guests were introduced and participated as well as the Martinson Brothers singing group originally from Glenwood, Minnesota, including Marvin. Glenwood is their hometown just south of Alexandria on beautiful Lake Minnewaska. The couple that went on that double date was in attendance also.

Many churches in the area publish cookbooks and they are the source for many of us that relish the old dishes and make occasionally for special gatherings

The recipe for KLUB is from the Covenant Church recipe book. The Covenant church is in the City of Kensington, Minnesota.

I found the following recipe in the Kensington Covenant Church cookbook

2000 edition, which Nancy (Skoglund) Johnsrud had submitted as her father's recipe:

KLUB FOR GRANDPA LUTHER

5 lbs. potatoes (russet are best)
1 cup oatmeal
1 tsp. salt
4 cups flour
1 lb. salt pork or bacon, cut in cubes

Peel and grind or grate potatoes.

Combine grated potatoes, oatmeal, salt and flour.

Shape tennis size dumplings with several pieces of

salt pork in center of each.

TIP: Dip hands in flour before shaping balls. Place in salted, boiling

water. Cover and cook over medium heat for 1 1/2 to 2 hours. Serve

hot with melted butter and thick liquid from cooking. Makes 15 - 18.

Also good sliced and reheated with a little milk. Some like maple syrup over.

Blog written by Conrad Larson 7/8/09 for www.loveforbookwriting.com and www.myovercoat.com