INGREDIENTS

INSTRUCTIONS

Date:    Thu, 20 Jun 1996 12:16:43 -0500
From:    "the letter &quot;C&quot; is not nesessary" <DDAWSON@HOP.QGRAPH.COM>
Since I started all of this "secret" recipe talk, I thought I'd share a few
family favorites that have been passed down to me over the years.  This
first one has a special meaning to me since my Grama (Grandma) taught me
how to make it right around the time she became unable to cook for herself
~- over 10 years ago. She just turned 95 and I still enjoy visiting with
her and talking about the good ol' days.
Many of you will probably not know what is, so I'll begin by trying to
describe Lefsa (sometimes spelled Lefse).  Lefsa is a norwegian flat
"bread" made from potatoes. It lookes kind-of like a tortilla, but it is
much softer. Like lots of things, it tastes best right off the lefsa
griddle, when it's still warm. True norwegians roll lutefisk (sp?) in
lefsa, but that's not something to try right off the bat. ;) I like it with
butter spred on it and rolled up. Also sprinkled with sugar is good. At the
big Thanksgiving turey dinner, rolling up turkey and stuffing tastes great.
You can use your imagine and roll up just about anything in it. I'm craving
it big time right now, so I'd better quit rambling and tell you the recipe.
Bring potatoes to a boil and then simmer for 20 minutes or until they are
done.  Drain off water.  Mash potatoes, butter and half&half until smooth
and creamy. Chill in fridge until completely cooled (i.e. overnight).
Once it's cool, add the flour, working it in gradually.  Knead well.
Pull off small pieces of dough and roll it out like you would for piecrust,
as thin as possible (1/8 inch), in any size desired. (Ours are usually 6-8
inches)  I use a rolling pin covered in a pastry sleeve and roll it out on
a lightly floured pastry cloth. Try to use as little additional flour in
rolling to assure tenderness.  I still have trouble with it sticking to the
pastry cloth, but I think experience is the only thing that will perfect
this process.
Using a lefsa spatula (It's sort-of similar to a paint stirring stick
except thinner and narrower. The end is beveled so you can easily slide it
under the rolled out dough. Pick it up and transfer it to a lefsa griddle
which should be very hot before you put it on. (You can use a pancake
griddle, too, but just make sure it's pretty hot. (Sorry, don't know the
temp).  In a minute or so you'll notice the lefsa start to bubble up as it
browns on the griddle. Once you notice this, turn it with the lefsa
spatula.  Remove it from the griddle when the second side is done. (a
minute or so)
Bake on a pancake griddle, turning frequently to prevent burning. Use
moderate heat.  There is a handy lefse turner that is a small 1/4 inch x
1/2 inch stick that has all the edges roundly sanded. Nothing works as well
for turning.
Cool and store in an airtight container.  (ha ha ha, storing is not an
issue. They are always gone before the griddle is cool)
Serving suggestions: The favorite in our family is simply butter and sugar
while still warm, and roll up and eat. Jams, jellies, etc are all
appropriate. The potato flavor is so good, we keep the dressing simple so
we just taste the lefse itself.
*Riced potatoes are thoroughly cooked, cooled, and put through a "ricer".
This leaves the potatoes light and very mixable.  Russet or baking potatoes
should be used. Red potatoes are too moist and the lefse will stick and
make you crazy. OOF DAH! **Mom said she and Dad always use graham flour now
because it is "softer". I prefer the white lefse and am going to try using
pastry flour. It is supposed to be "soft".
EAT-L DIGEST 19 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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