INGREDIENTS

INSTRUCTIONS

This is NOT for everyone! However, for the brave, this recipe comes from a
great cookbook FARM RECIPES AND FOOD SECRETS FROM THE NORSKE NOOK, by Helen
Myhre w/Mona Vold.
The Norske Nook is a Midwestern institution. There are many, many
Scandinavians in this area, as there are where I live in Door County,
Wisconsin. This bread is served with Lutefisk - another acquired taste (or
at least some people get to where they can tolerate it, but not always...).
Peel the potatoes and boil them in salted water. Press through a ricer or
mash real fine with a wooden masher.
Combine the potatoes, flour, and melted butter, and mix, using your hands.
Divide into 11 to 14 balls and on a floured table roll out think with a
lefse rolling pin. roll it up on a lefse stick and carry it to the stove or
grill. Unroll and bake. (Author's Note: The first time I made lefse, I
ripped it right through the middle while carrying it to the stove, so be
patient.) (MY note: IF you were to roll it out NEXT to the stove you should
be able to avoid the problem of carrying it all over the place!)
Bake on a lefse grill, or on top of a woodburning cookstove. If neither is
handy, use a large cast-iron skillet on a stove burner on medium heat.
Leave it on the grill until it begins to bubble (about 1 minute, or so),
then turn it over and do the same till lightly browned.
Butter it, and roll it up. Enjoy with lutefisk, meatballs, or just as is.
(Some like to sprinkle sugar over the butter.)
This is NOT Tried-N-True with me, I just happen to have a recipe that has
been requested. I can't imagine that you could not use a regular rolling
pin to roll it out, and you could also wrap the dough around the rolling
pin to transfer it to the grill/woodstove/skillet.
If, however, you feel so motivated, this equipment can be purchased at
Sweet Celebrations (previously Maid of Scandinavia), 3244 Raleigh Avenue,
Minneapolis, MN 55416. They can also fix you up with a krumkaka iron,
rosette iron and sandbakkel tins.... Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr
26, 1997

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