| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Bread |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Twice riced potatoes (boiled russets) |
| 3 |
tb |
Melted shortening |
| 3 |
tb |
Melted magarine |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
c |
Flour |
INSTRUCTIONS
From: sknutson@students.wisc.edu (signe knutson shivers)
Date: Mon, 2 Jan 1995 22:51:40 GMT
A seasonal tribute to my Norwegian American heritage:
Mix first 5 ingredients well. Form into a loaf and set aside on cookie
sheet to cool. (overnight in refrigerator is fine).
Add flour. Mix well. Make into patties of1/2 c. each. Pat with hands
until it doesn't crack at edges (knead) Roll out on pastry cloth with
corrugated rolling pin into a 12"-14" circle Bake on a 500 degree dry
griddle. There should be some definite brown spots. Remove lefse and set
under towel to hold in some moisture.
It is critical to use a lefse stick to lift the lefse onto and off the
griddle. You can make a lefse stick by sanding the edges off of about 18"
of a wooden yardstick - like a giant table knife.You simply slide the stick
under the lefse to move it.
My family can't have Christmas without lefse
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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