INGREDIENTS

INSTRUCTIONS

1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the
cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or
rice the potatoes thoroughly. 2. Whip into the potatoes the butter and
milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the
potatoes until light and fluffy. Cool the potatoes and then chill in the
refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do
not grease the skillet or griddle. 5. Remove the chilled potatoes from the
refrigerator. Add about half of the flour and beat until smooth. Beat in
enough of the remaining flour to make a smooth dough, shape into a ball and
turn out onto a lightly floured surface. Roll into a round about 1/8 inch
thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it a few
drops of cold water. If the drops dance around in little beads, temperature
is about right. Do not grease. 7. Place a lefse "round" on the griddle or
skillet and cook until browned. Turn and lightly brown on the other side.
Then, turning frequently, continue cooking until the Lefse are lightly
browned and dry. Remove and place on a clean, dry towel. Cool completely.
8. To serve ... dust with powdered sugar, roll and enjoy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”