Slovak Loska (langoshe) (pagach?)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Slovak | Breads, Ethnic | 4 | Servings | |
INGREDIENTS
| 3 | c | Potatoes, mashedcoolsalted |
| 1/2 | c | Flour |
INSTRUCTIONS
Blend flour into mashed potatoes. Add more flour if needed, but not to much. Dough should not be sticky or crumbly. Divide dough into four portions and roll out each portiom on floured board to 1/8 inch thickness in 8 inch circles. Pick surface with a fork to prevent puffing. Bake in preheated oven at 400 degrees. Bake on bottom surface of oven, (I use cookie sheets) for about 7 minutes on each side. After the Loska is baked, brush each side with either plain or browned butter. Stack on a plate and cut into wedges. Loska is good with any meatless soup. As a child, I remember my Grandmother calling this Pagach. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 16.7mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: <1g
Protein: 1.6g