| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ethnic, Potatoes |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Russet POTATOES |
| 1/2 |
c |
HEAVY CREAM |
| 8 |
tb |
BUTTER |
| 1 |
tb |
SALT |
| 1 |
tb |
SUGAR — (about) |
| 3 1/2 |
c |
FLOUR |
INSTRUCTIONS
*---but do not mix flour into above mixture until right before you do final
mix to began frying the lefse-see below) Rice POTATOES while hot. Add
CREAM, melted BUTTER, SALT, and SUGAR. Cool to room temperature. Refrig
overnight/ Add 1 C.* Flour to 1/2 the Potato mixture Knead together well.
After rolling/baking 1st half, Do the same to the saved 2nd half of the
potato mixture Add 1* Cup of the FLOUR to it Use remaining* FLOUR for
rolling lefse. Don't use too much FLOUR for rolling. Roll mixture into thin
pieces Bake on Lefse Grill - Spread with BUTTER...YIPEE!
Recipe By : ClayCooker
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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