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Lefse
Joyce Mueller
8
8
½
cups cooked, riced potatoes
tablespoons butter
cup cream
1 tablespoon salt
3 cups flour
Put cooked potatoes through ricer while hot, then use a mixer to mash with butter, cream and
salt. Allow to cool. When mashed potatoes are cold, mix in flour. Divide into balls and roll
thin, using a floured pastry cloth and covered, floured rolling pin. Bake on griddle just until
they start to turn brown, turning once with a long, flat lefse stick. I stack them between clean
dish towels with a large plastic bag under towels and on top to keep them moist. Let them
cool slowly this way. (I usually leave them overnight.) Then package and refrigerate or freeze.
To serve, spread with butter and sugar.
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