NORWEGIAN LEFSE
2 c. hot mashed potatoes
2 Tbsp. butter
1 Tbsp. milk
1 tsp. salt
1 c. flour
Beat together hot mashed potatoes, butter, milk and
salt. Cover; chill well. Turn out on lightly floured surface.
Sprinkle potato mixture with 1/2 cup flour. Knead 8 to 10
minutes, gradually kneading in another 1/2 cup flour. Divide
into 8 or 16 portions; shape into balls. On floured surface,
roll small balls to 6-inch circle and large balls to 9-inch
circles. Roll around rolling pin, transfer to hot greased
skillet. Cook until lightly browned, 4 to 6 minutes, turn
once. (Should be limp.) Makes 8 large or 16 small. Lefse is
like crepes but better. Wrap a Lefse around a cooked hot dog
or spread butter on it.
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LEFSE
4 c. riced potatoes
1/2 c. shortening
1/4 tsp. salt
1/2 c. cream
1 Tbsp. sugar
2 c. flour
Boil and rice potatoes. Heat shortening, cream, sugar
and salt until melted. Mix with potatoes. Refrigerate over-
night. Add a scant amount of flour. Measure out small hand-
fuls (about 1/3 cup). Roll out into circles, using lefse
rolling pin until very thin. Bake on lefse iron, turning once,
until light brown.
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LEFSE
Lefse, similar to a thin pancake or tortilla, is still a
mainstay for Midwestern Scandinavian countries at holiday time.
The lefse is better, sprinkled with sugar, white or brown and
rolled up.
5 large potatoes
1/2 c. sweet cream (half and
half)
1 tsp. salt
3 Tbsp. butter
flour (for rolling purposes)
Boil potatoes and mash very fine. Add cream, butter and
salt. Beat until light and cool. Add flour to make a soft
dough. Knead flour in well and make into a large roll. Slice
off a portion and roll as you would pie crust. Roll as thin as
possible and bake on a lefse plate, a large flat round skillet.
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NORWEGIAN LEFSE
10 lb. Russet potatoes
2 cubes margarine
3 Tbsp. salt
2 Tbsp. sugar
1 c. cream (mocha creamer may
be substituted)
1 c. flour
Peel potatoes. Quarter and cook in boiling water until
done. Drain well. Mash or rice. Add margarine, salt, sugar
and cream, mixing well into the potatoes. Cover with a cloth
and refrigerate until thoroughly chilled or overnight. When
chilled, measure 2 cups firmly packed cold potatoes and 1 cup
flour. Slice flour into mixture with a spatula. Then, with
fingers, work flour into the potatoes until mixture is like
coarse meal. Squeeze dough together and pat into a roll about
9 x 3-inches, making sure mixture and flour are mixed together
well. Do not refrigerate after adding flour!
Heat a lefse maker or sturdy griddle until hot. Cut
roll into 8 slices. Pat each slice into a cake. Roll it as
thinly as possible (use a lefse rolling pin if you have it).
Turn it over and dust lightly with flour. Roll into griddle
size. Cook 15 to 30 seconds, until it becomes flecked with
brown. Turn and cook the other side, using lefse stick or
dowel for turning. Cool on folded towel and then cover with
fold so no air gets in. Continue until all dough is used.
Serve in place of bread; spread with butter, brown and white
sugar, preserves, fruit, etc. Wonderful with coffee.
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LEFSE
4 medium to large potatoes
1 1/2 c. flour
1 Tbsp. salt
1 Tbsp. butter
vegetable cooking spray
Cook potatoes with skins on. While still warm, peel and
rice potatoes in potato ricer. Or, if ricer is not available,
mash finely. You should have 4 cups. In mixing bowl, combine
potatoes, flour, salt and butter. Work mixture together with
hands until it holds it shape. Form into balls a little larger
than a walnut. There should be about 18.
On floured pastry cloth, using lefse rolling pin or
regular rolling pin covered with cloth, roll out each ball of
dough to flat circle about 12 to 14 inches in diameter. Roll
out as thin as possible, almost paper-thin.
Spray lefse griddle or regular griddle with cooking
spray. Preheat to 500 degrees or place on high heat. Fry each lefse
1 to 2 minutes on each side or until bubbles and small brown
dots start to form. (If lefse gets too brown, it tastes
bitter.)
To serve Norwegian-style, cut each lefse into halves or
quarters. Spread with butter and roll up. For Swedish-style
lefse, sprinkle with sugar after buttering. Makes about 18
lefse
Note: Lefse can be frozen in airtight containers before
buttering. It is best if each is wrapped in piece of cloth,
then packed with others in plastic bag. This will keep lefse
moist.
Used as church's recipe.
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