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home > recipes > vegetables > lefse
from Yardley, PA, USA Recipe taken from FoodTV.com by Mabel Braton 6 medium potatoes (should be about 5 cups when mashed) 1/3 cup lard 3 tablespoons butter 2 teaspoons salt 1/3 cup cream 3 cups flour Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator. Heat griddle to 450 degrees F or more. Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging. Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different. Yield: 15 lefse patties Prep Time: 45 minutes Cook Time: 30 minutes Difficulty: Medium

Lefse


average rating = 5 stars(5.00001 comment available)
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keyword: lefse
ethnicity: scandinavian
recipes for vegetables
recipes by dave
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(posted July 5, 2002)

from Yardley, PA, USA

Recipe taken from FoodTV.com

by Mabel Braton
6 medium potatoes (should be about 5 cups when mashed)
1/3 cup
lard
3 tablespoons
butter
2 teaspoons
salt
1/3 cup
cream
3 cups
flour

Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator.

Heat
griddle to 450 degrees F or more.

Remove
dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging.

Serve with
brown or regular sugar or butter. Add a
thin slice of meat instead of sugar or butter for something different.

Yield: 15 lefse patties
Prep Time: 45 minutes
Cook Time: 30 minutes
Difficulty: Medium



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+1 comment
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from Montana, United States wrote:2  4

it was wonderful i loved it especially when i put a touch of sugar in it
5 starsFebruary 21, 2003


 
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