rizzle the mixture over the potato salad and stir in lightly
owl of potato mixture until smooth.
Refrigerate overnight.
Lefse dough
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
ill done; mash with a potato masher or electric mixer, till
an (called a \"takke\" in Norwegian). It probably is the same
o a boil, add the potato flakes and stir until smooth
Heat an electric lefse griddle(which we have) or
r skillet and cook the Lefse with a little fat until
eat and add milk and potato flakes.
Mix well and
In frying pan, add butter.
Melt on medium.
Place lefse in pan.
Add grated cheese. Cook until cheese is melted and lefse is crisp.
Mash potatoes and add Crisco and salt while hot.
Cool before adding 1 cup flour.
Use the remaining 1/2 cup flour for pastry board to keep from sticking as you roll fist size balls into thin pancake shape.
Bake on top of stove or ungreased griddle on medium heat, turning when brown.
Store in cloth to prevent drying.
Excellent served hot, buttered, sprinkled with cinnamon sugar and rolled up tortilla style.
br>Mash potatoes using a potato ricer, and place in heavy
ix 4 cups cooled mashed potato mixture with 1 1/4
Boil water and butter.
Add potato flakes and milk, then add sugar, salt and flour.
Cool and work on a floured surface.
Roll thin and bake on lefse griddle.
Remove to damp towel, covered with waxed paper.
Place sheet or paper over each lefse.
hin.
Bake on hot lefse grill or griddle.
Bake
Soften yeast in warm potato water 5 to 10 minutes.<
Heat water to boiling and add margarine until melted.
Pour over potato flakes, dry milk and salt.
Beat until smooth, then cool overnight.
When ready to roll out, divide dough in half and add 1 3/4 cups flour to the first half.
Mix well by hand.
Make into a long roll and cut into 15 portions.
Roll each lefse out with a grooved rolling pin, using as little flour as possible. Keep mixture cold.
Have the grill as hot as possible.
Bake quickly for a tender product.
Heat water to boiling; remove from stove and immediately add shortening, milk and potato flakes. Mix well and place in refrigerator until cold. When ready to bake, add the salt, flour and sugar. Mix well. Roll thin and bake on hot lefse grill.
ater in the fish, the recipe will come out runny. This
Mix and cool before adding flour.
Bake thin in frying pan. Makes 9 Lefse.