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
Heat an electric lefse griddle(which we have) or
o a boil, add the potato flakes and stir until smooth
eat and add milk and potato flakes.
Mix well and
br>Mash potatoes using a potato ricer, and place in heavy
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.
Mix and cool before adding flour.
Bake thin in frying pan. Makes 9 Lefse.
When potatoes are cooked add butter while mashing, then rice. Add the cream, sugar and salt. Cool for about 2 hours in refrigerator. Add the flour. From into balls. Roll thin and bake on lefse griddle. Makes about 12 to 15. Best served with butter, cinnamon and sugar.
Peel and boil potatoes in salted water. Drain and mash well. (I rice them.)
Add cream, butter, salt and sugar.
Let mixture get cold.
Add 4 scant cups of flour.
Knead mixture until smooth. Roll out thin and bake on lefse pan.
Makes approximately 24 average lefses.
Scald milk, cream and butter.
Pour over potatoes and salt, then cool real good.
Add flour.
Makes 20 lefse.
Mix all but the flour while hot.
Cool.
Add 1 cup flour at a time, enough to roll out.
Divide dough into balls about the size of tennis balls.
Roll balls out on floured board.
Fry the lefse in a grill or in an iron skillet at very high heat.
Serve with a little butter, or anything else you might want to wrap up in it.
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch