LEFSE 5 large potatoes 1/2 c. cream (I use half and half) 1 tsp. salt 3 Tbsp. butter To keep from drying out, place between clean cloth when baked, in a stack. Boil potatoes until done; mash very fine and add cream, butter and salt. Beat until light and let cool. Take 2 cups potatoes and 1 cup flour; mix. You will need a little flour on your board to roll out on. For each lefse, use about a 1/4 cup; roll out thinner than you would pie crust. Form circles. Bake on pancake griddle. Brown lightly and turn over. Cook same as front. Serve hot. Sprinkle butter and sugar; roll up and eat. .PRTOPT1*SYSPRT QSYSPRT *LIBL .PRTOPT2QBATCH *LIBL 000 .PRTSYS1003060066006001*STD 00610 .PRTSYS2*FILE *FILE .PRTDRT1N 000880118 .PRTHDG1 *LIBL NY .PRTFTG1 *LIBL NY .DCT US QENGLISH .DCT RECIPE RPLIB .PF 1 1 64N1N02 N .PF 2 1 64N1N06 N .PF 3 6 32N1N0L N .PF 4 1 63Y1N07 Y .PF 5 1 36N1N04 N .PF 6 1 64N1N07 N .PF 7 1 64N1N04 N .PF 8 11 63Y1N0O N .PF 9 11 63Y1N0O Y .PF 10 1 64N1N06 N .PF 11 1 64N1N22 N This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |