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MISC/HOLIDAY/Lefse Recipe

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This recipe for MISC/HOLIDAY/Lefse, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups cooked and riced potatoes. You can also mash.
1/2 cup cream
2 T. sugar
1 t. salt
2 T. butter

Directions:
Directions:
Mix well while potatoes are still warm and refrigerate overnight. Next day cut dough in half and to each half add 1 scant cup of flour. Divide each half into 12 balls, so you will have 24 balls. Refrigerate and take one out at a time as you make them. Roll very thin and bake on a hot griddle, moving them around as they brown in spots. Turn over and do the other side. Fold over and wrap in clean towel so they don't dry out. To serve, spread with butter (and sugar) and roll up like jelly roll.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Cook as soon as possible after adding flour or the dough gets pasty and you need to add too much flour and they get tough. Do not use instant potatoes.

 

 

 

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