Lefse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lg. (24 serving) box potato buds *Ore-Ida or Betty Crocker are best
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17 boiled potatoes
1 stick of melted margarine
2 tsp. sugar
2 tsp. salt
1 c. milk
5 c. flour
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Directions: |
Directions:Prepare potatoes as for table. This will make 10 cups of finished mashed potatoes.
While the potatoes are still hot, add:
1 stick of melted margarine
2 tsp. sugar
2 tsp. salt
1 c. milk
Mix well and let stand overnight in the refrigerator so it will be really cold.
In the morning add 5 cups flour and mix. Let stand a few minutes for the dough to tighten. Keep most of the dough in the refrigerator while you are frying the lefse.When you are ready to fry the lefse, heat lefse griddle (adjust temperature to what works best for you). Roll one serving size ball of dough out on floured surface until flat and somewhat round. Carefully remove from floured surface to lefse griddle. Lightly brown on each side then remove to a rack covered with a cloth. After each lefse is removed from the griddle, wipe the griddle off with a paper towel. Uncover lefse top cloth, add next finished lefse and cover with the top cloth until next lefse is ready to be placed on stack to prevent lefse from becoming dry. |
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Personal
Notes: |
Personal
Notes: Aunt June was the lefse maker when we got together on holidays. She made this for every holiday that we shared with them. We always looked forward to her lefse and flat bread.
Jackie
I am sorry to say that Aunt June passed away as this cookbook was in the process of being written. This recipe has been added in Loving Memory Aunt June.
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