"The belly rules the mind."--Spanish Proverb

Lefsa Recipe

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This recipe for Lefsa, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary E George
Added: Tuesday, October 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 c. riced and mashed potatoes
2 1/4 c. flour
2 tbsp. butter
2 tbsp. shortening
3 tbsp. whipping cream
1 tsp. sugar
1/2 tsp. salt

Directions:
Directions:
Rice potatoes (boiled potatoes should still be firm) and while still warm, add shortening, butter, sugar, and salt. Blend well with a pastry blender. Put potatoes in the refrigerator until cold. Take out of refrigerator and let them reach room temperature. Add cream and flour (start with 2 cups and add more if needed) just before you will roll out the lefsa.

10 pounds of potatoes makes about 25 to 30 lefsa

Number Of Servings:
Number Of Servings:
16 to 18

 

 

 

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