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Lefse Recipe

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This recipe for Lefse, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Ann McFarland (Joseph) Marshall- DeKalb, IL
Added: Monday, February 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 c. boiled potatoes (~5 lbs.)
2 T. salt
2 tsp. sugar
1/2 lb. butter
2 1/2 to 3 c. flour, extra flour to spread on canvas when rolling dough
rolling pin with stocking cover
lg. round grill or Lefse griddle
flat counter or round board with canvas cover
Lefse stick to pick up and turn Lefse cakes

Directions:
Directions:
Peel and boil potatoes with salt and sugar. Rice potatoes with the butter while hot and leave to chill. Mix chilled potatoes with flour and make 6 or 8 rolls of dough and keep them refrigerated until rolling. Roll tennis ball-sized ball of dough to a 12 to 14 inch circle on a well-floured canvas-covered board and transfer to the grill and turn once when side has many browned spots. Keep in dish towel folded when cooled.

Number Of Servings:
Number Of Servings:
20 Lefse rounds
Personal Notes:
Personal Notes:
(Lefsa, yes, but nowadays we use Lefse. Cissel) Mom buys these each holiday season now from any grocery. I bought my own Lefse griddle in Stoughton, WI. Jennie

 

 

 

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