"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Lefsa Recipe

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This recipe for Lefsa, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LESLIE & WALT NALLI
Added: Saturday, February 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 lb. russet potatoes (4 c. mashed)
2 c. flour
1/2 c. softened butter/margarine
1/4 c. whipping cream
1 tsp. salt

Directions:
Directions:
Peel and cut up potatoes. In large saucepan cook potatoes covered in lightly salted boiling water for 20-25 minutes until tender. Drain. Squeeze potatoes through potato ricer or use potato masher you need 4 c. mashed potatoes. COVER AND CHILL OVERNIGHT. Add flour,butter, whipping cream and salt to chilled potatoes. Beat with mixer on medium speed until mixture is combined. Divide dough into 16 portions. On lightly floured counter top roll 1 portion into 9"-10" circle. Place on nonstick griddle on high heat. Cook 1-2 minutes on each side, just until lightly browned. It will cook quickly so watch it close. Transfer to dishcloth until cool. Store between sheet of wax paper

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Make ahead- Chill overnight
Personal Notes:
Personal Notes:
Grandma Gregerson's recipe courtesy of Clarence.
MUST RICE OR MASH POTATOES AHEAD OF TIME AND CHILL OVERNIGHT. The trick is to make these very thin.

 

 

 

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