Subject: Potato Lefse time
From: pamjd <guppy21014[at]aol.com>
Date: 9 Dec 2005 18:33:50 -0800
How do you like your lefsa?
I like meatballs rolled in mine.
7 cups water
1 12-ounce can evaporated milk
2 sticks margarine or butter (1/2 pound)
5 tablespoons sugar
1-1/2 tablespoons salt
Heat and stir this to a boil. Remove mixture from heat and stir in:
5 cups potato pearls or buds
1 tablespoon baking powder (mixed into potato pearls)
Put in bowl and cover with plastic wrap (right down on the
potatoes). Refrigerate for at least 8 hours.
Divide dough in half. Add 2 cups of flour to each half. This should
be kneaded into the mixture with 2 table knives (like pie crust). Let
dough rest for 10 minutes. Form into golf ball-sized portions. Keep
them cold until they are rolled out. Roll out on floured lefse board
and bake on lefse grill. Put baked rounds in lefse cozy.
2-2/3 cups water
2/3 cup milk
6 tablespoons margarine
1 tablespoon salt
1 tablespoon sugar
2-2/3 cups Potato Buds
2 cups flour
Heat first five ingredients to boiling. Add the Potato Buds and mix
until moistened. Let stand a couple of minutes and then mix until
smooth. Cover and chill overnight. Add flour. Dough will be soft. Form
into small balls. Work a little more flour into each ball as you roll.
Cook on lefse griddle until browned on both sides.
From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 10 Dec 2005 02:33:31 -0600
> How do you like your lefsa?
Heated, buttered, cinnamon/sugared, rolled, devoured.
> I like meatballs rolled in mine.
Don't they have a tendency to escape?
(Did you catch the mustard thread? We need that fantatic German spicy
mustard recipe of yours!)
From: Tara <jarvis57[at]ix.netcom.com>
Date: Sun, 11 Dec 2005 01:11:16 GMT
>How do you like your lefsa?
I haven't had lefse in years -- more than twenty-five years, I would
guess. My grandmother on my dad's side is of German ancestry. She
used to make lefse. I don't remember it being my favorite. I always
kinds of treats. She made some fudge for a New Years family reunion
of that side of the family a couple of years ago. I was going on and
on about her candy skills, and she and everyone else kept saying, "And
lefse! Remember how we would all eat the lefse!" It was so important
to everyone else. I do remember we would butter and sugar it and roll
it up. My dad is from North Dakota and my mom is from Georgia. My
brother and I were the strange southern kids at the North Dakota get
togethers. Maybe my palate just didn't appreciate lefse at the time.
I should try it again. Next time I see her, maybe she can show me how
My uncle also makes ludefisk, but that is another story and everyone
in the family disowns him everytime he brings it around.
From: Terry Pulliam Burd <ntpulliam[at]spaminator.net>
Date: Sat, 10 Dec 2005 17:49:59 -0800
pamjd rummaged among random neurons and opined:
>How do you like your lefsa?
>I like meatballs rolled in mine.
Here's my recipe for lefse which is similar. I made this as part of a
meal a few years ago where two of my guests were Scots. He took one
look and exclaimed, "Tattie scones!":
@@@@@ Now You're Cooking! Export Format
5 cups potatoes; peeled
1/2 cup light cream
1 teaspoon salt
1/4 cup butter; melted
2 3/4 cups flour
Cook potatoes until done; drain, put through ricer and cool
completely. Mix cream, salt and melted butter in bowl. Alternately add
the potatoes and the flour, mixing well with hands, adding more flour
if the mixture is too moist. Divide dough in half and make two long
rolls. Place in refrigerator for 30 mins. The dough rolls better if
Preheat griddle to 410F. Slice off 1" or 2" pieces of dough. Roll into
thin rounds on floured board. Do not over-flour the rounds or handle
too much when rolling or lefse will be tough. Bake until little brown
spots appear on the surface; turn and bake on other side.
Baked rounds should be placed on a towel and covered to prevent
drying. (I also had success by putting them in a Corningware square
casserole and putting a sheet of waxed paper between each round.)
Store in tight containers in cool place or refrigerator.
Contributor: Minnesota Heritage Cookbook
Yield: 16 servings
Terry "Squeaks" Pulliam Burd
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines