Recipe - Ragna Olson Barstads Potato Lefsa

5 cup Riced potatoes, mashed
1 teaspoon Salt
1 tablespoon Sugar
3 tablespoon Butter
Three fourths tablespoon Cream
2 cup Flour, about

Mix with fork until mixture holds together. Knead dough and with hands form
mixture into a ball. Divide into two long rolls and cut into pieces to make
the size lefsa desired. Flour bowl and pieces slightly. Put about 2/3 of
the pieces in the refrigerator to keep cold while you roll out the rest.
Shape into flattened balls, roll in a circle on slightly floured board or
canvas to thinness desired. Bake on moderately hot, heavy griddle or lefsa
baker. (Do not add fat.) Bake until lightly flecked on one side, turn and
bake on the other side. Remove from pan and cool on plate or wax paper or
towel. Cover to keep moist.

Recipe by: Cookbook USA

Posted to MCRecipe Digest V1 #499 by Gerald Edgerton jerrye@wizard.com
on Mar 04, 1997.