Norwegian Lefse

Description:

Recipe from Betty (Mikesell) Erlandson, published in her church's cookbook in 1964.
Betty's grandmother Annie Emelia Anderson was born in Norway and Betty's husband Evan's grandparents were born in Norway, so Betty often made Lefsa for family get-togethers. It's very good as a sandwich wrap with cheese and meat. Or with jam or jelly. Roll it up, heat if desired and serve.


Ingredients:

8 or 9 medium potatoes.

3/4 cup shortening

1 cup milk or cream

1 teaspoon salt

1/2 cup flour for each cup of mashed potatoes.



Directions:

Boil the potatoes and mash well.

Combine with shortening, milk and salt. Mix well and cool.

Add the flour and knead. Take piece of dough the size of a large egg and roll as for pie

crust, rolling as thin as possible. Use plenty of flour on the board. Bake on hot griddle,

or top of wood range. Turn frequently to prevent scorching and bake until golden brown.

When done, place between clean cloths to prevent drying out.