Norwegian Lefse (Potato)
1 qt potatoes, riced (Russet potatoes if possible)
1/3 cup shortening
1/4 cup milk or cream
1 1/4 tsp salt
1 tbsp sugar
Mix all together when hot. Cool. Add 1 1/2 cups flour to each quart of potatoes when cool. Make into a roll and cut into pieces to roll out thin. Bake on top of stove or griddle.
- - Mrs. Arling Thompson
Trinity Treasures 1966
1 qt potatoes, riced (Russet potatoes if possible)
1/3 cup shortening
1/4 cup milk or cream
1 1/4 tsp salt
1 tbsp sugar
Mix all together when hot. Cool. Add 1 1/2 cups flour to each quart of potatoes when cool. Make into a roll and cut into pieces to roll out thin. Bake on top of stove or griddle.
- - Mrs. Arling Thompson
Trinity Treasures 1966
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