Breads:

Lefse

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Our family makes these at holiday time. We like to spread butter on them and sprinkle with brown sugar, then roll up. These can be served as a snack or with a meal in place of bread.

Ingredients

2-1/2 pounds russet potatoes
1/4 cup margarine
1 tablespoon sugar
1/4 cup cream
1-3/4 cups flour

Instructions

Peel and cook potatoes. Mash potatoes and put through a ricer. Add margarine, sugar and cream and mix well. Cool this mixture. When cool, add 1 cup flour mixing well. Continue to add the 3/4 cup flour slowly. More flour may be needed but add in very small amounts. This mixture will be made into 24 balls the size of large walnuts. Using a rolling pin with a cloth cover, on a heavily floured surface, roll each ball into about a 5-inch circle. Bake these cakes on a griddle heated to about 450 degrees until brown spots appear, turn the cake over and bake on the other side. Remove cake to a folded tea towel to cool. You can stack these cakes with one part of towel between each cake. When cool put in plastic bags and refrigerate or freeze.

Norma Gullickson
Keithsburg