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Lefse Recipe


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Category   Desserts - Breads
Sub Category   None
Servings   depends on size
Preptime   takes time

3 quarts riced, cooked potatoes
2 sticks margarine or butter
2 tsps salt
1-1/2 cups flour or more

Cook potatoes till just tender. Using Ricer, rice all the potatoes.
While still hot, add margarine/butter and salt. Mix only to blend. Set to cool.
Once cool, add 1 1/2 cups of flour to start and add enough flour so it won't be too sticky to work with.
Roll like into long lengths like french bread shape, then cut into desired sizes. Cool again. Working with cooled pieces, roll out onto floured cloth with lefse rolling pin(striated) till thin, turning once. Transfer with lefse sticks to frying pan (preferable to use lefse fry pan), bake both sides and remove to cool.
Serving Suggestions
with butter and sugar. or fill as desired

Originally Submitted

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