Difference between revisions of "Potato Lefse"
RealRecipes (talk | contribs) m (Text replace - "Category:Norwegian Recipes" to "Category:Norwegian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Norwegian ([^cC])(.*)\]\]" to "Category:Norwegian cuisine Category:$1$2 Recipes") |
||
| Line 38: | Line 38: | ||
[[Category:Carnation Recipes]] | [[Category:Carnation Recipes]] | ||
[[Category:Norwegian cuisine]] | [[Category:Norwegian cuisine]] | ||
| − | [[Category:Norwegian Snacks]] | + | [[Category:Norwegian cuisine]] |
| + | [[Category:Snacks Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Appetizer Recipes]] | [[Category:Appetizer Recipes]] | ||
Revision as of 17:32, 8 May 2012
Description
15 servings
File:339950142.jpg
Potato Lefse
Ingredients
- 1 quart potatoes, boiled and riced
- 1/2 cup Sugar
- 1/2 cup butter
- 2 teaspoons salt
- 1/2 cup milk
- 2/3-2/3 cup carnation instant milk
- 4-5 cups flour
Directions
- Peel, boil then rice the potatoes.
- Scald milk then add the butter, Sugar and salt.
- Add this into the riced potatoes and mix well.
- Let cool overnight.
- Add flour to make a stiff dough.
- Pinch off portions and roll.
- Bake on large griddle.
- Flip and bake the other side.
- Lay it on top of waxed paper and keep stacking them up.
- Keep a piece of waxed paper on top to keep them from drying out.
- Store in airtight container.
- butter and sprinkles lightly with Sugar, roll up and eat.
