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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Thelma's Lefse Recipe

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This recipe for Grandma Thelma's Lefse is from Beulah's Recipes and Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium Potatoes, boiled and peeled, mashed or riced, still warm
1/4 c. Cold Shortening (use the can of shortening...it matters)
1 teaspoon Salt
1 1/2 c. Flour (divided)
Directions:
Directions:
Add salt, shortening and 1 Tbsp. flour to the warm potatoes. Let cool. Add the rest of the flour. Mix well and roll thin on a heavily floured board. If the dough sticks, add more flour until it rolls out thin without sticking to a heavily floured board. Fry on a hot griddle. Do not add grease or spray. Cover each piece with a cloth towel as it is cooked to keep it soft. Fry until golden spots form on the surface. Do not brown.

To eat spread with butter, sprinkle with cinnamon and sugar or jelly, roll up. Enjoy!
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Grandma made these for Christmas and they grew up on lefse. Mom took it on, then Dixie has. We often use the potatoes we have left over from Thanksgiving dinner to get a start of Christmas. Mom enjoyed hers with turkey and cranberries.

 

 

 

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