In honour of Grandpa Grant Allbaughs birthday here is Grandma Goodys lefsa recipe. ( Hope he didnt hate the stuff.) 3 cups cooked, riced potato 3 Tbl melted butter 1 tsp salt 1 cup flour yield about 9 or 10 Mix first three ingredients with large spoon then add flour, you will need to use hands to work in. I like to wear food safe plastic gloves. Do not over work dough. Taste and make sure enough salt in it, add more if needed. Use 1/4 cup to measure out dough. Shape into round patties. Roll out on cloth covered generously floured board. I use cloth cover on rolling pin too. Using lefsa stick transfer to lefsa grill. I set mine just a touch below 500 degrees. When lightly brown turn over with stick. This does not take long. When that side is done lift off and put on white dish towel. Use paper towels and wipe flour off of grill between each lefsa. Some more tips and things I have learned through the years. Dont use wrinkly potatos you will have sticky hard to work with dough. Salt water before cooking potatos. Dont over cook potatos - in other words pay attention to what you are doing. Roll with a light touch and always start from middle and work out. Watch so edges dont get too thin. I use pastry brush to brush excess flour off of each lefsa. This may be over kill but I do it any way. When all done rolling if edges are crispy I cover the whole stack with plastic wrap and dishtowel and let steam and cool off for several hours the edges will usually soften up this way. Recipe can be doubled tripled ect. sometimes if I dont have quite enough potato to complete a recipe I will use some instant potato to make up the difference. To lift lefsa with stick gently slide under slightly off center then lay down on grill and roll lefsa off. One last note. I have seen lefsa spelled lefsa or lefse sometimes both ways on the same page of old church recipe books.:) So pick which ever way you want to spell it. They are both right. If you have questions please feel free to ask. Lori
Posted on: Wed, 12 Mar 2014 16:00:05 +0000
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