Lefse

Katy created this blog with the thought that I would be a frequent contributor. For better or worse, this has pretty much been her endeavor (probably better if you come here often--I think she writes a great blog). Still, Katy tries to get me to contribute. Today, at her request, I acquiesced.

One of my favorite parts of the holiday season is the day after Thanksgiving. Many people arise early and use that day to do their patriotic duty to keep the American economy, or at least American credit card companies, afloat. Traditionally my family would go over to my Grandparent's house. My grandmother would make a turkey while we played football in the backyard and we would have Thanksgiving dinner all over again--with one wonderful addition--LEFSE!

For the uninitiated, Lefse (lef-suh) is of Norwegian origin. It's kind of a potato tortilla. The vikings use to eat something like it on long sea voyages. Norwegians today often roll up fish paste or lutefisk in it. Generations ago, my Norwegian ancestors Americanized it. We put Thanksgiving leftovers in it--turkey, stuffing, cranberry sauce, maybe even some gravy, mayonnaise if you're into that. It's sort of like a Thanksgiving burrito and it is delicious. Last night, our friends the Scotts invited us over to a Turkey dinner. Katy prevailed upon me to make Lefse. It went over pretty well. I at least am always happy to eat one of my favorite holiday foods.

I actually haven't used this recipe but it looks good. Usually what I do is mash potatoes with some butter and milk, then I add enough flour to be able to roll out the dough--usually takes quite a bit. After that you basically roll it out thin and cook it over med-hi in a frying pan. You don't really need any oil because to roll it out you use tons of flour. That seems to work just fine but you might want to try this recipe out.

4 cups riced potatoes
1/4 cup butter
1/2 cup heavy whipping cream
2 tsp sugar
1 tsp salt
1 1/2 cups flour