LEFSA!

From the Open Files of: NW Synod of Wisconsin Resource Center (715) 833-1153 Contributed by: Trinity Lutheran Church Women, Eau Claire, WI This file is available in Rich Text Format version for editing

LEFSA 8 cups riced potatoes ( about 4# of Idaho russets) 3 tsp. salt 1/4 cup - butter 1/4 cup whipping cream (not whipped) Mix together these four ingredients and pat out into cake pan lined with plastic wrap. Let it stand uncovered until it feels cool to touch. Wrap up tight with plastic wrap and refrigerate overnight. Next Day - 2 1/2 cups flour Add the flour to the cooled potato mixture. May need more depending on the potatoes. Form dough, mixing and kneading, shaping into a long roll. Cut into about 20 pieces. Pile on a plate and keep chilled until ready to roll. Flour pastry cloth and rolling pin generously. Roll dough with care as thinly as possible, turning and flouring as necessary. Turn lefsa onto stick and transfer to lefsa grill set on High. Bake on both sides until light brown, using stick to turn. Stack lefsa and cover with towel to retain moisture. Cool completely before packaging. Fold into eighths and put 3 into each package. Supplies needed to make about 500+ lefsa: 100# of potatoes - like russets 4# of butter 4 pints of whipping cream salt 30# of flour 200 quart-size ziplock bags

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