Yield: 26 Servings
| Measure | Ingredient |
|---|
4 c Riced hot potatoes
2½ tb Light cream
2 ½ tb Shortening
1 ½ tb Sugar
1 t Salt
2 c Sifted all purpose flour
Mix riced potatoes with cream and shortening. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about ⅓ cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side.
Serve hot or cold. All Lefse - Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut.
Recipe By :
From: Sweber@... (Sharon Raghdate: 12 Oct 1996 22:15:13 ~0600