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Norwegian Lefse

3 c twice riced potatoes (boiled russets)
3 Tb melted shortening
3 Tb melted magarine
1 tsp salt
1 tsp sugar
1 c flour

Mix potatoes, shortening, margarine, salt and sugar well. form into
a loaf and set aside on cookie sheet to cool. (overnight in
refrigerator is fine)

Add flour Mix well. Make into patties of 1/2 c. each. Pat with
hands until it doesn't crack at edges (knead).

Roll out on pastry cloth with corrugated rolling pin into a 12"-14"
circle Bake on a 500 degree dry griddle. There should be some
definite brown spots. Remove lefse and set under towel to hold in
some moisture.

It is critical to use a lefse stick to lift the lefse onto and off
the griddle. You can make a lefse stick by sanding the edges off
of about 18" of a wooden yardstick - like a giant table knife.You
simply slide the stick under the lefse to move it.

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