Lefse is a traditional Norwegian type of bread that is enjoyed during the holidays. It is becoming more popular and now is often found on restaurants menus for various wrap-type sandwiches.

5 pounds russet potatoes (will make 8 cups riced potatoes)

1/2 cup cream

1/2 cup butter or margarine, melted

1 tablespoon salt

4 cups flour

Peel potatoes and cook in large saucepan in boiling salted water until tender. Drain well. Rice potatoes using a potato ricer. Place in large bowl, Combine cream, butter, and salt. Add to potatoes and stir until mixed. Place in refrigerator until mixture is cold. (This is an important step.) Mix in flour and roll into balls about the size of tennis balls or smaller. Keep bals of dough on a plate in refrigerator and take out one at a time. Roll out ball of dough until paper-thin on a lightly floured board. Bake on a lefse grill or a non-stick skillet which has been preheated. (If using a lefse grill, preheat at the highest position.) After making a few lefse, the heat can be turned down slightly. Lefse should be baked until if freckles on one side and then turn to the other side. It should take approximately 2 minutes per side to cook.

Lefse can be stacked, but keep it covered with a towel or "cozy" to prevent drying out. When cool, lefse should be folded gently into quarters and stored in zip lock bag in the refrigerator or freezer.

Serves 25 Nutritional Information per serving:

Calories 170 Fat, gm. 5 Protein, gm. 5 Carbs, gm. 27 Cholesterol, mg. 15 Fiber, gm. 1.1

Note from Donna:

I have lots more recipes available in my MOM'S UPDATED RECIPE BOX 2nd edition cookbook. There are 300 recipes that are healthy, modern versions of all your family's favorite homestyle recipes.

If you would like a copy, I can send it to you and you can return a check after you receive it. -

$15 plus $1.50 postage.

dl.weihofen@hosp.wisc.edu

(608) 263-9128