NORWEGIAN LEFSE
3 1/2 c. riced & mashed potatoes
1 tsp. salt
1/4 c. butter or oleo
1 1/2 c. flour
Mix and refrigerate for two hours or more. Roll out a small amount and brown on both sides on a lefse grill or frying pan.
Labels: FOREIGN--ETHNIC
posted by Debbie @ 6:35 AM
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