[Sca-cooks] Lefse .... help me please
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Dec 23 06:25:42 PST 2006
On Dec 23, 2006, at 7:20 AM, Georgia Foster wrote:
> I am a bad daughter.
>
> I have lost my mother's Lefse recipie and I am supposed to make
> them for her man for a Winacht gift from her. (I would rather be
> kicked to death by little red spiders, but she IS my mom and there
> are very very few things I would NOT do for her).
>
> I recall that there were few ingredients ... potatos, cream, flour
> and butter, but I dont recall how much of what makes a 12 lefse batch.
>
> Anybody with ideas? Google has proved either less-than-helpful or
> TOOO helpful depending on the users point of view.
I seem to recall that the potato variant of lefse (which to many is a
dried, grain-based, or partially grain-based, storage food like that
crackerbread whose name escapes me, but which can be reconstituted
with moisture to an amazing degree), is pretty similar to Swedish
lompe. I may have a recipe; I'll look, but if all else fails, I think
I have somewhere in one of the Jeff Smith books that keep
mysteriously appearing on my shelves, a lompe recipe that works for
lefse (which tend to be larger, as I recall).
Let me look and get back to you...
Adamantius
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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