[Sca-cooks] Lefse .... help me please

[Phil Troy / G. Tacitus Adamantius]

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