4 c Riced hot potatoes
2 1/2 tb Light cream
2 1/2 tb Shortening
1 1/2 tb Sugar
1 t Salt
2 c Sifted all purpose flour
Mix riced potatoes with cream and shortening. Chill for 1 hour. Add
sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of
mixture and form into 2 balls. Continue with remaining dough. Chill
balls for 1 hour. On a lightly floured board roll each ball into a
paper thin round about 5 inches in diameter. Cook on heated griddle
over low heat until very light tan. Turn and cook on other side.
Serve hot or cold. All Lefse – Sprinkle with hot water and let lay a
while, then butter and sprinkle with sugar and cinnamon, fold and cut.
Yields
26 Servings