Vol 8 Issue 2

Sections

Priorities
Transitions
Traditions
Wisdom & Wondering
Gold Net Gallery
Devotional
Recipes

This Issue

Priorities

Thoughts on “Food, Family, Friends, and Faith: Celebrating
the Holidays!” >>

Interview with Dr. Nancy Whitt, Quaker/
Mother/Professor>>

Grandmother’s Fruitcake Family>>

The Cup >>

Transitions

A Sign of Communion>>

Wisdom and Wanderings>>

Traditions

Christmas Traditions and Transitions>>

Sensory Christmas Traditions>>

An Interview with Rabbi Jonathan Miller, Temple Emanu-El>>

Wisdom & Wondering

Family Changes>>

Kisaka>>

Advent I>>

Advent II>>

Pagaent>>

Thanksgiving, Every Day >>

Ode to Christmas Past >>

Recipes

3 c. cooled mashed potatoes
3 c. flour (or less, depending on moistness of potatoes)
1 t. salt
1 T. sugar
2 T. shortening
2 T. cream

Mix ingredients. Roll out on floured pastry cloth, as if for pie crust, using only enough additional flour to keep from sticking. Roll as thin as possible. (Using sleeve on rolling pin also helps.)

Bake on hot griddle (400) on both sides. Do not over-bake. Cool on dishtowel. Fold into squares and store in refrigerator.

Good spread with butter, sugar and cinnamon. If lefsa becomes hard, warm in oven in a towel which has been slightly dampened.

*Affectionately called “napkins” by my children. DH

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