Vol 8 Issue 2RSSSectionsPriorities This IssuePrioritiesThoughts on “Food, Family, Friends, and Faith: Celebrating Interview with Dr. Nancy Whitt, Quaker/ Grandmother’s Fruitcake Family>> TransitionsTraditionsChristmas Traditions and Transitions>> Sensory Christmas Traditions>> An Interview with Rabbi Jonathan Miller, Temple Emanu-El>> Wisdom & Wondering
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RecipesLefsa (Norwegian/Swedish potato flat bread)From Delia Halverson 3 c. cooled mashed potatoes 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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