From: firstname.lastname@example.org (signe knutson shivers) Date: Mon, 2 Jan 1995 22:51:40 GMT A seasonal tribute to my Norwegian American heritage: Mix first 5 ingredients well. Form into a loaf and set aside on cookie sheet to cool. (overnight in refrigerator is fine). Add flour. Mix well. Make into patties of1/2 c. each. Pat with hands until it doesnt crack at edges (knead) Roll out on pastry cloth with corrugated rolling pin into a 12"-14" circle Bake on a 500 degree dry griddle. There should be some definite brown spots. Remove lefse and set under towel to hold in some moisture. It is critical to use a lefse stick to lift the lefse onto and off the griddle. You can make a lefse stick by sanding the edges off of about 18" of a wooden yardstick - like a giant table knife.You simply slide the stick under the lefse to move it. My family cant have Christmas without lefse REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 45 (38%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 2.7mg||1 %|
|Sodium 0.7mg||0 %|
|Potassium 29.5mg||1 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.7g|
|Protein 2g||3 %|
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Calories per serving: 119
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