*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Norwegian                        Breakfast
                 Pancakes                         Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Potatoes
      1/4   c            Butter
      1/4   c            Milk
    1 1/2   ts           Salt
    1       t            Sugar
      1/4   ts           MSG
      1/8   ts           Black pepper
    2 1/2   c            Sifted all-purpose flour
   1. Wash, peel and cook the potatoes. Cut in halves and
   boil. Drain the cooked potatoes. Dry the potatoes by
   shaking the pan over low heat. Mash or rice the
   potatoes thoroughly. 2. Whip into the potatoes the
   butter and milk, and a mixture of the salt, sugar, MSG
   and black pepper. 3. Whip the potatoes until light and
   fluffy. Cool the potatoes and then chill in the
   refrigerator. 4. Set a heavy skillet or griddle over
   low heat to warm. Do not grease the skillet or
   griddle. 5. Remove the chilled potatoes from the
   refrigerator. Add about half of the flour and beat
   until smooth. Beat in enough of the remaining flour to
   make a smooth dough, shape into a ball and turn out
   onto a lightly floured surface. Roll into a round
   about 1/8 inch thick. Cut into 6 inch “rounds. 6. Test
   the griddle by dropping on it a few drops of cold
   water. If the drops dance around in little beads,
   temperature is about right. Do not grease. 7. Place a
   lefse ”round" on the griddle or skillet and cook until
   browned. Turn and lightly brown on the other side.
   Then, turning frequently, continue cooking until the
   Lefse are lightly browned and dry. Remove and place on
   a clean, dry towel. Cool completely. 8. To serve ...
   dust with powdered sugar, roll and enjoy.
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