In article >, Michael Odom
> wrote:

> On 06 Dec 2004 04:33:04 GMT, oaway (Joelle) wrote:
>
> >>
> >>What's your usual fare for the 24th
> >
> >My late husband's family had ludefisk and meatballs. We leave out
> >the ludefisk now, but have a simple dinner of meatballs and gravy,
> >mashed potatoes, candy carrots and some kind of jello concoction for
> >the kids.
>
> I believe I comprehend leaving out ludefisk.
> >
> >My 14 year old daughter used to help her dad make lefsa. At
> >thanksgiving she made some with a lady at church so if I buy the
> >equipment, she promises to make some for xmas.

Equipment? It can be done on a dry griddle. I've done it -- and when I
did, I kept asking myself what a nice Slovachka like me was doing with
lefse. (The Slovak version, not as "fine" or tender is calle lokse -
LOK-sheh)

> >Joelle
>
> What's lefsa? Know that I'm a Texan with Louisiana roots.

Lefse. Norwegian tortilla. Delicious when done well. Pretty good when
done poorly Here's one from:
<.http://www.internationalrecipesonlin...s/view.pl?3374

Recipe taken from FoodTV.com
by Mabel Braton
6 medium potatoes (should be about 5 cups when mashed)
1/3 cup lard
3 tablespoons butter
2 teaspoons salt
1/3 cup cream
3 cups flour
Peel and cook potatoes until well done. Then, mash cooked potatoes while
still hot, and add lard, butter, salt, and cream. Mix ingredients
together until smooth. After potato mix has cooled down, add flour and
mix with hands (if dough feels too soft, add flour or if dough feels too
hard add cream.) Form dough into a long roll or a round ball about the
size of a tennis ball. Place into the refrigerator.
Heat griddle to 450 degrees F or more.
Remove dough from refrigerator, and roll onto well-floured cutting board
until thin. Use a lefse stick or a long spatula to move the dough to the
griddle. Watch closely, and when the sheet is bubbly all over, flip over
and cook the other side. You may turn more then once to get the correct
browning. Place the cooked lefse on a cloth and cover with another
cloth. Add lefse in stacks of 6 and turn over after 6th one has been
placed on top. When finished let cool before packaging.
Serve with brown or regular sugar or butter. Add a thin slice of meat
instead of sugar or butter for something different.
Yield: 15 lefse patties
Prep Time: 45 minutes
Cook Time: 30 minutes

There are lefse sticks passed to generations below. Bethany Griddle is
pretty standard for the griddle, although I've done it on a flat cast
iron griddle on my stove.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton