In article >, Wayne Boatwright
> wrote:
(snip)
> I've never eaten lefse, much less made them. I did, however, find a
> number of recipes on the web that contain no potatoes.

Eeew. That would be tough dough, I'm thinking. Lefse are on the tender
side. I like mine with a schmear of butter. Reminds me I'll have to
have a nice visit with my friend Mavis -- she makes them.

> Judging from the effect that potatoes usually have on most any kind
> of dough, I'd have to agree that a recipe containing them would be
> better.

I can't inmagine any self-respecting Norwidgian making them without
potatoes -- lefse is poor man's food -- another way to use potatoes.
--
-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