L:EFSE ANYONE?????

 I just finished cleaning up my mess (flour every where) from making a "practice batch" of Norwegian Lefse to send out to my daughter in Boise, Idaho.  I haven't made it for a few years and it takes some practice.  I did get 12 rounds from this batch and it tastes wonderful but isn't the best looking.  haha.
For you that don't know what lefse is......it is a Scandinavian (Norwegian) potato/flour/cream/butter and salt and sugar flat bread.  It is rolled very very thin and fried on a lefse griddle (500 degrees) til brown spots on both sides after being flipped.  It takes a special rolling pin, canvas cloth to roll on and special stick to turn it with.  You from the midwest , especially "Minnah-SoTAH" (Connie) will know what I'm talking about.  LOL  Now that I think I've got the procedure down pat I will go and buy some more spuds and the other ingredients and go for it!!   Our church is having our annual bazaar and auction on the 14th of November and one of the specialities is making and selling lefse.  I am not that proficient in making it and these "older" ladies are very "persnickity" in how to do it so I will help by folding and packaging it.  I figure I'll be safe that way!!  haha

Hope everyone is Healthy and Happy
and Hugs to all,
Sandy (AKA Lena the Lefse Lady)

My friend Margie (who died in July) was very big on lefse and the fish you eat with it that I can't remember how to spell it. A lot of the Dakota churches had suppers for it, and she loved going to them. She grew up in North Dakota (Mott) and settled down finally in Redfield, S.D., although I met her in Anaconda, Mont., which had its share of Swedish folk who had lefse suppers too.

Eileen:  The fish you mentioned is called LUTEFISK.  It is a smelly cod soaked in lye to preserve it, then soaked in water to remove the lye and then steamed and served with melted butter.  Yes, the Dakotas, Minnesota and possibly Wisconsin are great for this Norwegian "delicacy"(?)  I hate it and refuse to eat it.  I am 100 % Norwegian but do not really care for any of the ethnic food.  My husband is half German and half Lebanese and I prefer cooking and eating German and Lebanese food.   The Lutheran churches are very big on their Lutefisk/Lefse/Meatball dinners.  Now my church, which is also Lutheran, has an annual Potato Klub dinner and I do not like Klub either but have fun working with the other parishoners putting on this fund raiser.  It is pronounced Kloob.  It would be interesting to have people here on OFF write in about their ethnic favorites and traditions.  Now that I am almost a year out from my WLS, I am able to try different foods and NOT get sick.  Of course, I take very small portions just in case.

Sandy

Yes, it wa****efisk ... she just loved it, but when she described it to me it sounded horrible. Because she and her husband, Wally, ran a newspaper in Mott and then in Anaconda, Mont., and finally Redfield, S.D., they had to go to all these functions, including church suppers and the like. So they got to like all the different foods, including lefse and lutefisk. Although both were of German descent (Shults and Mundstock), as am I (and a little Polish and French thrown in).

Living out there in western North Dakota, you might have heard of Margie's family; her father ran the Hettinger and Mott papers for years. Wally was editor in Mott too. Margie grew up in the newspaper biz.

I am Norwegian, too, and my tastes show it!   Love lefse, love lutefisk, love rosettes and cream mush.  With the holidays coming up, I am thinking all I can have this year is the lutefisk.  My uncle is 75 years old and blihd and makes the prettiest and best tasting lefse every year as a gift.   I'll have to at least sample that.

There's a lefse plant in my home town (Ulen, MN) that is named Lena's Lefse.   If you ever get really good at it, and want to live in the far north, you could apply for a job there, Sandy!

Tuna

Oh Sandy....I would so much love some Lefse....haven't had any in years...yummy!!!!!!!!

Have a great day!!

Hugs sweetie....connie d