Lefse

This is one of my husband's family delicacies that is traditionally served during the holidays. Although everyone knew how to make Lefse, the first tastes of the season always generated much discussion with each cook comparing her batch with another's AND with her own previous batch the year before. While the cooks compared the nuances of varied flavor, texture, and moisture, the rest of the family was typically busy slathering the lefse with all manner of topping and scarfing it down with nary a notice of the delicate variances so obvious to only those discriminating cooks in the room.

Although traditionally Lefse should be made with real potatoes, those in the know say that using Hungry Jack Instant Potatoes is SO much easier and that it's the only way to go.

Ingredients:

6-1/4 cups of Hungry Jack Instant Potatoes
5 cups boiling water
1 tsp salt (you may want a little more)
1tbsp sugar
1/2 cup vegetable oil
1/2 cup evaporated milk
approximately 3 cups of flour (start with 2 cups and add additional gradually 'til it feels right)

Directions:

1. Mix water into potatoes, salt and sugar. Then pour in oil and milk. Stir well. Pat out the entire concoction in a 9x13 cake pan. Cool completely overnight.
2. Next day when ready to bake, mix in the flour with your hands while the grill is heating. Make sure to mix completely.
3. Heat the griddle to 400 degrees (this can also be done on a cast iron skillet).
4. Form into 1/3 cup balls.
5. Place the balls in the refrigerator.
6. Take out a few balls (2 or 3) at a time and roll in your hands until soft.
7. Taking one ball-- roll out on a pastry cloth to the size of the griddle.
8. Place on the griddle and cook until light brown. Turn once (picking up about 1/3 of the lefse-this may require instruction the first time)
9. NOTE: adjust the griddle temperature as necessary during cooking.
10. Lift the lefse off the griddle (fold in half and lift).
11. Fold each sheet in half and place on a heavy towel, then also cover with a heavy towel (this keeps it from drying out while you cook).
12. Cool in the towel overnight, then air tight wrap in saran wrap the next morning.
13. Makes about 2 dozen sheets.