tionship aa must

Trouble? ‘Well, ‘tet’s just
say the. person with whom I
share:'an apartment -knows
enough" to. avoid. the. place
when I'm. making lefse. The.
precess usually involves: a
good. deal . of ranting ; and
raving, not to mention an
unholy ‘mess to clean uP
afterwards.

But take my word foci it —
it’s. worth it.. Why.elsé would
I go through the anguish of
‘making a batch of it every
month?

Flatbread, in case ‘anyone
doesn’t know, is unleavened
bread, and is common to
many different cultures —

including the Ukranians,
East Africans, Mexicans
and, of course, the ‘Nor-
wegians.: an dey

The. Noiwegian version
that I make is from a recipe
given to me by my grand-
mother,
Norwegian whom I also hold
responsible for the crube
and tutfish (well, no-one's
perfect)."

There are three basic
ingredients in lefse —
mashed potatoes, flour and
salt (though . more
degenerate recipes use
tiewfangled ingredients like
water).

Prepare the potatoes first.
It is always eaSier to adjust
the proportion of flour to the
potatoes than vice versa. To
make a good batch of lefso
(about 20 pieces) you should

romances develop because
aan all the free time revi lack aa

face

“purpose
‘potatoes in a big bowl. To

a ‘full-blooded ~

‘chance to ang for tone hours
together and become more

use. four oF Five medium size
potatoes.

After letting the mashed
potatoes cool, measure them
(it Should equal around four
cups). and then add an equal
amount of. flour a use all-
flour) to the

this add a teaspoon of salt
and mix thoroughly by hand.

Here is where it begins to
get — not tricky — but
sticky. The potato/flour
mixture (the lefse dough) has
an.annoying habit of sticking
to your,fingers and anything
you. shuuld be unlucky
enough tq touch. A feeling
of hopelessness usually
comes over me at this stage
and I wonder if I'll ever get
that gunk off, I usually keep
a. dull kitchen knife handy to

-- $Grape off. the worst of the

mess on my hands.
‘Gradually add flour to the
dough (on top of the flour
already in ‘the mixture) as
you're kneading it until it’s
no longer stitky. The lefse

“dough is now ready. It can
’ be refrigerated (in the bowl,

covered) until you feel up to
actually making the lefse.

When you feel ready, pour
yourself a good stiff drink —
you'll probably need it.

Lightly flour a breadboard
and a rolling pin. Mean-
while, turn a stove clement
on high and preheat a frying
pan (don’t use an clectric
one — it won't get hot
cnough).

Tear off the dough in fist-

in an article by, Judy L Loveless
in the August issue of Young
Miss magazine

. roll as‘thin as pos Tarn

frequently while you're
rolling to prevent the lefse
from ‘sticking to: the board.
When it’s so thin you have to
handle it with care to avoid
tearing, then it’s thin
enough. Otherwise, too
thick. -

Cook the lefse between 30
and 60 seconds on each side
in the frying pan. Watch it
carefully, it burns quickly.

‘Don’t cook the lefse in
anything. NO ail, margarine
or anything else is needed
and would only make the
lefse soggy anyway. It won't
Stick.

And those are
rudimentary rules for
making lefse. There is more.

to it, such as the anguish of a ©

piece-of lefse sticking to the |
rolling pin and coming off in
clumps’ after it's been rolled
into a perfect thin circle; the.
flour getting over everything |
in the kitchen; and the other
fun things that seem to
happen. whenever you try to
make lefse.

ne believe me, it’s worth

‘There's a great deal of

satisfaction and, in a_per-
verse kind of way, I get'a lot
of enjoyment out of the
anguish of actually making
it.

It also tastes-good, but I'll
get more into that aspect in
Sunday's News.

Meanwhile, some tips on
making lefse:

~~ keep a bag or cannister |

t

TO BETTER HEALTH
find out for yourself
there's an ideal model for everyone

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. 4926 imperil St. Burnaby 435-2143
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the., use the spatula to turn i ‘and:

contraceptive ‘
sometimes get: pregna

of flour in with the lefse if it -
should ever get.a bit sticky -
—.turn the ‘lefse
. frequently while rolling: i
and sprinkle it lightly with
flour if it seems to b
sticking ; .
— if there's flour. in the
frying pan after you remove
the lefse, scrape it out
else the lefse will taste and
your kitchen will smell’ like
buratflour
— carry the ‘uncooked
piece of lefse to the frying
pan in your hands — it wi
probably tear if. you try te
use a spatula, however once-
it’s in the frying pan you can

to remove ‘it without
fears. :
— if a piece of lefse ae
stick to either the board. :
‘the rolling ‘pin and you:
like throwing it at'somethi
‘in a rage, go ahead, you'll
feel better. | :

VISIT OUR NEW
EXPANDED SHOWROOM
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YyaArte
recdas
bey Ge CQ) par

a
“ RE 1 3EAA
(Coming ‘in part two: 257-1414
things to do with those-funny
looking : things called lefse:
once you've made them,
and, variations on a theme: |
heretical lefse recipes).

Bhegeum

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