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“women ® food @ travel

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_JOY_1N_A NORWEGIAN KITCHEN,

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By TERRY LAVENDER |

(The second of a two part series dealing with
the trauma and delights of making lefse, a Nor-
wegian flatbread. The first part, in the last issue of
the News, explained how to make lefse. This
article tells you what to do with it and examines
some variations of the recipe.)

Those of you who read the first article on lefse
and have actually debated making the stuff (fools!
You don't know what you're getting into!) must be
asking ‘Why bother? What can you do with this
stupid-looking piece of deflated bread?’ That is

the point of this article.

Lefse, like many other
flatbreads, is best when used
as a container for some
edible filling. There are
many foods that can suit this
purpose, and a little bit of
thought and imagination is
all that's needed to find
something that will tastf
delicious inside a piece ¢
_lefse.

Anyway, here are som
suggestions. Always stat
with margarine or butter
it will add to the flavor an@
take away some of tht
dryness of the lefse. If eate
at breakfast, brown sugar o
peanut butter makes a goof
filing (if you're really ad
venturous, or strange, t
both).

For later in the day, tr
mayonnaise, sour cream @
creamed or cottage cheese.

Lefse can be eaten hot a
well. Ive discovered that
placing a couple of slices qf
Havarati cheese (Or use you
own. favorite cheese) on
piece of lefse, then rolling {t
up and baking it at 350° F fq
ten minutes makes for f
delicious snack.

But the piece
resistance, at least among Us
sacrilegious three-generaty-
ons-removed Norwegians, &
the lefseburger.

The lefseburger is nqdt
something you can get at.the
A & W or McDonald's.
fact, until now, only a seleqt
few cven knew (or cared)
about it. The lucky readegs
of the North Shore News will
have the privilege of being
the first people to see t
recipe in print.

The recipe, by necessity,
will be a little hazy as it ws
developed haphazardly.
Quantities vary according ¢
taste and individual!
judgement. So be warned,
do not follow literally af ft
doesn't scem to be working

To make six lefseburgefs
(enough to make a complefe
meal for three people), cod
up your favorite recipe fdr
spaghetti sauce. Grate

three-quarters of a pound of
cheddar cheese and a
quarter-pound of mozzarella
cheese.

Preheat the oven to 350°
F. Spread a large serving-
spoonful of the sauce on a

flat piece of lefsa and cover
with cheese.

Carefully roll up the
lefseburger (try not to spill
the cheese/sauce mixture)
and place on a cookie sheet.

When all the lefseburgers
are rolled (to keep them
from coming unrolled, place

them with the ends of the_

pieces of lefse- down — or
use skewers) stuff some of
the remaining cheese and
sauce in the open ends and
sprinkle some of the cheese
on top of the lefseburgers.

Bake for 15 to 20 minutes.

Serve with a robust Italian
or California red wine or
with beer.

VARIETIES

Lefse, being an ancient
CONTINUED ON PAGE C2

ENTRANTS. IN A cookie ‘Contest

gather around th

library. Boys -and girls from 4 to.10 brought in c

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judged by one of the librarians. (Terry Peters photo) -

SCENES FROM THE WALDORF CRAFT MARKET, showing the variety and quality of the crafts on display. Artisans
come from all over the Lower Mainland and the islands. The market is a monthly event on the Nortl Shore held at the Waldorf
School, 2725 St. Cristopher’s Road, just off Lynn Valley Road. There are light lunches, refreshments, family entertainment, and
admission is free. The next market is Sunday, August 9, 11:00 a.m. to 4:00 p.m. A special feature will be Debbie. Nyak and Lori

Pappajohn playing the harp and flute in a program of folk and light classical, beginning at 2:00 p.m.