4 c Riced hot potatoes
2 1/2 tb Light cream
2 1/2 tb Lard
1 1/2 tb Sugar
1 ts Salt
2 c Sifted all purpose flour
Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt
and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2
balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly
floured board roll each ball into a paper thin round about 5 inches in
diameter. Cook on heated griddle over low heat until very light tan. Turn
and cook on other side.
Serve hot or cold.
All Lefsa – Sprinkle with hot water and let lay a while, then butter and
sprinkle with sugar and cinnamon, fold and cut.
Yields
26 Servings