Hungry Jack Lefse Recipes

LEFSE (USING HUNGRY JACK POTATOES)

Steps:

• 1. Combine potato flakes and salt in a mixing bowl, set aside.
• 2. Put the 1/4 cup of butter in a 1-cup measuring cup and add enough water to make a full 1-cup measure. Put this into a saucepan and bring to a boil. Add this to the bowl with potato flakes, mix well with a fork. Add milk and mix well. Refrigerate until mix is completely chilled. Do not let the surface get dry.
• 3. When dough is chilled, work in flour with your hands. Form into balls that are a little larger than a golf ball. Place in a container lined with a towel. refrigerate overnight.
• 4. The next day, roll out the dough very thin on a cloth covered pastry board dusted with flour. Bake on the Heritage Grill (Lefse Griddle... or any large stove top griddle) that has been preheated to 500 degrees. This recipe makes approximately 12 lefse.
• 5. *** Use a grooved lefse rolling pin to make the lefse. Roll it out very thin. Cook the lefse until bubbles appear, and when you check the underside... the bubble areas are golden brown or a bit darker. Then flip over and wait for the bubbles again.
• 6. Cool and wrap in plastic wrap to keep fresh. Refrigerate.

HUNGRY JACK LEFSE

Steps:

• Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/.
• DO NOT GREASE GRIDDLE OR SKILLET.
• Measure potato flakes in large bowl.
• In a small saucepan, heat water, salt and margarine to rolling boil.
• Remove from heat, add milk.
• Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly).
• Gradually add flour in small amounts to potato mixture.
• Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
• Form dough into a roll 10 inches long and 2 inches in diameter.
• Cut roll into 1/2 inch slices.
• Cover dough with plastic wrap while rolling out each lefse.
• On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
• transfer lefse to heated griddle using a lefse stick or spatula.
• Bake about 1 minute or until brown spots appear on bottom surface.
• turn and bake other side 30-45 seconds.
• Place lefse between cloth dish towels to prevent drying out.
• repeat with remaining slices.
• cool completely.
• To serve spread with butter and fold in quarters.
• DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.

INSTANT POTATO NORWEGIAN LEFSE

Steps:

• In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
• When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
• Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
• Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

INSTANT POTATO LEFSE

Steps:

• Place dry ingredients into 3 quart bowl.
• In a saucepan, bring to boil water, milk, Half & Half, and margarine.
• Stir liquid into bowl of potato mixture until smooth.
• Refrigerate overnight.
• Lefse dough:.
• Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
• Cut with 4-inch cookie cutter or 1 pound coffee can.
• Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.).
• Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.