Norwegian Lefse

My grandma used to make this for our family when we were growing up. Traditionally, this is a very long and labor intensive process, but I found an easier way... YAY! For those of you who don't know what Lefse is- it's like a potato based tortilla. Yum!

serves 12

Ingredients

• 2 cups of plain mashed potatoes
• 2 tablespoons milk
• 1 tablespoon butter
• flour
• 1/4 teaspoon salt
• vegetable oil

Directions

1. In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
2. Kneed briefly on lightly floured board, adding flour to make the dough non-sticky.
3. Divide dough into 12 equal balls; roll each on lightly floured board into a circle paper thin.
4. Lightly oil a heavy skillet or crepe pan; set over medium heat.
5. Cook one at a time, until lightly browned, about one minute on each side.
6. Stack on a plate with a paper towel in between each one.
7. Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.

My Meemaw's Norwegian Stew

Comfort food at it's best! My family likes to have this often. It's really simple to make and tastes great!

1 lb stew meat (I use ground beef)
salt, pepper and parsley to taste
medium onion, diced
3 medium potatoes, quartered
2-3 carrots, sliced
Large can of cream of mushroom soup
Large can of tomato soup

Layer in order listed above in slow cooker. Mix cans of soup together and pour on top of veggies and meat. Do not add water. Cook on low for shorter setting (for us it's low for 4 hours). If you double it use the same size of soups and cook high for 8 hours instead. Don't uncover or stir while cooking. Simply leave it and it'll be fabulous when your ready to eat!

My meemaw's Kringlas (Norwegian Buttermilk Cookies)

I love these cookies. For those that haven't had them before they are a Norwegian Buttermilk Cookies. They are very light and not very sweet.

1 t baking soda
1 c buttermilk
1 c sugar
1/4 c shortening
1/4 c butter
1 egg
1 t salt
3 c sifted flour
2 t baking powder

Mix soda with buttermilk. Cream sugar, shortening, butter and egg. Add buttermilk mixture, salt, flour and powder. Mix thoroughly; place in refrigerator until stiff. Roll out about diameter of a large pencil; form any shape desired. Take only a small amount of dough at a time. (I recommend flouring your hands so the dough doesn't stick as much). Norwegian shape of Kringla is figure 8. Place on greased cookie sheet. Bake at 450 for about 10 min or until very light brown.