Hungry Jack Lefse Food

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.

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.

LEFSE

Steps:

• 1. Day One: Put above in bowl and mix with a beater until creamy. Cover with 2 paper towels. Refrigerate overnight.
• 2. Day Two: Divide into fourth's. Add 1 cup flour to each fourth. Form into balls using a 1/4 cup measure. You will end up with 10 balls per fourth. Repeat three more times. Total yield: 40 balls.
• 3. Preheat griddle to 375 degrees. You will not oil or grease the griddle.
• 4. Place a ball on a generously floured pastry cloth. gently pat the top with your hand to flatten slightly. Using a rolling pin designed for lefse, roll the dough until it's quite thin, about ¼-inch thick, and almost translucent. Gently slide a lefse stick under the rolled dough to loosen all the way around. Now, slide the stick under the middle of the dough and raise it off the floured board. Carry the dough on the stick to the heated lefse griddle (or a cast iron skillet) and place one side of the dough onto the surface of the griddle. Roll the stick to one side to lower the remaining dough onto the griddle. Fry for about 3 minutes, or until golden brown spots begin to form. Flip over using the lefse stick and cook an additional 3 minutes, or until the lefse has formed golden air bubbles. Use the lefse stick to remove the finished piece of lefse from the griddle and place it on a towel to cool or a "lefse cozy". Repeat until all the dough has been used. The lefse is wonderful eaten immediately, warm or at room temperature. Once cooled, store it in an air tight container in a cool place.
• 5. If you want to freeze some: When cool, fold each into fourths, put into freezer bags and freeze. These freeze well and can be defrosted quickly for snacks, unexpected company, or no reason at all!!
• 6. NOTE: When we were first married and over the years( about 50) I always peeled potatoes, boiled them and then riced them. The last 10 years I converted to this recipe now that instant potatoes are available! This recipe is AS GOOD as the old way. Enjoy! If your curious look up Lefse equipment on line.