Page 8 - Senior Times South Central Michigan October 2022 - 29-10

Page 8 Senior Times - October 2022 Cooking PRE-PLANNING • AT NEED • AFTER CARE
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Tekonsha Senior Health & Safety Fair
October 6, 2022 ~ 10:00 am - 2:00 pm
Tekonsha Fire Station, 166 Spires Parkway Tekonsha, MI
Vendors ~ Demonstrations ~ Exercise Classes Health Screenings ~ Presentations, and more FREE COFFEE, DONUTS & LUNCH
A Free event for older adults, caregivers and their families with an emphasis on health and safety. Free transportation to the fair provided by Community Action Agency - call 1-800-994-9876 to schedule a ride. For more information call 269-781-0846.
Enjoy lefse warm by spreading with butter and rolling up, or butter and sprinkled with sugar. Try as a wrap stuffed with meatballs or pieces of pork roast. Just give it a try!
Joanna Stelloh Phelps, Special to Senior Times My family came from Norway
LEFSE
and settled in Wisconsin in the mid- 1800s. They were tobacco farmers and teachers. They brought the tra- ditional foods from Norway includ- ing meatballs, roast pork, and lots
of festive cookies and pastries but, my very favorite is lefse. It is very thin, flat, and round like a tortilla
but made from mashed potatoes. My grandmother’s were perfect, thin, and tender. Now my first attempt was terrible. It tasted like flour, was thick and tough, and ended up in the trash. I have since made it successfully on occasion, so I’d like you to try this recipe too. But, if it doesn’t work out, don’t worry; you can always have some shipped to you from some lefse shops in Wisconsin or Minnesota. I’ll never tell.
• 3 large baking potatoes • 2 tablespoons butter
• 1⁄4 cup heavy cream
• 1⁄2 teaspoon sugar
Instructions:
Boil potatoes in pot without peel- ing, then peel and mash while they are still warm. Put them through a ricer once or twice to get the lumps out; squeezing them into a large bowl. Add butter, cream, sugar, and salt. Mix well. Cover tightly and refriger- ate 8 hours or overnight.
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Indgredients:
Remove from refrigerator and add 1⁄2 cup flour, mixing to incorporate. Divide into about 16 balls (for dinner plate sized lefse). Heat a cast iron pan or an electric griddle to medium heat. While heating, place a cotton/poly sock over a rolling pin, sprinkle work surface with a little flour, and roll the first ball as thin as possible. Place onto preheated pan and cook about 3-4 minutes on first side, flip and continue cooking until light brown spots have appeared on both sides. Remove from pan, lay on a clean kitchen towel to cover, and repeat the process with the remaining dough balls. If they warm up too much to roll, put back into refrigerator for a while to rechill.
• 1 teaspoon salt
• 1⁄2 cup flour + more for rolling
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