Text 22386, 49 rader
Skriven 2014-12-29 14:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: norsepower 523
======================
 ML> Life is not just a bowl of eggplant.
 DS> I know -- but as I said, the other choices would not have suited you
 DS> either, even things you might make for others.

Many of the recipes I post are not suitable for the
recipient or anyone else and are there just because
there's some minor thematic resonance.

 DS> Title: Apple and Bean Bake
 ML> Uh, as Benita would say, thank you very little.
 DS> Did you at least get a small chuckle?

Oh, a fairly large chuckle, followed by the dismaying
thought that some unfortunate may actually have tried
to make that recipe.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Norwegian Lefser
 Categories: Breads, Norwegian, lefse
   Servings: 3

  1 1/2 c  :Boiling water
      2 tb Butter
    1/2 ts Salt
      1 c  Rye flour
      1 c  All-purpose flour
      1 c  Whole wheat flour

  There are many different types of this flat bread. This version should
  remain soft rather than crisp (hence the name lefser, or soft cake).

  PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye
  flour and all-purpose flour and beat well. Stir in whole wheat flour and
  beat until you have a smooth dough that resembles dough for a baking powder
  biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a
  board and roll each piece of dough to make a thin 10- to 12-inch circle. If
  desired, use lefser rolling pin to make a pattern on the dough. Place 2 or
  3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5
  minutes--NOT until completely browned. Cool on a rack. Wrap airtight.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


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