Bob Lind, Published January 31 2014
Neighbors: What do you put on your lefse?
That question remains a major issue for Neighbors’ readers, some of whom have sent in their particular ideas on the subject.
For instance, Doris Dibley, Wolverton, Minn., writes that “My family likes lefse with butter, sugar and cinnamon. But my son-in-law says, ‘No; it should be eaten with salt because it’s made out of a potato.’ ”
On the other hand, Kathleen Moe, Fargo, writes that lefse “is good with either white or brown sugar.”
Then Kathleen brings up a Norwegian bread she says some like as well as lefse: Norwegian flatbread.
“It is more work to make than lefse,” Kathleen writes, “because the dough has to be rolled out as thin as possible, cut into strips and baked in the oven.
“I learned to make it from a Norwegian aunt,” she says, adding that she’s also studied recipes for it in various church cookbooks, including those of First Lutheran in Fargo and churches in Richland, Colfax and Christine, N.D.
As to how she makes it, Kathleen says that, “In addition to white flour, I use whole wheat flour, wheat germ, ground flaxseed, corn meal and canola oil, which is why flatbread is a healthier food than lefse.”
Then Kathleen asks a question: “Why,” she wonders, “is lutefisk in my Merriam-Webster dictionary but lefse isn’t?”
Maybe you’ll have to invite the Merriam-Webster folks out to the Upper Midwest to learn about this delicacy so they can get this delicacy into future editions, Kathleen.
If you have an item of interest for this column, mail it to Neighbors, The Forum, Box 2020, Fargo, N.D. 58107; fax it to 241-5487; or e-mail email@example.com