Beat until smooth and cool, 3/4 cup butter or shortening and 1 1/2 cups hot Red River Valley mashed potatoes.
1 c. sugar
1 tsp. salt
2 eggs, beaten
2 pkg. yeast (dissolve in 1/2 c. warm water & 1/2 c. warm milk)
Enough flour to make a stiff dough (4 1/2 to 5 c.)
Mix and knead until smooth and elastic. You may mix this at night and put in refrigerator overnight. In the morning, put in pans and let rise, until double in size. Bake in moderate oven for 12 minutes. You can make other rolls with it, if you wish.
Mrs. Dan Naas
Select 6 large Red River white baking potatoes; peel. Slice piece from bottom of potatoes to create an even base for the bowl. Then hollow a shell, leaving side approximately 1/4-inch-thick, using a melon ball cutter. Drop in cool water to prevent discoloration. Dry each potato bowl thoroughly with paper towel and coat with vegetable oil. Place on greased baking sheet and bake for approximately 45 minutes, or until nicely browned.
Fill the following mixture and heat in a 325° oven for 30 minutes:
1 broiler-fryer chicken, cut into parts
Salt & pepper, to taste
Onion, to flavor the water
Celery, to flavor the water
Place chicken in deep saucepan. Sprinkle with salt and pepper. Add onion, celery, and water to cover. Simmer for about 1 hour, or until fork can be inserted into chicken with ease. Cool and separate meat from bones. Discard skin and dice chicken; set aside.
Mix the following ingredients with the diced chicken:
1/2 c. sour cream
1/2 c. mayonnaise
2 T. finely-chopped onion
1 c. Parmesan cheese
Salt, to taste
White pepper, to taste
1/4 tsp. thyme or 1/2 tsp. fresh chopped thyme
Pile chicken into the potato shells; sprinkle with seasoned bread crumbs. Bake, uncovered, in a 325° oven for about 30 minutes, or until light brown. Makes 6 servings.
Betty Sayers
1 pkg. yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour
In mixing bowl, dissolve yeast in warm water. Stir in rest of ingredients, except flour. Mix in flour until dough is easy to handle. Turn onto lightly-floured board. Knead until smooth and elastic. Grease lightly. Place in bowl. Cover with waxed paper, then cover with a damp cloth. Place in refrigerator. Dough keeps 3 to 4 days. About 2 hours before baking, shape dough into desired rolls or coffeecake. Cover and let rise until double in size. Makes 4 dozen rolls or 2 coffeecakes. I have made this without refrigerating it. I then knead it down once, and form my desired rolls after it rises again. Crescent or butterhorn rolls are delicious from this dough. I fill them and frost with powdered sugar frosting.
Junice Thompson
Soak 1 package of dry yeast in 1/2 cup lukewarm water with 2 teaspoons sugar. Melt 3/4 cup lard. Add 2 cups potato water, 2 1/2 cups plain water, 3/4 cup sugar and 2 teaspoons salt. Mix in some flour, then the yeast. Add flour to knead well. Let dough rise about 2 hours. Knead down and let rise again. Make into buns and bake. Use from 10 to 11 cups of flour, in all
This is an old recipe of 60 years ago that I have from my mother’s recipes. She, in turn, received it from a dear neighbor lady.
Margaret Sondreal
5 to 5 1/2 c. flour
1 pkg. yeast
1 1/2 c. warm water
1/2 c. mashed potatoes
1/3 c. cooking oil
1/4 c. sugar
2 tsp. salt
In large bowl, combine 2 cups flour and the yeast. Combine water, potatoes, oil, sugar and salt. Add to flour mixture in bowl and beat with mixer on low speed and then high speed for 3 minutes. Stirring by hand, add the rest of the flour. Knead dough for 6 minutes. Shape into ball, place in greased bowl and cover. Punch down and let rest for 15 minutes. Shape into small balls and place 3 in each greased muffin tin container. Let rise until double. Bake at 325° for 10 to 12 minutes. Do not brown. Freeze.
Later, when ready to use, bake at 400° for 8 to 10 minutes, or until golden brown.
Jean Hapka
3/4 c. hot mashed potatoes
1/2 c. sugar
3/4 c. shortening
2 c. milk
1 T. salt
2 eggs
2 pkg. dry yeast
1/2 c. potato water
8 1/2 c. flour
Scald milk and cool. Cook potatoes (reserve 1/2 cup of cooking water) and mash until smooth. Combine mashed potatoes with sugar, shortening, cooled milk and salt. Beat eggs until light and add to mixture. Add yeast to warm potato water to dissolve and then add to mixture. Add 2 cups of flour to make a batter and let rise for 1 hour. Then add enough flour to make a soft dough. Knead and let rise in warm place, until double in bulk. Make into buns. Let rise until double in size. Bake at 375° for about 12 to 15 minutes.
Marlys Dotzenrod
1 cake yeast (dissolved in 1/2 c. lukewarm water + pinch of sugar)
Mix together:
1/2 c. sugar
1/2 c. shortening
1 c. mashed potatoes
3 c. flour
1 1/2 tsp. salt
1/2 c. hot potato water
Add 2 cups flour to blended mixture. Add yeast; when everything is lukewarm, add 1 cup flour. Knead dough. Cover with cloth in the refrigerator, about 3 hours. Knead again, and shape into balls. Place on buttered dish. Cover until they raise. Bake at 375° until brown.
Note: Dough can be made a day ahead and kept in refrigerator until ready to knead and shape.
Sandy Hapka
8 c. riced potatoes
2/3 c. corn oil
1/2 c. evaporated milk
1 tsp. salt
1/4 c. sugar
Gently mix above ingredients and cool, covered, in refrigerator several hours or overnight. Add 2 cups of flour to mixture, right before frying on lefse grill at 500°. Roll out as thin as possible on floured board with rolling pin. Brown lightly and turn only once, to avoid drying out.
5 to 6 c. Hungry Jack potato flakes
1 (10 oz.) can 7-Up
1 c. evaporated milk
1 1/4 c. cold water
1/2 c. sugar
1/2 c. oil
1 tsp. salt
2 c. flour
Mix the ingredients in the order given. Make sure they are all as cold as possible. The dough should come to a consistency that is not sticky. If it is too moist, it is better to add more potato flakes than flour.
Note: This is the perfect working woman’s way to make lefsa!
Deb Solem
1 med. potato, boiled in 2 1/2 c. water
2 pkg. yeast
2 T. shortening
2 T. sugar
2 tsp. salt
5 1/2 to 6 c. flour
Cook potato until tender. Set aside 1/2 cup of the water for yeast. Mash potato in other 2 cups of water. Combine shortening, sugar and salt, and beat in 2 cups flour. Let rise until double in bulk, about 45 minutes. Stir down. Add rest of flour and knead until smooth and elastic, about 10 minutes. Place dough in greased bowl; cover, and let rise until double in size. Divide into 2 loaves. Put in greased pans and let rise again. Bake at 350° about 45 minutes.
Adelaide Naas