As in all good things, this autobiography is introduced with a recipe: grandma's lefsa recipe. Please enjoy both the story and the lefsa.

Ingredients:

8 cups of riced russet potatoes

1/2 Cup canned milk

8 Tablespoons margarine

1 Tablespoon salt

1 Tablespoon sugar

3 1/2 cups flour

Rice potatoes while hot. Add canned milk, melted butter, salt, and sugar. Cool to room temperature. Add 1 cup flour to half the potato mixture. Save the second half and add a cup of flour to it after you have rolled out and baked the first half. Use the remaining flour for rolling the lefsa. Be sure not to use too much flour for rolling. Roll mixture into thin pieces and bake on a lefsa griddle. Grandma Ross made the best lefsa I ever ate. (From Mom Ross's Cookbook, Christmas 1991)

Follow the links below to read grandma's autobiography.

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