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Real Potato Lefse Sent to Your Door

Real Potato Lefse Sent to Your Door

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LefseStore.com has delicious, made-from-scratch potato lefse ready for your next event. This is lefse made from real potatoes. It is sent by priority mail to your hungry college student, your friends far away, or to grace your table. Order plenty to have on hand. We send it frozen so it arrives safely at your door.

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 As Featured On EzineArticles
Delicious Swedish Meatballs

Delicious Swedish Meatballs

Swedish Grandmother
Crockpot Swedish Meatball Recipe
By Natalie Schloesser

My family, being mostly German and Scandinavian, often challenges me to make authentic recipes.  My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist - it had to be an easy crockpot recipe.

A crockpot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long.  I came up with this, and although you can use frozen meatballs to make the super quick and easy  version, I've included a very tasty recipe for homemade meatballs as well.

2 - 12 ounce packages frozen meatballs

1 cup water

½ tsp nutmeg

1 tsp minced onion

½ tsp garlic powder

½ tsp dill weed

½ tsp black pepper

4 ounces cubed goat cheese

1 cup sour cream

Spray crock pot with non-stick cooking spray.  Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours.  Stir in cheese and sour cream, cover and cook on high an additional 30 minutes.  Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.

Homemade Meatballs

4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)

1 ¼ cup bread crumbs

3 eggs

½ cup water

¼ tsp allspice

1 tsp ground mustard

1 finely minced onion

Mix all ingredients together in large bowl (by hand works best).  Roll into balls.  Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes.  Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.

For more easy crockpot recipes, visit www.natalies-recipes.com.  Enjoy!

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general.  To view her crock pot recipes visit www.natalies-recipes.com which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser http://EzineArticles.com/?Crockpot-Swedish-Meatball-Recipe&id=993759

Prairie Fare: Making Lefse Spurs Memories

Julie Garden-Robinson, NDSU Extension Food and Nutrition Specialist

Julie Garden-Robinson, NDSU Extension Food and Nutrition Specialist

My 11-year-old daughter quickly became a champion lefse flipper, and my two other kids were champion lefse eaters from the start.
By Julie Garden Robinson, Food and Nutrition Specialist

NDSU Extension Service

“Uff da!” I caught myself saying as I attempted to roll a mixture of flour, milk, margarine and mashed potatoes into paper-thin sheets.I even sound like a Norwegian, I thought to myself. Getting the hang of this process is going to take me awhile, Ithought as I tore yet another lefse sheet in half and transferred it tothe flat-topped grill.

I was making lefse for the first time, using the grill and rolling pin that had been my mother’s. Being primarily of Norwegian descent and enjoying lefse every Thanksgiving and Christmas since childhood, I’m
amazed I didn’t learn how to make it.

I certainly ate my share of the tender tortillalike bread spread withbutter, sprinkled with sugar and rolled into neat little bundles. I especially liked lefse warm from the grill with the butter melting and the sugar forming a sweet glaze.

Recently our friends and their two daughters came over to teach us  how to make lefse. Ironically, I was the only Norwegian in the kitchen most of the day. My Scandinavian relatives would have been amused that
people of German descent were teaching a Norwegian how to make lefse.

Their young daughters were more adept at rolling sheets of lefse than I. However, eventually I progressed from making a lefse the size of apancake to one the size of a large plate.

My 11-year-old daughter quickly became a champion lefse flipper, and my two other kids were champion lefse eaters from the start. I was a little tired by the time we reached the bottoms of the bowls filled with
20 pounds of the mashed potato mixture. We all had enough lefse in our freezers for the holidays.

"This is worth its weight in gold,” my friend announced as he folded lefse and sealed freezer bags.

Whether you’re making lefse, cookies or another family favorite, making heritage foods often is part of holiday preparations. Sometimes I am asked about how to make changes to holiday recipes to make them

Yes, you can make most recipes a little healthier, but sometimes leaving recipes “as is” is the right thing to do. At this time of year, I encourage people to follow their heritage recipes closely, so the foodtastes like the food they remember.

Any time you are thinking about giving your recipes a “makeover,” ask yourself some questions. Is the recipe high in fat, cholesterol, sugar or salt? For example, if the recipe serves 12 and has two eggs, the
amount of cholesterol per serving is going to be low.

Do you make the food often? Is this a weekly menu staple or a once-a-year treat? If you are enjoying a special pie or cookies written on a faded recipe in your grandmother’s handwriting, enjoy it as is.Do you eat a lot of the food? Instead of modifying the recipe, consider scaling down the amount that you make. Try making half a batch,or have a smaller piece and savor the flavor.

For everyday foods, simple swaps, such as substituting half of the white flour with whole-wheat flour, can make a difference nutritionally.  You can substitute whole-wheat flour for half of the white flour. However, when completely substituting whole-wheat flour for white flour, use 7/8 cup of whole-wheat flour for every 1 cup of white flour. In  quick breads, cookies and fruit crisps, often you can reduce the amount of sugar by one-fourth.

For more information about recipe modification, visit the NDSU
Extension Service Web site for “Now Serving: Recipe Makeovers!”
(FN-1447) available with the “Now Serving” series of publications at http://www.ag.ndsu.edu/pubs/now-serving.html.

Is lefse part of your heritage? Keep the tradition alive. Here’s the recipe we used to make our lefse.

Old Fashioned Lefse

6 c. mashed or riced potatoes (about 10 pounds of raw potatoes)

Peel and cook potatoes and mash, whip with a mixer or use a ricer.

Mix with:

1 1/2 tsp. salt

1/2 c. melted margarine

1/2 c. evaporated milk

1 tsp. sugar

Cool mixture in refrigerator overnight. The next morning, or just before making lefse, add about 1 1/2 cups of flour to the cooled potato mixture. Roll into balls and put on a jelly roll pan. Start with small balls (the size of a golf ball) to practice rolling. Place in the refrigerator. Heat the lefse grill. Take out two or three balls to roll (only take out what you can roll in a short time). Flour your rolling board well. Roll and turn over pieces halfway through. Sprinkle flour on top and continue to roll. Use a lefse stick to transfer the lefse sheet to the grill and to turn the lefse. Place fried lefse between dampened towels until cool. Flip piles of lefse occasionally. Fold cooled lefse and place in zip-close freezer bags. Refrigerate or freeze.

A serving of lefse (about 1.5 ounces) has about 75 calories and 3
grams of fat, which is similar to the nutrition profile of a slice of
bread. The amount of calories and fat it contains also depends on how
much butter and sugar you add. A teaspoon of butter adds about 35
calories and 4 grams of fat. A teaspoon of sugar adds about 15 calories.

(Julie Garden-Robinson, Ph.D., L.R.D., is a North Dakota State
University Extension Service food and nutrition specialist and associate
professor in the Department of Health, Nutrition and Exercise

Christmas Traditions to Start With Children -Sausage

Christmas Traditions to Start With Children -Sausage


 by Kathy Ostman-Magnusen

My Mother-in-Law has a wonderful potato sausage made up at a sausage company nearby where she lives. Lucky her! I know of none where I live that would do this for me. She serves this very Scandinavian Sausage with cranberry sauce. Also on her Christmas holiday table are some other wonderfully flavored items. Presulta, which is a recipe for meat loaf essentially. (That recipe is also posted, find it on my article list on this ezine) Presulta is served cold with white vinegar making it 'very' unique. Traditional Swedish Rice Pudding that is served hot. Swedish Corn Pudding, often a children's favorite, mine when I was growing up anyway. Twenty Four Fruit Salad, which I really cannot say how Scandinavian that is but it sure is yummy. She has alternatives to that salad as well, one is called Easy Twenty Four Hour Salad and the other one is called Easier Twenty Four Hour Salad. Too cutie huh?!

I grew up with different things and served my children those things but many of those Christmas traditions to start withe children have fallen to the wayside.

EVERY single Christmas Eve of my whole like I have had Oyster Stew. I always made sure my daughters had just a taste as well to continue on with the tradition. There have been many Christmas' since that we have not been together so since they always hated oyster stew that tradition for them is long gone. Oh well, new ones arise for new days and outlooks.

Here is my Mother-in-Laws recipe for Potato Sausage:



Have meat ground together at the butchers. season with salt (1 tsp.) per pound of ingredients) add pepper to taste.
Pack in casings. ( Eww, I know, lets just not go there OK?)
Boil 1/2 hour.

If you can't find casings, ( or simply refuse to go there) you can go ahead and make them into patties and fry them over low heat.

Serve this sausage ( or patties for the squeamish ) hot with cranberry sauce. It is the cranberry sauce that makes the difference here so that is a total must!

These dishes mentioned are obviously not just meant for holidays of course so do try Potato Sausage, I think you will love it.

Am I still eating Oyster Stew every Christmas Eve? Yes indeed I am!


ABOUT Kathy Ostman-Magnusen

I paint and sculpt female fantasy art. I dream of beautiful women on canvas and art of exotic women.

I have illustrated for Hay House Inc.,"Women Who Do Too Much" CARDS, taken from Anne Wilson Schaef's book. I also illustrated for Neil Davidson, who was considered for the Pulitzer Prize in feature writing, and several other publications. My paintings are collected worldwide.

Giclee canvas art work, greeting cards & posters are available for sale on my website:


Article Source: http://EzineArticles.com/692627
April Newsletter: Easter Dinner MenuApril Newsletter: Easter Dinner MenuA traditional Midwestern Scandinavian Easter dinner with all the trimmings is on the docket for our 2011 Easter celebration. It includes candied yams, glazed ham, scalloped potatoes, greenbean casserole, lefse, apple and cherry pies, and more.
Scandinavian Hjemkomst FestivalScandinavian Hjemkomst FestivalEnjoy the Scandinavian Hjemkomst Festival on June 24-25, 2011 in Moorhead, MN.
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 Just wanted to let you know that the original lefse did arrive on Monday and after eating it(yummy) it was fine!  My sister-in law ordered some from somewhere [else] and invited me over so we could sample taste test hers cuz she didn't think it tasted right.  After trying yours she defintely said to  tell you that she will be a new customer to your lefse.  Also for Thanksgiving we will be entertaining folks from Nebraska, S. Carolina, and of course have turned some native Floridians over to the taste of lefse. I want to graciously thank you for the extra lefse that did arrive today( 2-day shipping) and please know you have made me continue to be a future customer and a few more will be coming your way.  Again, that you very much and have a Blessed Holiday.