Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball. Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Bake on ungreased girddle until brown spots appear. Turn and bake other side. Stack lefse between 2 towels to cool. Store in refrigerator in plastic bags. Can be frozen.
Makes 12 lefse.
That Damned Cake
Melt 3/4 c butter and mix with cake mix. Spread 3/4 of the cake mix in bottom 9 X 13 baking pan. Bake at 350 degrees for 10 min. *Remove from oven. Unwrap caramels while cake is baking, and then melt with 1/4 c milk in microwave until blended. Pour melted caramels over cake. Sprinkle with chips and nuts. Crumble the remaining cake mix on top. Bake at 350 degrees for 10 min. Cool - Eat - Enjoy and avoid the scale.
*Option: After removing cake from oven let cool for a few minutes and then spread peanut butter over cake mix before adding the remaining ingredients.
David's Nilla-Scotch Cookies
Heat oven to 375°.
Mix Sugars, margarine, egg, vanilla till smooth.
Add flour, soda, salt and cinnamon until well mixed.
Stir in vanilla and butterscotch chips.
Drop rounded tablespoons full about 2 inches apart on ungreased cookie sheet.
Bake till light brown, approx 8-10 minutes.
Cool on rack.
Makes about 3 dozen.
Bake one medium- sized elephant. Cut up into bite-sized pieces (will take about two months). Make brown gravy to cover elephant pieces and put in oven. Cook one week at 450 degrees. Will serve 362 people. If not enough meat, add 2 rabbits, "BUT" not unless absolutely necessary, as most people don't like hare in their stew.
Into large cast iron pot add:
Brown 2 lbs hamburger in large skillet, drain and Add:
Good served with corn bread.
Chicken and Sausage gumbo
First you make a roux several hours or even day before. In a cast iron skillet, combine 4 TBSP and 4 TBSP vegetable oil. Stir continuously on medium to low heat until turns the color of dark chocolate. Don't let it burn. If it does dump it and start all over.
In a cast iron pot sauté onion, bell pepper and garlic in a small amount of oil. When transparent add your chicken pieces and brown them well. Add about 2 - 2 1/2 quarts water, seasonings and sausage. Add roux. Let cook slowly for several hours until chicken is tender, Serve in a bowl over rice.