Episode 7 : Potato Peeling

Bloody fingers, cuts, scrapes, and sore hands await Bob as he takes to the stage, grabs a peeler and strives to be the fastest at the annual Potato Days Peeling Contest in tiny Barnesville Minnesota. The inhabitants of Barnesville, one of the best potato producing areas in the US, pride themselves on their spuds. Bob finds himself against some stiff competition. Will Bob be able to beat his nimble-fingered competition?

Recipes:

Lefse

Courtesy of the Sons of Norway Lodge in Fargo, ND

Ingredients:

4 cups Riced Potatoes
¼ cup Heavy Cream
¼ cup Butter (unsalted)
1 ½ tsp Salt
2 Tbsp Granulated Sugar
2 cups All Purpose Flour

Method:

1. Boil 2.5 lbs peeled potatoes until soft, drain.

2. Put hot potatoes through Ricer.

3. Add cream, butter, salt, & sugar. Beat with a mixer until well mixed.

Cool well! (Overnight is best)

4. When cold take 4 cups potatoes and 2 cups flour, mix well with hands until
All flour is mixed in. Make a log. Cut pieces about the size of a small bun.

5. Place patty of dough on a pastry cloth, rubbed with flour. Roll with a grooved rolling pin. Turn as you roll using a Lefse stick. Use very little flour. The more flour you use, the dryer the lefse gets.

6. Fry on a hot Lefse grill at 500 degrees. When you start to see brown spots turn the Lefse over and fry on the other side until you see brown spots.

7. When done, place between towels on a rack to cool. When cool, fold and put in plastic wrap or plastic bag. Lefse freezes well.

Lithuanian Potato Pudding

Courtesy of Joanne Halverson, who won first place with this recipe in 2004

Ingredients:

10 large potatoes
1 medium onion
5 slices bacon
1 cup cheese, shredded
½ cup cream
3 eggs
2.tsp salt
pepper

Method:

1. Peel and grate the raw potatoes, mince the onion and mix the two together
2. Fry bacon until crisp; pour bacon fat over potatoes and crumble bacon into mixture.
3. Add eggs one at a time, mixing well. Add salt and cream.
4. Pour mixture into a greased 9 x 13inch pan. Bake at 400 degrees for 15 minutes. Top should be brown and crispy.
5. Serve with cheese and/or sour cream.

Serves 12