Lefse version 3 — XML source

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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>

<recipe>
 <title>Lefse version 3</title>
 <cook>Norwegians</cook>
 <category>Potato flat bread</category>
 <description>My favorite other thing, made by my late Norwegian grandmother. This recipe is similar.</description>
 <prep_time>Two days</prep_time>
<illustration href="../../images/lefsegrill.jpg" />
 <ingredients>
<item>3 cups riced potatoes</item> 
<item>6 Tablespoons margarine</item> 
<item>2 Tablespoons cream</item> 
<item>1 Tablespoon sugar</item> 
<item>1-1/2 cups flour</item> 
 </ingredients>
 <directions>
<step>Boil potatoes in salted water.</step> 
<step>Rice them and measure 3 cups.</step> 
<step>Add margarine, cream and sugar while the potatoes are still hot, Mix well. Refrigerate overnight.</step> 
<step>Add flour when ready to bake.</step>
<step>Bake on LEFSE iron at 500 degrees.</step> 
<step>When brown spots show, turn and bake on other side.</step>  

 </directions>
 <yield>Makes 1 dozen.</yield>
<comment>When I asked Grandmother for her recipes, I was amazed at her
response. She did not measure anything and began making her
lefse from the boiled potatoes left over from the night before.
"A bowl of potatos, some cream, a little sugar", and by cream
she mean the real stuff, that which my uncle Svette or Ole had
just produced with an old hand cranked seperator (a nightly routine
on their farm after hand milking the cows.)</comment>
</recipe>