• 1/4 lb. margarine, 1/2 pint cream, 2 tsp. sugar, 1/4 tsp. salt, 5 pounds of potatoes

1. 5 pounds of potatoes Peel, cool, mash, put in ricer.
2. While hot add, 1/4 lb. margarine, 1/2 pint cream, 1/4 tsp. salt
3. Stir Well.
4. COOL.
5. In large bowl add about 4 heaping tbsps of the above mixture: add a cup or more of flour.
6. Mix well.
7. Repeat above mixture until it is used up.
8. Shape dough in small balls, and roll thin.
9. Keep cool until rolled out to bake on the lefsa grill.
10. Heat grill to 400 to 425 degrees.
11. Flip with lefsa stick when slightly brown. Do not overcook.
12. After baking, cover with towels so they will not dry out.
13. Cool and store in either plastic bags or foil with wax paper between each lefsa.
14. This makes 45-50 lefsa.
15. Lefsa can be rolled with butter, sugar, and cinnamon.

What, a fire in the barbeque? Are you kidding, the fire department is at the front door? No, that can't be the family dinner! What about the cow named Elmer, whose destiny was never discussed at dinner? And who is going to clean the mess off the ceiling after the unwatched pressure cooker blew beef stew all over it? Brad Moholt didn't learn how to cook for his family out of a cookbook; he learned from trial and error and watching his parents and wife cook. Brad and his wife worked different shifts so that they could minimize their children's time in daycare. Most important this allowed his family the privilege to eat together after their five boys participated in school and sport activities. Cooking dinner fell mostly on Brad. He slept as much as possible during the day (as he was working swing or graveyard shifts) and then in the afternoon he became "the chef behind the working soccer mom"-- and the soccer coach.

Menus and time management were his greatest obstacles. "I always wanted the kids to have good nutritional food, which is why I cooked instead of getting fast food." He remarked, "It was always a pain and embarrassing to go through a drive thru and order thirteen plus hamburgers or twenty plus tacos to go, since our family was so large. The takeout order would take forever, was non-nutritional, and expensive." His wife would either leave meat in the fridge or he would stand and stare at the refrigerator while deciding what to cook. Brad stated, "Meat sales always dictated what was in the freezer and then for dinner." The barbeque, crock pot, and pressure cooker were his allies for dinner preparation.

Time in the kitchen improved Brad's cooking skills. He now makes his own barbeque sauce (which goes great on everything) and he cooks a mean teriyaki steak. "I married my wife for her mom's corned beef and cabbage that she cooked in a pressure cooker, so I learned how to cook it myself," he stated. His Norwegian heritage greatly influenced his desire to cook, especially lefsa. He marvels at the unique taste of the potato in lefsa. Brad remembers making lefsa in his garage with his dad. He still uses his dad's recipe. For Christmas one year, he bought his five sons lefsa grills, the special lefsa tools, and gave each son a copy of his dad's lefsa recipe. His sons have watched him make lefsa, and he hopes the tradition will continue, as the tradition has kept alive fond memories of his dad. Brad is a grandpa now and would like the lefsa tradition to pass one step further to his grandkids, even if it starts with eating lefsa.

Cooking is now entertainment for Brad and his wife as they cook together. He wants his sons to enjoy cooking at home; he believes close families eat together, and he wants them to value their participation in the process of cooking for their families.