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“This recipe was brought by an ancestor of the Lunde family when the came from Norway. I got it in 1975 from Sena Lunde who was about 90 then. Very simple, traditional recipe.”
READY IN:
10mins
YIELD:
16 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut room temperature lard into flour.
  2. Add water to make heavy dough.
  3. Roll as thin as possible.
  4. Fry on cookstove or griddle.
  5. Wrap well and store in dry, dark place.

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