1 : c Adzuki beans -- dried
5 : md Potatoes -- unpeeled
1 : Egg
2 : tb Butter
Pepper : Pepper -- to taste
3 : tb Fresh parsley -- chopped
1 : c Parmesan cheese -- grated
1/2 : c Vegetable oil
6 : Boiled mashed potatoes
1 : /2 lb All-purpose flour
8 : oz Lard
6 : Good sized apples
3 : oz Sugar
2 : tb Butter
8 : oz Self-raising flour
6 : oz Freshly mashed potatoes
4 : tb Milk
5 : x Med. cooking apples
Brown : Brown or white sugar
2 : x Whole cloves
Juice : Juice of 1/2 lemon
3 : tb Cider
0: This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve
1: You will need a griddle or a heavy frying pan, or best of all, a 'takke'
2: Boil the potatoes in their skins
3: Peel them as soon as they are cool enough to handle and immediately mash them with the salt
4: Speed makes light pancakes
5: Mix with the flour into a dough
6: (Less or more flour may be needed - potatoes are very variable
7: The less flour you use, the better
8: ) Form into a long sausage and chop of lengths
9: Roll these pieces out into pancakes about 1/8 inch thick
10: Bake the 'lompe' on a hot iron surface
11: Yield: Makes 10 to 12 small pancakes Time: 1 hour From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 From Gemini's MASSIVE MealMaster collection at www
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