About Gwen Katula

This author has not yet filled in any details.
So far Gwen Katula has created 78 blog entries.

Happy Anniversary

Yay! Lefse is celebrating another anniversary! Uffda! We’re going into our 10th year and its all thanks to you!

It has been a bumpy, twist and turn venture but we’ve come a long way baby. Man have we learned a lot! (Still learning too.)  We do our very best to bring you all things lefse, because every year we hear more stories about how a loved one used to make lefse but no one does anymore. So we’ve gathered up all the tools and perfected the recipe. So now, YOU can take up the tradition and start passing it down. Gather the family and grab the potatoes…memory making is in progress!

So another year…and we intend to celebrate…all year long! Kicking it off right here. Yes. Right now. We are giving away one of our Lefse Essentials Accessory Kit! All you have to do is leave us a comment below telling us how long you’ve been making lefse. 1 year, 3 years, 30 years? We will announce our winner at the end of May. One entry per person pretty please. Good luck!


2017-11-13T22:43:31+00:00By |

Bethany Fellowship Lefse Grill – another fun find!

I frequently hear about the older lefse grills from customers and to be honest I have never had one in my possession, only seen pictures or heard stories. Then one day I stumble on a gem. I am now the proud owner of a Bethany Fellowship Lefse Grill Model 215 and it works!! Ya just can’t beat that!

lefse-grill-front lefse-grill-all

So in researching I have found that Bethany Fellowship was not a company, it was truly a fellowship founded in 1945 by Ted Hegre in Minneapolis, MN.  It’s now recognized as Bethany College of Missions. As a way of raising funds for their college Bethany has been through several business ventures, one of them being lefse grills back in the day. I found an old advertisement in the Winona Daily News archives from 1968. RD Cone’s Ace Hardware was selling the Bethany Fellowship Lefse Grill: Regular finish $19.95, Teflon $24.95!! Ahhh, to have prices like that again.

I’m still researching, but it is to my understanding the model 215 then went to the model 400/410 Patio Grill and everybody had one of those. My grandfather said he repaired more of those grills than he cares to remember. As he says, “Back then you fixed what you had, you just didn’t toss things out like old news”. Right on Gramps! So now my hunt is onto the model 400. Never know where it might turn up…yard sale, thift store, antique shop, eBay, estate sale. In the meantime, I’d love to hear from you! Have you got an oldie but a goodie? Do you have some history to share? Leave us a comment below!



2017-11-13T22:43:31+00:00By |

Lefse for Deer Camp

We all know that you need lefse for the holidays, right? It just wouldn’t be Thanksgiving or Christmas without lefse. But for my family you HAVE to have lefse for deer camp too! And deer camp kicks off this weekend. The guys bombarded the kitchen and made a mess, BUT they made some pretty awesome lefse too! Some of the highlights…

The youngsters: Dayne, Wade and Tel (ages 12,11,10) rolled amazingly thin and round sheets. (Now one of these days I will think to bring out a camera better than my phone-ugh!)

Here’s Tel’s very first sheet of lefse he has ever rolled! A natural but he comes from a long line of Erickson’s so really we weren’t too surprised. :)

And here is Wade and his first sheet of lefse. His mom is the Lefse Lady so he was feeling pretty confident too!

And here is Dayne and his first sheet. His Mom is the Lefse Lady too and he said he could roll lefse all day long!

The guys were lefse making machines. Here you have Grandpa Mark rolling, even with an injured thumb. You just can’t slow down a stubborn Norwegian! And Ty, the big guy in black, he was a bit camera shy. Very busy concentrating on not burning the lefse. :)

And there you go! The Brush Hollow Legends Deer Hunting crew with their lefse! And the fella in the middle is Bill (he’s Polish!!) but you should see him roll out the lefse. We had to stop him several times because they were gettin’ so big they wouldn’t fit on the grill.

Super Duper lefse by the Trio of hunters
Dayne, Wade,Tel and illustrated by themselves

2017-11-13T22:43:31+00:00By |

A fun find!

Ya just never know what you’re gonna find, do ya now? A recent visit to a new antique store turned up a fun find! Fest your eyes on the Party Patty Pac Shell & Waffle Molds! Just dip and deep fry! Serve as main dishes or desserts- Stays fresh for days.

Party Pac Rosette molds

Now I couldn’t find a date on the box or materials and some quick internet searching didn’t get me far at all. So really, I am not sure how old these are but they are classic in my eyes. The insert suggests that these work great as a main dish serving as well as dessert. Fill shells with creamed meat or creamed fish! I can only imagine that a jello salad on the side would complete your meal. Now me, I’m partial to the dessert rosette. And I like them with plenty of sugar sprinkled on. Mmmm….so good. A little grease is always good for the system!?

Here’s the recipe from the insert:

1 cup flour
1/2 cup evaporated milk
1/2 cup water*
1 teas. sugar
1/2 teas. salt
1 egg, unbeaten

Mix milk, water, sugar, salt and egg together. Stir slowly into flour, then beat until smooth with rotary beater at medium speed. Makes about 36 shells. Cooking oil must be 365 degrees throughout cooking, if temp. drops you’ll have soggy,greasy cookies. *1/2 cup beer can be substituted in place of water for beer recipe.

Here’s the adjusted recipe (owner’s handwritten notes on the side- love those!):

1/2 c flour
1/2 c cornstarch
1 c evaporated milk
1 Tbsp sugar
1/4 teas salt
2 eggs
1/2 teas vanilla

2017-11-13T22:43:31+00:00By |

Eating with the Ancestors

Submitted by Marcy-Jean Mattson
June 28, 2012

I recently visited some very old relatives. Although they have been dead for many years, we communed for over an hour making a recipe of lefse, the traditional Norwegian potato flat bread. Although lefse was traditionally a daily bread, our family now sees it only at the Thanksgiving table.

I still remember being in Grandma’s basement kitchen- standing next to the old gas stove while Grandma Julia taught my younger cousin Jill and me to bake the sheets of lefse. Julia rolled the dough paper-thin, then transferred the round to the griddle on a long, thin wooden stick using a practiced hand motion that rolled the sheet across the grill. Jill and I watched big bubbles develop as the round started to cook. When the first side was browned, we would slide the wooden stick under the dough and flip it- imitating Grandma’s hand movements. I remember the silky feel of the dough as I moved it on the grill and the smell of cooked flour.

Jill and I spent lots of time “helping” Grandma. I always figured we were pulled in to work because she wanted help and didn’t understand the rules about child labor. It wasn’t until years later that I realized that cooking with two little girls was not the most efficient use of her time and very out of character for the impatient Julia. I remember the conversations as she told us about learning to make lefse from Jenny, her Mom, who had emigrated from Norway as a child. Grandma, in her way, was trying to pass the tradition to us.

My Dad, brother and I tried making lefse after Grandma died and the results were utter failures. The dough was too sticky and would not roll properly – the dough absorbed too much flour. We hadn’t a clue how the dough should feel. The resulting rounds were as crisp as potato chips, not soft and pliant like Grandma’s. Grandma Julia, like the women before her, didn’t measure ingredients – she added flour to the mashed potatoes until the dough “felt” right. My cousin and I helped Grandma cook the lefse, but only Grandma knew the secret mixing the dough.

Several years ago, I heard a food scientist on National Public Radio explain that the starch in potatoes is best worked very cold. I made mashed potatoes that night and secretly made lefse the next night. It worked! The dough was light and pliable and rolled beautifully. I asked Dad if Grandma used cold potatoes and he said she had – he had known the secret all along, but hadn’t realized it. Best of all, when Dad tasted a sample, he pronounced it almost as good as Julia’s. The ultimate compliment.

Traditions are the glue that keep families together- and most of them involve food! Garrison Keillor says you cook with the ancestors and eat for the ancestors. We eat the peasant food, the food of survival that brought us this far. Do you have memories of a food that your Grandma or Auntie made, but don’t have a recipe? It is worth the time and effort to try and recreate the taste the tradition to pass on to your family.


2017-11-13T22:43:31+00:00By |
Load More Posts