It’s that time of year again. Advertisements for church suppers and bazaars abound, and there, in the fine print, are the words &uot;lefse will be sold.&uot;

For weeks beforehand, crews of men and women assemble in church basements to make dozens upon dozens of the flat round food of Scandinavian origins.

Just why people like lefse so much mystifies Andy Rhiger of Albert Lea, who has been making it himself for 20 years, ever since his mother went into the nursing home and had to stop making it. Perhaps it makes such a good fund-raiser because people feel it’s too much work to make themselves, he said.

That doesn’t really bother Rhiger, who actually likes working alone on his lefse. &uot;I make German lefse, Norwegian lefse and holy lefse,&uot; he said, adding he always needs to listen to something while making it, whether it’s German music, Norwegian music or the New Testament.

This time of year, his phone rings a lot with orders. He’s sent his lefse all over the country, with customers in California, Texas, North Carolina &045; you name it. &uot;I package all year ’round,&uot; Rhiger said.

He made 96 dozen lefse for the Oakland Lutheran Church lutefisk dinner. He said he can roll out about 10 dozen a day.

And he willingly helps out the group that’s near and dear to his heart, the Sons of Norway. He recently helped the group make 125 dozen for a fund-raiser.

Virginia Plantage recently chaired Trinity Lutheran Church’s lefse-making project. Church volunteers turned 160 pounds of potatoes into about 80 dozen lefse, which were sold at the church’s soup and pie lunch and supper.

She, too, began making lefse when her mother couldn’t make it anymore, about 20 years ago. She’s found the secret is rolling it out thin &045; that makes it tender &045; and using enough flour so it doesn’t stick, but not too much flour.

&uot;The first ones I made tasted fine, but they weren’t very pretty,&uot; she recalled. Years of practice have now made the job much easier, she added.

She believes people like it because it’s simply good to eat. &uot;It brings up memories of being a kid,&uot; she said.

She likes to eat it with white sugar and butter, while her husband prefers brown sugar.

Rhiger’s favorite way to eat it is in a hotdish. While his recipe is a &uot;secret,&uot; he said when he gets done, it tastes like a Reuben sandwich.

French chef, Christian Jeanmarie Guibert, recently published a cookbook, &uot;OooLaLa! Lefse,&uot; which he terms &uot;lefse’s passport to international flavors.&uot;

He writes, &uot;In October 2001, I stumbled on the Scandinavian lefse, that was untouched territory. I decided to tackle lefse in a new form and wrote my first cookbook, &uot;OooLaLa! Lefse.&uot;

Following is a sampling of Guibert’s recipes, using basic lefse.

Le LefsOmelet, Spanish Style

2 sheets lefse

3 eggs

1 Tablespoon extra-virgin olive oil + 1 T. for the omelet

1/4 cup chopped red onion

1/4 cup diced tomato

1/4 cup chopped red and green pepper

1 Tablespoon chopped black olive

1/4 teaspoon chopped garlic

1/4 cup heavy whipping cream

1 teaspoon cold water

1 pinch grated nutmeg

2 Tablespoons grated Monterey Jack cheese

Pour olive oil in 9-inch nonstick pan over medium heat. Add onion until lightly colored. Add tomato, pepper and black olive. Continue cooking for 2-3 more minutes. Add garlic, cook 1 more minute. Remove from heat. Break eggs in bowl, add cream, 1 tsp. cold water, pinch of grated nutmeg and salt and pepper to taste. Beat with fork for 10 seconds. Pour 1 tablespoon olive oil in 9-inch nonstick pan over medium heat. Add egg mixture; when eggs start to set, fold in tomato mixture. Roll omelet like cigar, place omelet on top of both lefse, roll it, and place in oven proof dish, top lefse with Monterey Jack cheese. Broil in oven 25 seconds. Serve on plate after cutting into three smaller pieces. Arrange the pieces like a star in middle and decorate with spring of fresh basil. Serves 4.

Le Lefse Quesadillas

6 sheets lefse

6 slices of Swiss cheese

6 slices of Muenster or Monterey Jack cheese

6 slices of fresh tomatoes (beefsteak)

2 Tablespoons sliced and toasted almonds

1 Tablespoon melted butter or olive oil

6 fresh basil leaves

Brush melted butter or olive oil on 3 sheets of lefse. Add two slices of Swiss cheese and two slices of Munster or Monterey Jack cheese.

Top with tomato and basil leaf. Sprinkle each sheet with almonds. Brush melted butter or olive oil on remaining 3 sheets of lefse. Place buttered side up on top of previous 3 sheets. Bake at 345 degrees until golden. Cut into quarters and serve. Serves 6.

Le Lefse Pizza

4 sheets lefse

1 large red onion, chopped fine

3 large tomatoes, coarsely chopped

2 cloves garlic, chopped fine

2 Tablespoons olive oil

2 Tablespoons Parmesan cheese

1/2 cup mozzarella cheese, shredded

12 leaves fresh basil.

Heat olive oil in large skillet over high heat. Add onion, saute one minute. Add garlic, saute an additional minute. Add tomatoes, cover and simmer over medium heat until cool (5 minutes). Spray baking sheet with olive oil or cooking spray. Lay 4 sheets of lefse on baking sheet. Top each sheet of lefse with 3 T. of sauce. Sprinkle Parmesan and mozzarella cheese evenly across sheets of lefse. Broil for 2 minutes and serve. Serves 4.

Le Lefsagna (Lefse Lasagna)

8 Lefse

4 cups tomato sauce

2 cups cream sauce (recipe below)

12 ounces ricotta cheese

1 cup fresh grated mozzarella

1/2 cup grated Parmesan

4 leaves basil, fresh.

Spray 8-by-12-inch oven-safe dish with olive oil or cooking spray. Pour 1/2 cup of tomato sauce on bottom of dish. Drop 1 teaspoon of cream sauce every inch. Drop 1/2 teaspoon of ricotta cheese in between. Lay 2 sheets of lefse. Repeat again and again until there is no more lefse. Top with tomato sauce, cream sauce and cheeses. Bake at 325 for 1 hour. Garnish with basil leaves. Serves 4.

Cream sauce

2 Tablespoons honey mustard

1 pint heavy cream

1 Tablespoon butter

1 dash nutmeg

Salt and pepper to taste

1 tablespoon chicken base (stock)

Use double boiler, place water in bottom to touch bottom of top boiler pan, over high heat. Place all ingredients in top pan. Whisk while heating until thickened like consistency of mayonnaise. Add flavor from one of the following: basil, dill, Italian parsley, shot of brandy, shot of Cognac, shot of vodka, sauted mushrooms, saffron.

This is a very versatile sauce and can be used on any dish; meat, poultry, fish, even salads. Can be served hot or cold. Makes 2 cups.

Le Turkey Sandwich

4 sheets lefse

8 slices roasted turkey

4 Romaine lettuce leaves

4 slices tomato

4 Tablespoons mayonnaise

1 Tablespoon honey mustard

2 Tablespoons chopped black olive

2 Tablespoons radishes, chopped fine.

Mix in small bowl the last 4 ingredients. Add salt and pepper to taste. Place lefse on cutting board. Spread 1 tsp. of mayonnaise mixture evenly on the lefse. Top lefse with 2 slices turkey, 1 Romaine leaf, and 1 slice tomato. Top the tomato with 2 tsp. mayonnaise mixture.

Roll the lefse. Cut in half. Serve on plate. Serves 4.

Le Monastery Lefse (The Sweet Lefse)

2 sheets lefse, cut in half

8 teaspoons orange marmalade

2 teaspoons dark brown sugar

8 teaspoons black currant liqueur

1 cup heavy cream

1 teaspoon vanilla extract

1 Tablespoon granulated sugar

To make whipping cream: Combine vanilla extract and sugar and cream. Whip until thick. Set aside in refrigerator for 1 hour.

Warm sheets of lefse on oven sheet at 325 for 10 minutes. Spread marmalade on one side of lefse. Sprinkle with dark brown sugar. Drizzle black currant liqueur. Place under broiler for 30 seconds. Serve with a dollop of whipped cream. Serves 4.

(Contact Geri McShane at lifestyles@albertleatribune.com or 379-3436.)