Potato Balls (Dumplings or Griesknoedln): Boil 3# potatoes in skins and when tender remove the skins while hot. Put through a ricer (kind of a giant garlic press) or mash coarsely. Add 4 slices of toasted bread cut into cubes, 2 tsp. salt, 2-3 eggs, 2/3 c. farina (cream of wheat), and 1 c. flour. Mix well with your hands. Bring large pot of water to rolling boil. Make one trial ball about the size of an egg and roll in flour, then place in boiling water. It will sink at first, and then floats when it is done. If it totally falls apart or doesn't float, add a little more flour to the mix and try another. Form balls; roll in flour, placing on a plate until you have about 10. Put these into the boiling water and cook until they float removing with a large slotted spoon to drain. These have always been our family's favorite with sauerbraten. But they are great with roasts or any sort of spicy sauce. They are also fantastic sliced and fried for breakfast with your eggs. (Recipe reconfirmed with Grandma Kretschmann but hers calls for 10# of potatoes at a clip.)

Potato balls, we called them, Kartofelknoedln or Griesknoedln in German. Boil 5# potatoes in skins until cooked. Remove skins while hot and put potatoes through a ricer (looks like a giant garlic press). Add 1c. farina (cream of wheat), 1 c. flour, 3 eggs, 6-8 slices of diced toast, salt and pepper. Mix all ingredients thoroughly with hands, form into 2" balls and roll in flour. Drop balls into large kettle of boiling water and after they rise to the surface, cook for 10 min. Make and drop in about 10 balls at a time. Serve. (Mom says to try one ball first in the boiling water and if it falls apart add a little more flour.) Knoedln can be made without a ricer, just mash the potatoes, even with skins. You might have to add more flour to make them stay together. Potato balls are great for meals with gravies, and are fantastic when sliced and refried for breakfast. Made smaller, they go well in soups. (Dumplings?)