Kartoffelkloesse
Potato Dumplings
2 tbsp butter
1 loaf white bread, cut into cubes
flour
2 pounds boiling potatoes, peeled, cooked
1 egg
1 tsp salt
1/8 tsp ground nutmeg
pepper
In small skillet heat margarine until bubbly and hot, add bread and sauté, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well, portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls, press 3 bread cubes into each ball and seal closed, forming dumplings.
In 5-quart saucepan bring water to a boil, use slotted spoon to gently lower several dumplings into water (they will sink to the bottom), when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. Makes 12 servings of 2 dumplings each.

Sauerbraten
Sour roasted beef
1kg piece of beef
1/4 l vinegar from red wine or a mixture 50:50 red wine and vinegar
2 bay leaves
2 tbsp whole black pepper
2 big onions
1 big carrot
200g potatoes
1/4 l bouillon
2 tbsp sour cream
salt, pepper, oil
Place meat in a high saucepan, fill with vinegar (or mixture) until fully covered. Add bay leafs and pepper and place the saucepan in the refrigerator. Leave there for 2-3 days, turn the meat around a few times. Get the meat out of marinade and dry it. Spice meat with pepper all around. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until golden brown, too. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (esp. if you used only vinegar before). Add also some marinade (without leaves and pepper). Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once. Get the meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add sour cream, salt and pepper to your taste. Cut the meat into slices, serve with dumplings or vegetables.

Spaetzle
Noodles
2 eggs slightly beaten
1 1/2 cup flour, sifted
1/2 cup milk
1 tsp. salt
1/4 tsp. baking powder
Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. There is also a good old manual method. You need a chopping board and a long kitchen knife (with an even blade). Wet both board and knife by diving it into the boiling water. Ladle two to three table spoons of the dough onto the board and spread it. Use the knife to scrape small amounts of the dough (as long as the knife and about 1/4" wide) into the boiling water. When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.
When the spaetzle come to the surface of the water, fish them out using a skimmer or a sieve. Spaetzle are used as a siding for meat dishes, but it's up to you what to have it with.

Leberknoedel
Liver Dumplings
1/2 lb Beef Liver; ground
1 Medium onion; minced
2 tb Butter
1/4 lb Raw spinach
2 Eggs; well beaten
2 tb Parsley; chopped
1 tb Flour
Mix all ingredients thoroughly. Shape into small balls. Drop into boiling soup and cook for 5 minutes.

Kartoffelsuppe
Potato Soup Recipe
1 Medium onion, sliced
1/4 c Butter
3 Medium leeks (white part on)
6 medium potatoes
1 Ham bone, any size
1/4 ts Dried thyme leaves
6 c Chicken or beef stock or water
1/2 pt Heavy cream
Salt and white pepper to taste
Croutons
Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons.

Apfelpfannkuchen
German Apple Pancakes
2 lg Cooking apples (Yellow -Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar
Preheat oven to 475F. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.
Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375F and bake 10 min longer. The pancake will puff and climb up the sides of the pan.
Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.