• 3 Large raw potatoes, peeled
• 1 cup matzo meal
• 3 Tbs canola oil
• 3 eggs or egg substitute
• 2 quarts boiling water with 1 tsp. salt or simmering broth

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1: Grate potatoes or put them into a blender.

2. Squeeze out the water with cheese cloth as dry as possible

3: Combine potato pulp with matzo meal and oil

4: May refrigerate for an hour or drop from soup spoon (about walnut size balls) into boiling water.

5: Simmer with cover aslant for 25 - 35 minutes

6: Test a knaidel after 25 minutes.

Serves six to eight for a soup.

The following is my story: Then the onslaught.  With Hitler's forces' imminent arrival.  Lithuanian nationalist and right-wing extremist armed and funded by the Germans and driven by ideological anti-Semitism, began a bloodbath of the Jews. Read more ....

You can freeze almost any food. Some exceptions are canned food or eggs in shells.

Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking.

Source: USDA United States Department of Agriculture - Food Safety and Inspection Service -- Freezing and Food Safety