GRAND FORKS — They bump their way down country roads. They are piled high in trucks.

This weekend around Grand Forks, potatoes are the king and queen.

Potatoes were ready to be riding high among the floats and marching bands in the Saturday morning parade.  

Recipe books from days gone by tell the story. Long live the potato pancakes.

A recipe was printed in 1963 in the Calvary Lutheran cookbook. To make them, sift 2 cups flour together with 6 teaspoons baking powder, ½ teaspoon of salt and 2 tablespoons of sugar. Add 1 ½ cups of milk. Two cups is better if the batter is too thick. Add milk alternately with dry ingredients and mix. Add melted butter to the rest of the mixture. Bake.

Using leftover potatoes was the basis for potato biscuits long ago.

To make them an old recipe calls for sifting 1 cup of  flour with 4 teaspoons of baking powder, ½ teaspoon of salt, and adding to 1 cup of mashed potatoes.

Work in two tablespoons of shortening handling very lightly. Add ½ cup milk gradually to make a soft dough.

Roll or pat to 1/8 inch thickness. Cut with biscuit cutter. Brush with melted butter.

Bake on a greased pan.