Anne Abramson Bruno

(1914-2001)

Anne (Encye) learned to cook after she got married, and she developed a repertoire of delicious meals. She preferred basic simple foods prepared just right so each part of the meal could be well appreciated. When she and Ralph moved to Phoenix after the kids were finished with college and graduate school, she decided that was enough cooking, and Ralph took over as the primary home chef with Encye as his sous-chef.

When she wasn't cooking (which was very often), she was an accomplished artist, painting primarily in oils and acrylics and specializing in flowers, still lifes, life models, and landscapes.

Anne was also a Realtor licensed in New York State and later Arizona, and she managed the office of Bruno Realty in Albany, NY for many years.

RECIPES

CHICKEN SOUP

This recipe is an amalgam of soups made by Peshie (Encye's mother), Encye, and Nanny. It never is exactly the same because it depends on what you have in the house and whether or not you are starting with a chicken and making stock or using bouillon.

Just throw together the chicken stock (or bouillon) with plenty of chopped onion, peeled chunked carrots, chunks of celery (if you have celery leaves, chop them up in there too), and other veggies you might have. Mom sometimes added a diced turnip or some water chestnuts. Don't be shy about trying some other vegetables if you have them.

Simmer and season with salt or garlic salt, pepper, dill, parsley.

If you started with a chicken, break up some of the chicken into the soup before serving. The longer you simmer the better the flavors meld and the better it tastes.

Check the recipes under Merle for one of her variations and under Ralph for Matzoh Ball soup.

MOM'S JELLO MOLD

We all teased mom about making something as corny as a jello mold, but everyone always ate it and she was always asked to bring it when we did pot lucks at someone else's house.

1. •    2 regular sized packs jello (apricot or strawberry or cranberry)
   

2. •    Peeled apricots and juice (or other canned or fresh fruit)
   

Make jello (using juice for part of the liquid). Use about 3 3/4 c instead of 4 cups.

When dissolved, add a small package of cream cheese and blend in the blender. You can blend it all together or use just part of the jello with cream cheese and the rest will form a clear layer.

Add fruit and chill in a copper or aluminum mold until firm.

Just before serving, dip the mold into warm water to loosen the jello. Put a dish on top and flip it over. Garnish.

BAKED LEG OF LAMB

Have butcher skin top and use a small sharp knife to remove the top layer of fat.

Rinse lamb thoroughly. Sprinkle with flour to cover top and keep juices in.

Season generously with salt, pepper, garlic salt, paprika.

Mix: 1 can tomato sauce, 2 grated carrots, 1 good sized onion (grated), 2 cans water, salt and pepper.

Pour the mixture over the lamb.

Cook at 450 degrees for 1 3/4 hours (depending on the size of the lamb.

Baste frequently and add water if necessary.

Don't over cook. Lamb should be slightly pink inside when it is done.

COLE SLAW

This recipe is simple but it is a fresh light spicy cole slaw.

Grate a small sized cabbage and add 3 or 4 grated carrots. You can also grate in an onion if you wish.

Add some vinegar and a half teaspoon sugar.

Add garlic salt and a lot of coarse ground black pepper.

Add enough mayonnaise to dampen it so it works through the whole slaw, but don't turn it into a sticky mayonnaise  mess.

CUCUMBER SALAD

Another quick light salad.

Peel and slice some cucumbers paper thin and add some very thinly sliced onions.

Add salt, coarse ground black pepper, and a little oil and vinegar.

Optional:  add sour cream or plain yogurt at the end.  Fresh dill works nicely too if you like it.

Allow to stand in the refrigerator for a few hours before serving.

TOMATO SALAD

This is similar to the cucumber salad. Chunk up some fresh summer tomatoes and thinly sliced red onion.

Add salt, pepper, oil, vinegar (lightly dressed) and allow to sit for a few hours before serving.  If you have a few leaves of fresh basil, that’s a nice last minute addition.

BUNT

I think this is a recipe mom got from Nanny, but it was a favorite. It doesn't need frosting, but a light sprinkling of confectioners' sugar makes it more festive looking.

PEACH COBBLER

This one almost feels like cheating, but mom pulled it off as a treat for last minute dinner guests and everyone thought she had done something special.

You just need canned Elberta Peaches and Bisquick. Put the peaches in a low glass baking dish, add some blobs of made up Bisquick over the top and bake.