5 parts oil to one part vinegar
In one pint add

1. •1 tsp sugar
   

2. •1 tsp salt
   

3. •1 tsp pepper
   

4. •touch garlic salt
   

5. •1 tsp (oregano, spice island salad herbs, basil, tarragon)
   

6. 
   

Shake well and pour over salad just before serving.

1. •  Veal (~1 lb)
   

2. •  2 large onions thinly sliced thin
   

3. •  4-5 cloves garlic minced
   

4. •  Tomato sauce (enough to cover meat)
   

5. •  1 green pepper (chunked)
   

6. •  Oregano, basil, marjoram, dried chili peppers to taste
   

7. •  Black pepper
   

Saute onions slowly until carmelized quite dark, then add garlic

Pound veal and cut into strips.

Brown veal in the onion pan.

Add heated tomato sauce to onion and veal

Add green peppers (some as chunks, some as smaller bits)

Add seasoning
(oregano, basil, marjoram, hot pepper, black pepper (a lot)

Cook slowly over low heat until ready to serve.

4 oz/ butter

1 1/2 lb. fillet of beef

1+ tsp. finely chopped onions

9+ mushrooms julliene

1/2+ tsp salt; 1/4+ tsp. pepper

2 tbls flour

1/2 c. dry sherry

1 c. sour cream

1 c heavy cream (opt.)

1/2 c brown gravy (homemade)

6 chives cut fine

1 1/2 tsp. horseradish

a little Worcestershire sauce

a little catsup

In large frying pan, heat butter until very hot.
Dredge meat in flour and saute until it starts to brown.
Add onions, mushrooms, salt, pepper.
Saute 1 minute more

Mix sherry, sour cream, sweet cream, chives, horseradish, brown gravy and add to meat mixture.

Allow to reach full boil. Remove from heat immediately so meat won't get tough.

1. •  7 qts. water
   

2. •  1 lb pearled barley
   

3. •  Salt, pepper, seasoning to taste
   

4. •  Giblets or marrow bones or soup meat
   

5. •  4 onions, 4 carrots, celery all pureed together
   

6. •  1 Leek: pureed
   

7. •  1 large can tomato puree (or 1 small can tomato paste + 2 can tomato sauce)
   

8. •  Parsley, (dill optional)
   

9. •  2 packages dry mushrooms (let soak in boiling water and then cut up)
   

10. •  1 lb. chopped fresh mushrooms
    

11. •  Several Tbls. flour
    

12. •  1/8 lb. butter

Let the giblets and salt simmer. Keep skimming until frothy stuff stops coming up.
Add barley and let simmer until it starts to swell.

As it boils down, add the rest of the vegetables and simmer on very low heat for several hours.

Stir it up from the bottom regularly so the barley doesn't start sticking to the bottom.

At the end, add einbren and simmer for at least 10 min. more.

1. • To make the einbren, melt about a half stick of butter and then add a few tablespoons of flour. Stir constantly as the butter bubbles and the flour thickens until the mixture turns honey colored. Then add it to the soup.

1. •  1 ham bone (if you have it)
   

2. •  1 lb. dried lentils or split peas
   

3. •  1 medium onion chopped
   

4. •  1 stalk celery diced
   

5. •  1 carrot grated
   

6. •  1 Tbls. chopped parsley
   

7. •  3-5 cloves garlic minced

1. •  1 pint diced tomatoes
   

2. •  2 beef bouillon cubes
   

3. •  2 qts. water
   

4. •  2 Tbls. salt, pepper to taste
   

5. •  1/2 tsp. tabasco sauce
   

6. •  8 frankfurters or sausages sliced
   

If you have a ham bone to start the stock, that's great. It's the best way to use up ham leftovers after a big dinner. Save all the little ham pieces and use them instead of frankfurters or sausage slices.

Combine the stock with onions, celery, carrot and tomatoes in a 6 qt. saucepan.
Cover and simmer over low heat for 2 hours stirring occasionally.

You may want to blender the cooked split peas or lentils with the cooked vegetables after they've been cooking for a while. It makes a nice smooth soup.

Add tabasco sauce, salt and pepper (and optional garlic) to taste.

Add sliced frankfurters or sausages or ham pieces and cook 10 minutes longer.

Makes about 3 1/2 quarts of delicious rich soup.

Dad's matzo ball soup was a favorite, especially when anyone had a cold. This is one of those rare Bruno recipes that relies on a prepared mix. The family secret to making light fluffy matzoh balls that don't fall apart but don't sink like stones is to use Manischewitz Matzo Ball & Soup Mix.

Dad, of course, started with a stock made of chicken, onions, carrots, celery and spices. Fresh dill and parsley added at the end make it taste really good. Just follow the directions on the box and add the matzo balls to the boiling stock.

3 lb. top round of beef cut into large cubes

3 Tbs. butter

1/2 cup brandy

3 Tbs. flour

1 clove garlic crushed

2 celery stalks diced

3 sprigs parsley

2 sprigs thyme

1 bay leaf

2 tsp. tomato paste

1/2 tsp. minced lemon rind

4 cups red wine

6 slices bacon diced

2 lbs. small white onions

2 tsp. lemon juice

1 lb. small mushrooms

1/4 cup chopped parsley

salt, pepper to taste

Brown beef cubes in hot butter in a skillet or Dutch oven.

Add heated brandy and flame.

Sprinkle with flour and stir over low heat until flour is browned

Season: add salt, pepper, garlic, celery, herbs, tomato paste, lemon rind, and heated red wine.

Add enough boiling water to just cover the meat.

Simmer covered, stirring occasionally for 1 1/2 to 2 hours or until meat is almost tender.

Saute diced bacon until transparent.

Add onions and saute until lightly browned.

Add mushrooms and cook 2 minutes longer

Drain excess bacon fat and add the bacon/onion/mushroom/lemon juice mix to stew pot.

Bring to a boil and simmer 15 minutes or until onions are just soft.

Remove bay leaf, add fresh chopped parsley and serve.

1. •Make long grain white or arborio rice. Use less water than suggested and cook only 15 minutes so it isn’t quite cooked. Pour off excess liquid if there is any.
   

2. •Saute in a large frying pan (in butter or oil): diced onions, green peppers, celery. Shake on one layer of fine herbs (either a pre-mix or your favorite herbs).  Add salt (not much) and pepper, and cover with paprika.
   

3. •Mix and add more paprika.
   

4. •Saute until the vegetables are soft.
   

5. •Add rice to the pan and cook until it gets a nutty smell and turns a little dark.
   

6. •At this point the rice mixture can be stored in the refrigerator or heated in the oven in a covered casserole or placed directly on the stove in a covered heavy pan.
   

7. •Cook until the rice mixture is hot and rice is tender.