Tag Archives: Betsy Codier

Recipes by Betsy Codier, dearly missed Grandmother.

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Savory Chicken Breasts (Betsy Codier)

2 split chicken breasts, skinned and boned

2 T melted butter

1 tsp kitchen bouquet

1-2 c white wine

Equivalent to 1 chicken bouillon cube

3 oz mushrooms

8 oz water chestnuts

1 T cornstarch or flour

2 T cold water

browned sliced almonds

Brush chicken with melted butter and Kitchen Bouquet.  Place mushrooms, wine, and bouillon in small pan – boil until bouillon dissolves.  Brown breasts quickly.  Add sauce, cover, cook 30 minutes to an hour on low until meat is tender.  Remove chicken, add everything else, adding more wine or water as needed.  Return chicken and heat through.  Garnish with almonds.  Serve on pasta or rice.

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Random Stew (Betsy Codier)

1 1/2 lb (ish) of stew meat

2 c bouillon

1/2 c red wine

Vegets of preference (carrots, potatoes, onions, etc…)

bay, salt, pepper, worcestershire sauce, etc…  to taste

Bring to a simmer, and allow to simmer until meat and vegets are done enough to eat.  Thicken if neccesary. (Simmering will take at least an hour, depending on size of various bits.)

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Beef Tenderloin Dijon(Betsy Codier)

2 lb beef tenderloin roast

1 1/2 tsp salt

3/4 tsp pepper

2 T olive oil

2 cloves garlic

4 c water

22 oz beef broth

1 bay leaf

1/2 tsp thyme

2 cloves

Tie roast with string at 2 inch intervals.  rub 1 tsp salt and half tsp peper over roast.  Heat oil in dutch oven.  Add roast and garlic – cook ’til evenly browned.  Remove roast, pour off drippings.  Add water, broth, bay, thyme, cloves – bring to a boil.  Add roast – simmer 20 minutes (130 internal temp for rare).  Strain liquid.  Add cornstarch and mustard, turn into paste.  Slowly add cookng liquid – add rest of salt and pepper (or to taste).  Cook until slightly thickened.

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Strawberry Shortcake (Betsy Codier)

1 3/4 c flour

2 T sugar

1 T baking powder

1/2 tsp orange peel

3 T butter

3/4 c milk

Topping:

2 pts strawberries

1 T OJ

1 T sugar

Combine flour, sugar, baking powder, orange peel.  Pastry-blend in butter.  Stir in milk.  Roll dough.  Cut biscuits.  Bake 12-15 minutes.

Once cooled, combine ingredients for topping, place on top on a halved biscuit, perhaps add whipped cream.

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Standing Rib Roast with Madeira (Betsy Codier)

2 cloves garlic

1 tsp marjoram

1 tsp thyme

1 tsp salt

1/4 tsp pepper

5 lb rib roast

2 c sliced mushrooms

1/4 c dry red wine

1 T tomato paste

1 envelope onion soup

1 T flour

1 1/2 c water

1 T parsley

pepper

Combine:  Garlic, marjoram, thyme, salt, pepper

Trim roast, rub with spice mixture.  Roast 10 minutes at 500 degrees, decrease heat to 350 and roast for 1 1/2 hours.  (150 internal temp.)

Skim pan, combine drippings with butter.  Stir in shrooms.  Cook until tender.  Stir in wine and toamto sauce, then soup mix.  Blend flour and water.  Add.  Bring mixture to a boil.  Stir in parsley and more pepper and spices to taste.

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Leg of Lamb (Betsy Codier)

(buttend of the leg, half-leg)

Put in pan, rub garlic in on all sides, salt also, and stab it with rosemary.
Bake at 300 for 20-25 minutes to the pound.  (165-180 internal temperature.)

Gravy:  3 T flour in 1/2 c cold water, pour slowly into hot drippings (over medium heat), stir constantly until appropriately thickened.

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Cheezy Chicken Tetrazini (Betsy Codier)

1 1/2 lb chicken, cubed
2 T butter
1 1/2 c sliced mushrooms
1 small red pepper, cut into strips
1/2 chopped green onions
1/4 c flour
1 3/4 c chicken brother
1 c cream or 1/2 and 1/2
2 T sherry
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
Pasta
1/4 c Parmesan
2 T parsley
4 oz shredded Jarlsberg

Brown chicken in butter  Add mushrooms, cook until tender.  Add red peppers and green onions.  Stir in flour. Slowly add brother, cream, sherry.  Cook ’til thickened and smooth.  Add salt, pepper, thyme.  Mix pasta, parmesan, and parsley together, then add to rest.
Bake 30 minutes at 350.  Top with shredded cheese.