Tag Archives: Betsy Codier

Recipes by Betsy Codier, dearly missed Grandmother.

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Coq au Vin (Betsy Codier)

4 pieces chicken – boil slightly and skin

In dutch oven – heat:  3 T olive oil, 2 slices cut up bacon, 3/4 c (1 med) onion or peeled pearl onions, 2 cloves (or to taste) chopped garlic

Remove vegets.  Brown chicken pieces.  Remove chicken.

Add:  3 T flour, stir into oil and brown.
Replace chicken and vegets.
Mix and add:  1 1/2 c burgundy or other red, 1 c chicken brother, 2 T catsup, 2 T brown sugar, 1/4 tsp thyme, 1/8 tsp marjoram, 1 tsp salt, parsley to taste, and 1/2 bay leaf.

Simmer 1 hour.  Add some fresh mushrooms last five minutes.  Serve on noodles or rice.

Spicing when I cook this is actually variable.  There are a lot of different combinations that work well and are tasty.  Also not sure if those are the ratios I use.  They are the ones I started with, but I don’t always measure spices anymore.

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Cream Cheese Kugel (Betsy Codier)

8 oz cream cheese
1/4 c butter
4 beaten eggs
1/2 c milk
1/4 c sugar
1/2 tsp salt
4 c noodles – cooked and drained (I’ve used so many different sorts it is ridiculous, even angel hair cooks into it decently)
1/2 c raisins
1/4 tsp cinnamon

Mix cream cheese and butter.  Add eggs, milk, sugar, salt.  Then noodles and butter.  Sprinkle with cinnamon.  (Or mix some in with the other stuff and then sprinkle as well.)
Bake 30 minutes at 375 or until it looks like it has set.

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Apples, Noodles, and Cheese Casserole (Betsy Codier)

12 oz noodles
1 c shredded cheddar
4 T butter
4 c diced, peeled apples
1/2 c dark brown sugar
1/2 tsp ground mace

Cook noodles for 3 minutes.  Drain, put in casserole.  Add cheese and butters – stir until melted.  Mix in apples, sugar, and mace.  Bake, covered at 350 for 35 minutes.  (Stir in cooked chicken or sausage, if wanted).  Uncover, bake until done.

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Lemon Chicken (Betsy Codier)

2-4 chicken breasts, skinned and boned
Marinade chicken in:  lemon flavored salad dressing or 1/3 c lemon juice, 3 T Dijon, 1/3 c olive oil, pepper to taste

Saute 2 finely chopped cloves garlic in 2 T fat.  Drain chicken, brown in with garlic.  Remove chicken – add 1 c chicken brother, 1-2 tsp corbstarch, remaining marinade, 2 T parsley.  Return chicken, cook until done.

Garnish with almond bits and lemon slices.