Tag Archives: Betsy Codier

Recipes by Betsy Codier, dearly missed Grandmother.

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Quick Winter Herb Bread (Gramma Betsy)

2 1/2 c flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp basil

1/2 tsp marjoram (I didn’t have any so left it out and added a few leaves fresh sage)

1/4 tsp oregano

pinch thyme

1 c raisins

1 c ch nuts (used almond meal instead)

2 eggs

4 T honey

1 1/2 c buttermilk

1/2 c butter, melted and cooled

Mix dry ingredients.  Add raisins and nuts.  Beat eggs.  Add honey to eggs, followed by buttermilk, followed by butter.  Stir into the dry ingredients swiftly.  Split in two, put in greased loaf pans, and bake at 400 degrees for 20 minutes.

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Split Pea Soup (Betsy Codier)

2 lb split peas
3-4 qt water
1 ham bone or smoked ham hock
1-2 c chopped celery
1 c chopped onion
3 large diced carrots
1-2 bay leaves
1/4 – 1/2 tsp thyme
salt and pepper (and turmeric) to taste

Wash and sort peas, add enough water to cover them + s inches.  Boil for 2 minutes, cover and let stand for one hour.  Add everything else, heat to boiling, and simmer for three hours.  Remove bone, add diced ham if desired.  Fix seasoning.

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Spaghetti Sauce (Betsy Codier)

Originally my grandmother’s, it has seen a few tweaks since then.  Not the least of which is the semi-math equasion nature of the recipe now.

Start with deciding how many pounds of meat you want to use.  Typically, I use half some form of beef, half some form of italian sausage. A “normal” batch starts with about 1 1/2 lbs of meat, a fridge-filling-stick-some-in-the-freezer batch is double that or more.

So, take your amount of meat, and double it.  This becomes your “X” number.

X Carrots, chopped

1/2X to X stalks of celery, chopped

X Peppers (colour dictated by flavour preference), chopped

X Onions (small to medium), chopped

Canned Tomatoes – this one depends entirely on how thick you want your sauce.  Generally works out to 1 large can per pound of meat, without worrying about saving half cans.  I use whole tomatoes, and squish them over the sauce before putting them in.  Helps to break them up, and messy fun, too.

Tomato Paste – For colour, and entirely optional.

Meat – as above

Olives – By feel/to taste/until it looks right

Mushrooms – 1/4 to 1/2 X lbs, halved and sliced

Saute/Add in the following order, in enough oil to keep from sticking:  onions, celery, garlic, meat, spices part one, carrots, peppers, canned tomatoes, olives, mushrooms, tomato paste, spices part two.

Spice Suggestions (not necessarily all at once):  Salt, Sugar, Basil, Sage, Thyme, Oregano, Parsley, Marjoram, Anise, Black Pepper, Cayenne, Paprika

Simmer for at least two hours on low heat.  6 or more is preferable.  Best next day.

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Rouladen (Betsy Codier)

6 slices bacon (slightly cooked)

2 T bacon drippings

4 c sliced onions

6 1/4 lb beef tip steaks

Dijon

6 dill pickle spears

2 T oil

flour

1 1/3 c + 2 T water

Equivalent of 2 cubes beef bouillon or broth

1 tsp thyme

1 bay leaf

6 T flour

Hot cooked noodles

Cook onions in drippings until tender.  Remove onions.  Spread steaks with mustard, top w/ bacon, pickle, and onions.  Roll, coat with flour.  Brown meat.  Add water, bouillon, thyme, and bay.  Boil.  Simmer 30 minutes or until tender.  Remove meat and bay leaf.  Mix 2 T water, 6 T flour into skillet mix.  Cook and stir until thickened.

Serve on the noodles, using the thickened sauce.

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Beef Burgundy (Betsy Codier)

Mix in bag:  1/2 c flour, 3/4 tsp salt, 1/4 tsp pepper

Add 1 1/2 lb of round steak, cubed, and shake to coat

Heat 4 T oil in dutch oven, add beef and flour mixture.  Brown.

Add:  1 1/2 c water, 1 c burgundy, 1 1/2 tsp bouillon, 1 med onion (chopped), 1/2 c fresh parsley, 1 tsp thyme, 2 halved cloves garlic, 2 bay leaves

Heat to boiling.  Cover.  Simmer 2 hours.  Add 8 oz mushrooms.  Simmer 20 minutes.  Brown some almonds and use as a garnish (opt).

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German Chocolate Oatmeal Cookies (Betsy Codier)

3/4 c butter

1 c packed dark brown sugar

2 eggs

8 oz german sweet or 2 1/2 c semisweet chips, melted and cooled

1 T water

1 1/4 c all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3 c quick oats

1 c chopped nuts

1 c sweet coconut

Mix butter and sugar, add eggs, melted chocolate, water.  Mix flour, soda, salt, add to batter.  Stir in oats, nuts, and coconut.  Drop by T 2 inches apart onto greased (or silicon) cookie sheets.  Bake 10 minutes at 375, until bottoms are browned and tops are soft.  Ward off devourers for 2 minutes.

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Deviled Stuffed Eggs (Betsy Codier)

12 hard-boiled eggs

1/2 c chopped pickles

1/4 c ranch dressing or bleu cheese dressing or sour cream or mayo

1/4 c mustard

onion, salt, garlic, cayenne to taste

All measurements are suggestions.  Mix and match to your preferences.  Cut and prepare eggs.  Dice some of the white.  Combine the yellow and all the other stuff in a bowl and mush together.  Fill eggs with the result.  Sprinkle with paprika.  Chill, at least 4 hours, if you can.

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Aunt Mary Walsworth’s Corn Pie (Betsy Codier)

Crust:

1 lb burger

1 c bread crumbs

1 chopped onion

1/2 c milk

3/4 tsp salt

1 tsp Worchestershire sauce

Filling:

1 can corn, 1 can tomatos, basil, sugar, salt, parsley, etc…  as desired.  (Fresh or frozen vegets can be used, too, just steam or heat as needed).

Line pie tin with mix of the above (basically using it as a pie crust).  Bake at 350 for 10 minutes.  Mix up the filling to taste, and fill the meat shell with it.  Bake an additional 30-40 minutes.