Comfort Food Casseroles

Cinnamon-Raisin French Toast Casserole (with Apple Filling)

Apple Filling

2 tablespoons butter

5 Golden Delicious apples, peeled, cored, and sliced

1/4 cup packed light brown sugar

3 tablespoons apple juice

French Toast

• 1 loaf (16 ounces) sliced cinnamon-raisin bread
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 10 large eggs
• 1 tablespoon butter
• 2 tablespoons sugar

To make the filling, melt the butter in a 12-inch skillet over medium heat. Add apples and sugar. Cook for 20 minutes, stirring occasionally, until apples are deep golden. Stir in apple juice and cook for 1 minute.

Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13x9-inch glass baking dish. Arrange half of the bread slices, overlapping slightly, in the casserole or baking dish.

In a medium bowl with a wire whisk or a fork, beat the milk, salt, cinnamon and eggs until well mixed. Pour half of the egg mixture over the bread in the casserole dish. Reserve one-fourth of the apple filling; cover and refrigerate to spoon on casserole after baking.

Spread the remaining apple filling over the bread in an even layer. Arrange the remaining bread slices over the apple layer. Pour the remaining egg mixture over the bread, pressing bread down with a spatula so it absorbs the maximum amount of the egg mixture. Dot bread with butter and sprinkle with sugar. Cover the casserole and refrigerate overnight.

To bake, preheat oven to 325°F. Uncover the casserole and bake 50 to 55 minutes or until a knife inserted in the center comes out clean. Reheat the reserved apple filling in the microwave until heated through, and spoon it on top of French toast to serve. Makes 12 servings.

Baked Black-eyed Peas

• 4 slices thick-sliced bacon (about 6 ounces), coarsely chopped
• 2 celery stalks, cut into 1/4-inch slices
• 1 jumbo sweet onion, coarsely chopped
• 1 large red pepper, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 2 packages (16 ounces each) dry black-eyed peas
• 1 bay leaf
• 1 can (14-1/2 ounces) chicken broth (1-3/4 cups)
• 7 cups water
• 1-1/3 cups ketchup (14-ounce bottle)
• 2/3 cup light (mild) molasses
• 1/2 cup cider vinegar
• 1/4 cup packed light brown sugar
• 1/4 cup bourbon (optional)
• 1 tablespoon dry mustard
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoon salt

In a 12-inch skillet, cook the bacon over medium-low heat, stirring frequently, for 10 to 12 minutes or until browned. With a slotted spoon, transfer bacon to paper towels to drain. Crumble the bacon when cool enough to handle. Spoon out 3 tablespoons bacon drippings from skillet into a cup and reserve. Discard any remaining fat in skillet.

Return reserved bacon drippings to the skillet. Heat over medium-high heat until hot. Add celery, onion, and pepper, and cook for 15 to 20 minutes, stirring occasionally, or until vegetables are very lightly browned. Add garlic. Stir and cook for 1 minute.

Rinse the black-eyed peas with cold running water and discard any stones or shriveled peas. Into a 6-quart Dutch oven, place the peas, bay leaf, chicken broth and water and heat to boiling over high heat. Reduce heat to low. Cover and simmer for 30 to 40 minutes or until peas are almost tender. Drain peas, discarding the liquid and the bay leaf..

In a small bowl, stir the ketchup, molasses, vinegar, sugar, bourbon (if using), mustard, Worcestershire sauce and salt until blended. Return peas to the Dutch oven and stir in bacon, vegetables, and ketchup mixture until combined.

Preheat oven to 350°F. Transfer pea mixture to a deep 4-quart casserole. Cover and bake for 40 minutes or until hot and bubbly. (If not serving right away, cover and refrigerate up to 48 hours. When ready to bake, preheat oven to 350°F and bake, covered, for 1 hour, or until hot and bubbly.) Makes about 14 cups or 20 side servings.

Turkey Hash

• 3 large potatoes (1-3/4 pounds), peeled and cut into 3/4-inch chunks
• 2 medium carrots, cut into 3/4-inch pieces
• 1 tablespoon butter
• 1 tablespoon canola oil
• 1 medium onion, coarsely chopped
• 1 large celery stalk, cut into 3/4-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 2 cups bite-sized pieces leftover cooked turkey (about 8 ounces)
• 2 ounces Fontina or Swiss cheese, shredded (1/2 cup)
• 1 tablespoon fresh parsley leaves, chopped

In a 2-quart saucepan, place the potatoes and enough water to cover and heat to boiling over high heat. Add carrots to saucepan. Reduce heat to low. Cover and simmer for 5 to 10 minutes or until vegetables are almost fork-tender. Drain.

In a nonstick 12-inch skillet, heat the butter and oil over medium heat. Add onion and celery and cook, stirring occasionally, for 15 minutes or until lightly browned and tender.

Increase heat to medium-high. Add potatoes, carrots, salt, and pepper. Cook, stirring occasionally, for 10 to 15 minutes until browned. Stir in turkey and cook for 1 minute. Sprinkle top with shredded cheese. Cover the skillet and cook for 1 minute, or until cheese melts. Sprinkle with parsley to serve. Makes 4 servings.

Brownie Pudding Cake

• 2 teaspoons instant coffee powder (optional)
• 2 tablespoons plus 1-3/4 cups boiling water (optional)
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa, divided
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, packed
• Whipped cream or vanilla ice cream (optional)

Preheat oven to 350°F. In a cup, dissolve the coffee powder in 2 tablespoons boiling water (if using coffee powder).

In a large bowl, combine the flour, 1/2 cup of the cocoa, sugar, baking powder, and salt. In a measuring cup, combine the milk, melted butter, vanilla extract, and coffee (if using). With a wooden spoon, stir the milk mixture into the flour mixture until just blended. Pour into an ungreased 8-inch square baking dish.

In a small bowl, thoroughly combine the brown sugar and the remaining 1/4 cup cocoa and sprinkle evenly over batter. Carefully pour the remaining 1-3/4 cups boiling water evenly over the mixture in the baking dish. Do not stir.

Bake for 30 minutes (batter will separate into cake and pudding layers). Cool in pan on a wire rack for 10 minutes. Serve hot with whipped cream or ice cream, if desired. Makes 8 servings.