From Timeless Treasures by Kitchen Kimberley

• 6 or 8 slices bread, crusts removed, cubed
• 1 lb. JC Potter Breakfast Sausage (your choice of flavor)
• ½ C onion, chopped
• ½ C Hiland Pepper Jack cheese, shredded
• ½ C Hiland Cheddar cheese, shredded
• 2 ½ C JM Farms Sliced Mushrooms
• ¾ C Hiland Half-and-Half
• 1 ½ C Hiland milk
• 1 t Worcestershire sauce
• 1 t dry mustard
• 5 eggs, slightly beaten (or equivalent Hiland Egg Substitute)
• salt and pepper to taste

Grease a 9 x 13-inch baking dish. Cover the bottom of the baking dish with the cubed bread; set aside.

Cook sausage and onion until done; spread this mixture over the bread in baking dish. Sprinkle the cheese over sausage and onion, distributing evenly. Next, spread the sliced mushrooms over the cheeses.

In a bowl, combine the beaten eggs, cream and milk; stir in seasonings. Pour over the casserole ingredients. Cover and refrigerate overnight. Bake in preheated 350-degree oven for 35 to 40 minutes, or until set. Enjoy!

Beef roast is a classic fall dish and this particular recipe is one of the most popular offered by the beef industry.

Ingredients
1. 1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
2. Salt and ground black pepper
Rub:
1. 2 teaspoons garlic-pepper seasoning
2. 2 teaspoons dried basil leaves, crushed
3. 2 teaspoons dried thyme leaves, crushed
4. 1 teaspoon dried parsley leaves, crushed

Instructions
1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.