Grandma's Breakfast Casserole

8 slices bread, cubed

2 cups shredded cheddar cheese

10 (1 1/2 to 2 lbs) pork sausage links

4 eggs

2 1/4 cups milk

3/4 tsp dry mustard

1 can cream of mushroom soup

1/2 cup milk

Arrange bread cubes in bottom of greased 9x13 pan. Sprinkle with cheese. Brown sausage links, drain and cut into fourths. Arrange on top of cheese. Beat eggs with milk (2 1/4 cups) and dry mustard. Pour over sausage, cheese and bread. Refrigerate overnight. Dilute soup with milk (1/2 cup) and pour over casserole. Bake 1 1/2 hours at 300 degrees.

Cranberry Pop Cake

Cake:

3 TBS margarine or butter, softened

1 cup sugar

2 cups flour

1 TBS baking powder

1 tsp salt

1 cup evaporated milk

2 cups fresh or frozen whole cranberries (1 bag of fresh is close to 3 cups and I usually just use the whole bag - I love the tart cranberries)

Butter Sauce

1/2 cup butter

1 cup sugar

3/4 whipping cream

1 tsp vanilla extract

Preheat the oven to 350. For the cake, cream the margarine/butter and sugar in a mixing bowl until light and fluffy. In a separate bowl, mix the flour, baking powder, and salt. Add the flour to the creamed butter and sugar alternating with the evaporated milk, mixing well after each addition. Fold in the cranberries gently.

Spoon into a greased 8x8 pan. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean. (I usually have to bake longer.)

For the sauce, combine the butter, sugar and cream over medium heat. Heat until the sugar dissolves. Remove from the heat and stir in the vanilla. Serve hot with the hot cake.

Serves 9