1 stick margarine
2 cups frozen peppers/onions
1 cup chopped celery
2 boiled eggs, chopped
1 can cream of onion or celery soup
1/2 soup can of milk
3 tsps rubbed sage
2 pkgs cornbread, baked and shredded
Saute peppers/onions and celery in melted margarine.
Blend soup and milk.
Stir all ingredients together, mixing well.
Bake at 350 for 60 minutes in 9 X 13 nonstick pan.
Make sure it’s done all the way through.
4 eggs, boiled and chopped
1 1/2 heaping large tablespoon mayo
1 1/2 heaping large tablespoon cream cheese
8-10 sweet pickles, chopped fine
Use largest silverware tablespoon.
Mix all ingredients together.
Add sweet pickle juice, if needed for stronger flavor.
Top with smoky paprika.
1/2 cup bell peppers/onions, thawed
1/2 cup sour cream
1/2 cup Beyond Meat, browned
1/2 cup black olives, chopped
1/2 cup pimento cheese (Gouda is wonderful)
1/2 cup green chilies, drained
1/2 cup grated mozzarella
1 can golden hominy, drained
Blend all ingredients and pour into 8 X 8 pan
Top with grated cheese
Bake at 350 for 30 minutes.