Cornbread Dressing

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

INSTRUCTIONS:

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.

Deviled Egg Salad

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


INSTRUCTIONS:

Use  largest silverware tablespoon.

Mix all ingredients together.

Add sweet pickle juice, if needed for stronger flavor.


Top with smoky paprika.

Halfsie Hominy Casserole

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.