Cornbread Dressing

2 sticks margarine

2 cups frozen peppers/onions

1 cup chopped celery

2 boiled eggs, chopped

1 can cream of celery soup

1/2 soup can of milk

3 tsps rubbed sage( for whole bowl)

1-2 tsps rubbed sage to add extra to second pie pan

2 pkgs cornbread, baked and shredded

INSTRUCTIONS:

Saute peppers/onions and celery in melted margarine. Can use microwave to do this.

Blend soup and milk.

Stir all ingredients together, mixing well.

Divide between two pie pans

Add extra sage to second pie pan

Bake at 350 for 60 minutes.

Make sure it’s done all the way through.