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.