Cornbread
3 slices loaf bread or biscuits
1 tsp. sage
1 tsp. pepper
1 can celery soup
1 can cream of chicken soup
1 lg. onion
3 stems celery
1 lg. egg
1 c. milk
Enough broth to make thin enough to pour

Note: Use Price's self rising meal for cornbread. Other meal is sweet.

Mix corn meal, onions, and celery and cook according to directions on package. Crumble cornbread and loaf bread or biscuits in large bowl. Stir in all other ingredients. Pour in oblong baking dish. Cook at 375 degrees until brown on top. Maybe 35-45 minutes. Serves 12. Canned broth can be used if fresh is not available. Needs no salt.