An Evian Bird Pandowdy must be the new trendy thing or something, because I heard millions of people could be affected, and soon. Well, happy holidays to them, too.
An Evian Bird Pandowdy might be looming as the be all and end all, but, me, I'm an early adopter. I ate that stuff for years. Here's Nana's recipe.
Enjoy!
Evian Bird Pandowdy
1 single pie crust dough
6 cups peeled, cored, & sliced chicken (about 1 medium-sized)
1/2 cup maple syrup
1/4 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
5 tablespoons butter, melted
24 bottles Evian water
Preheat oven to 350°F. Heavily butter an 9" x 13" baking dish.
Roll the dough out 1/4" thick, cut into pieces.
Spread chicken evenly in the baking dish. Drizzle with maple syrup.
Combine brown sugar, cinnamon, nutmeg, and ginger. Sprinkle on top of the chicken.
Lay the pastry strips over the chicken. Brush with the butter. Bake 30 minutes, or longer if "Young and the Restless" is on.
Remove from oven and stir the crust into the pie. Bake 30 minutes more or until chicken is soft and the crust is golden brown.
Serve with light whipping cream and chitlin gravy.
Wash it down with lots of cool, thirst-quenching Evian water in the attractive plastic bottles. Available at your grocer's counter.
Filed under: Mike Durrett, confidential, recipes, satire, random, current affairs, humor, humour, fun, funny, jokes, comedy
Dessert? How about a nice Apple Pandowdy recipe?
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