News about the East Village of NYC
I'm sure you could find a hundred things wrong with me, Mr. Eagle. A thousand. But you wouldn't throw me out of your new nest on a wet Saturday morning I'm sure...That's statues for you! Anything is better than nothing.
PENN STATION EAGLE POT PIE 2 (10 oz.) cans Campbell's Cream of Chicken Soup2 (about 9 oz.) packages frozen mixed vegetables, thawed1 Eagle statue (about 5,700 lbs)1 cup chicken broth combined with 2 tablespoons flour 2 Pillsbury pie shells Preheat oven to 400°F.Mix soup, vegetables, eagle, and broth. (The mixture should be sort of thick.) Place in pie shell.Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly). Delicious!
Hmmm... Must add this recipe to the EV Grieve Fall Dining Issue.
this is a weird bit of news.
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I'm sure you could find a hundred things wrong with me, Mr. Eagle. A thousand. But you wouldn't throw me out of your new nest on a wet Saturday morning I'm sure...That's statues for you! Anything is better than nothing.
PENN STATION EAGLE POT PIE
2 (10 oz.) cans Campbell's Cream of Chicken Soup
2 (about 9 oz.) packages frozen mixed vegetables, thawed
1 Eagle statue (about 5,700 lbs)
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables, eagle, and broth. (The mixture should be sort of thick.) Place in pie shell.
Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly). Delicious!
Hmmm... Must add this recipe to the EV Grieve Fall Dining Issue.
this is a weird bit of news.
Post a Comment