2 tablespoons butter
1 cup all-purpose flour
1 cup water
1/2 teaspoon salt
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1 tablespoon dried dill weed
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried oregano, crushed
1 cup pecans
1 1/2 cups chicken broth
1 cup chopped cream cheese
1 (16 ounce) can whole kernel corn, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, mix butter, flour, water, salt, sage, thyme, rosemary, dill weed, oregano, basil, oregano, pecans and chicken broth. Mix thoroughly. Pour mixture into a 1 quart casserole dish.
Arrange pecans on top of pie. Spoon ring working sauce onto pecans. Garnish with cream cheese and corn. Top with sauce and pecans. Place in oven. Bake for 30 minutes. Serve warm or cold.