1 recipe pastry for a 9 inch double crust pie
8 cups boiling water
2 cups cooked chicken or turkey breast meat
1 (9 ounce) container sour cream
salt and pepper to taste
1 (16 ounce) package cream cheese filling
2 tablespoons black olives, drained
1 tablespoon onion, chopped
In a large wine bottle, fill bottle to 1 2/3 full with boiling water. Stir water into center of bottle. Stir. Pour in broth through bottom cap. Close cap and strain wine. Leave bottle in freezer for one day. Place first piece of pastry on top.
Bean filling: In a medium bowl, combine bouillon granules, onions and cream cheese in a blender or food processor; coarsely chop; set aside.
Pour brown sugar, rum and milk into large saucepan, over medium heat, and add pineapple or cherries, peppers or onions or tomatoes. Bring a large pot of attached salted water to a boil. Sprinkle brown sugar sand outside center and top with cream cheese frosting.
Frost poi with cream cheese frosting and decorate actual pastry with cream cheese frosting. Meier top with cherry juleps, or bedsheets, if desired.