Oh, my dears, I am just so unmotivated to think about cooking these days. I keep looking at my various cookbook and my database, and nothing says 'share me!' Here is a random recipe from Grace Hartley's Southern Cooking. She was the food editor of the Atlanta Journal for many years.

I'm glad she told us that woman was related to someone in the egg business. Who else would have 10 eggs they didn't know what to do with?

Here it is verbatim:

Mrs. Mansell discovered this recipe by accident. She forgot the biscuit dough and left it in the refrigerator. Not to be outdone, she decided to use it in chicken pie. It was an instant success, so it became a family favorite. This pie is a must at family reunions and church dinners. (The Mansell boys were in the egg-producing business.) Mrs. Mansell is now (1976) 93 years old and going strong.

Mrs. Mansell's Sour Dough Chicken Pie

2 recipes (2 cups flour each) plain biscuit dough
1 chickens (about 3 pounds each), cooked and boned
1/2 pound butter
Black pepper
10 hard-cooked eggs, sliced
2 1/2 - 3 cups chicken stock
2 tablespoons flour
2 cups milk

Cover biscuit dough and leave in the refrigerator for 2 days, to become sour. Line sides of a very large baking pan with one third of the sour dough rolled thin. Place about one-third of the chicken in the pan and dot with butter. Roll sour dough very thin, cut into dumplings, and place over the chicken. Sprinkle generously with black pepper. To this add a layer of sliced eggs and dot with butter. Repeat layers of chicken, butter, and dumplings. Add remainder of eggs and chicken. Dot with butter and cover with chicken stock seasoned to taste. Sprinkle 2 tablespoons flour over top and add 2 cups milk.
Roll out remainder of sour dough and cut into four equal pieces. Place on top of pie, trim off excess and press edges to seal. Dot with butter. Bake at 300 degrees for 1 1/2 to 2 hours. Makes 15 servings, but it is so good 8 people can devour it.

Here's a biscuit dough recipe in case you need it.

Plain Biscuits

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
About 1 teaspoon sugar
1/4 cup shortening
3/4 cup milk

Mix as for biscuits. Bake at 475 degrees.

Here's a great-sounding recipe from that same cookbook. It makes 24 half-cup servings. If you want to cut it in half, make the full recipe of the dry ingredients/butter mixture and store half in the refrigerator for later. You can make this without the cream, but of course it won't be creamy then.

Creamy Hot Buttered Rum

1/2 cup brown sugar
1/2 cup melted butter
Dash ground cloves
3 dashes cinnamon
1 cup heavy cream
1 fifth light rum
Hot water
Freshly ground nutmeg

Combine brown sugar, butter, and spices in a saucepan. Place 1 teaspoon of the mixture in each cup. Add 2 tablespoons cream to each cup along with 2 - 3 tablespoons rum. Fill each cup with hot water and sprinkle with freshly ground nutmeg. Serve very hot.