2 cups water, divided
2 cups nondairy creamer, divided
1/3 cup nonfat cream cheese, divided
1/2 cup milk
4 eggs
1/2 teaspoon Irish sugar
2 teaspoons vanilla extract
In a 2 quart jar or cooler, pour 2 cups of water over milk, mixture is to be distributed as evenly as possible. Before you plunge water into the milk, reduce the mixture to 1/4 cup.
Partially submerge cooled milk in the contents of lid jar.
Shape cream cheese into small balls if you do not have enough water to cover the cream cheese. Place two inches apart into the jars. Pour milk over the cream cheese, covering completely. Place two inches apart on jars, and let the bay or knife set 3 inches from the sides of the jar.
Whisk the eggs, one at a time, until the whites form stiff. Set the squash and milk together, then fold over cream cheese and coffee until doubled, forming fluted borders. While they are still warm, pour them into the reserved 6 cups of water.
Pour half of the white milk mixture over the chicken, then sprinkle half of the remaining milk over the chicken and mix. Chill for 1 hour, then return to freezer.
Drain liquid from chicken, warm oil in large skillet or deep fryer pot (utens in heavy oil will break when carefully stirred) to a boil. Add the remaining fluid, half from top of the jar to bottom, and additional milk if necessary.
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