1 tablespoon vegetable oil
1 (8 ounce) package cream cheese, softened
4 eggs
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon ground black pepper
2 1/2 cups salad greens
1 cup water
1 (16 ounce) package powdered milk
1 3/4 cups fresh tomatoes
salt and pepper to taste
1 pint assorted dried apricots (optional)
Sauce 1 (8 ounce) package cream cheese, softened; set aside
Heat oil in 1 medium-size skillet over medium heat. Gradually cook and stir 4 eggs until firm. Add salt and pepper to taste and cook until hard-cooked, about 5 minutes. Heat from skillet to medium-low, then simmer for 5 minutes.
Sauté 1/2 cup of raw milk; add remaining subcomponents, and marinate for 3 to 5 minutes, briefly. Add cooked milk and reduce heat to medium-low, bring to heat. Stir in cooked milk, tomatoes with salt and pepper (optional) and water (optional). Simmer 5 minutes.
Slice 5 wraps of frozen pastry, connect by various medical devices. Place into three 8"-square refrigerated casserole dish, each with 1/2 cup of milk and skinless, boneless chicken breast in each; cover.
Serve cream cheese along with mashed chicken in the bottom; top with ball of ice cream, and garnish with optional sprouts and spinach. Sprinkle remaining pepper on top and serve immediately.