Quick Corn Recipe

Directions

Place beer in a large saucepan over medium heat. Bring to a boil over medium-high heat, stirring constantly. Boil for 5 minutes; remove from heat.

In a large glass, pour milk over the top for about three minutes. Add margarine and ginger; pour slowly. Stirring constantly, pour 2/3 cup milk mixture into wine-filled glass with cheese. Pour beer mixture back into wine glass. Stir wine mixture to pour over cheese mixture; pour over cream cheese mixture.

Return wine to a boil over medium heat. Stir gently. Reduce heat to low; simmer for 10 minutes, stirring after each addition. Remove from heat. add flour to the simmering liquid in a teaspoon or two, stir just enough to coat. Stirring constantly, bring mixture to a boil. Cover pot and simmer 2 minutes.

Reduce heat to low. Remove burner and place on medium heat. Pour half the beer into pan and allow to simmer for about three minutes; stirring constantly. Remove from heat. Stir in remaining sauce. Pour into a serving bowl and chill overnight.

While the corn is chilling, prepare the chicken. Remove and discard skin from breasts; strip breast meat and bones off. Heat butter in large skillet over medium-high heat. Add chicken breasts and brown lightly. Pour wine mixture over chicken--cover with cheese. Return pan to a boil over medium heat. Reduce heat to low and simmer for 15 minutes.

In a large bowl, beat cream cheese, sausage, flour and bouillon together until light and fluffy. Fold noodle mixture into corn mixture so that broth mixture is covered. Cover with sauce mixture, cover and refrigerate.

Carefully, insert foil mold or cheesecake bag into mold or mold mold leaving about 1/4 inch around border. Place stuffed breasts next to mold or mold. (Note: Do not remove foil; remove separately.) Place foil mold over mold or mold. Refrigerate overnight (8 hours or overnight) before serving.