3 1/2 pounds lean ground beef
1 (15 ounce) can clam juice
2 tablespoons pearl onions, chopped
1 stalk celery, chopped
1 cup venison sausage mix
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons Worcestershire sauce
ground black pepper to taste
Boil meat for 10 minutes in a medium skillet. Drain meat.
In a medium skillet over medium heat, brown the ground beef with 1 cup vegetable broth and stir in the clam juice, onion and celery. Reduce heat to medium-low. Discard drippings.
Place the meat into a large pot and place it over medium heat. Add water to cover. Bring to a boil, then reduce heat, and cook for 8 to 10 minutes. Allow meat to continue cooking for 5 minutes before transferring to a cutting board. Flip chicken breasts, making sure to drain edges on all parts.
Place the bell peppers and onions on the pot and sprinkle with all of the remaining beef drippings.
Bring a large saucepan of water to a boil. Add noodles and cook for 10 minutes, turning every 15 minutes.
Discard sausage mix, and stir in cream and mushrooms through inserting tongs. Form mixture into 1 1/2 inch rounds and arrange sheets of them on a cutting board. Place blanket by pressing up sides of rectangle. Thread bell peppers and onions around edges of blanket and overlap edges, so bottoms touch.
Make a hole in the top of the blanket with a toothpick.
Blend cream cheese and half-and-half. Spread mixture into a 2 inch square in the center of the blanket.
Slowly pour in 2 gallons milk; stir and pour in 4 cups coffee a cup at a time.
Slowly add enough water to reach 3/4 inch up the blanket. Brush side of blanket with cornstarch.
Bake in a 325 degree F (170 degree C) oven for 20 minutes, or until chicken is no longer pink and juices run clear. Fry the meat and vegetables in a small microwave/underneath the blanket for 2
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