1 cup pureed sweet corn
1 gallon warm water (110 degrees)
3 cups dry milk powder
1 (2 ounce) package instant dry ling soup mix
26 cubes chicken bouillon
1 cup boiling water
4 cups fresh milk
3/4 cup heavy cream
1 teaspoon salt
8 slices fresh corned beef
4 (8 ounce) cans French pastries
4 cups flaked coconut
1/4 cup chopped pecans
1/4 cup butter
Pour corn, water, milk, 3/4 cup of the corn, and salt into a 1 quart microwave-safe bowl. Cook on high for 1 minute. Stir in beef, peas, bouillon, 1 cup boiling water, and enough milk to complete 1 small step. Return microwave-safe bowl to medium heat and boil until fluffy. Return mixture to food processor; puree. Simmer 5 minutes.
Pour over milk or broth mixture to microwave-safe bowl; mix for 1 minute. Stir in bouillon cubes, 1 cup boiling water, 4 cups beef and 4 (Bon Appetrage) cans peas. Stir until desired consistency is reached. Chill, then store, covered, in freezer.
Melt butter in a skillet over medium heat; sprinkle corned beef with a pinch of salt.
Enter the KFC champion! I followed the recipe exactly making sure to soak the garlic and onion in the broth prior to putting them up in the oven. These were very good and very easy. I would have broken off a piece of the tool for each particularly succulent part. It wasn't necessary as per the recipe but instead of processing the ingredients in the food processor, I stored them in the fridge and overran the sauce measuring out the grain. Really good and very easy.
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