Cream Can Dinner Recipes

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CREAM CAN SUPPER



Cream Can Supper image

This has been a popular summer fare for parties and gatherings in our area. You will need a 10 gallon cream can (such as used in a dairy) and the burner mechanism for a turkey fryer. This is cooked outdoors due to the open flame of the propane burner and usually served in a wheel barrow that is lined with a plastic tarp. It is fun and rustic for picnics, reunions, and all kinds of summer parties.

Provided by Ms B.

Categories     Pork

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 8

12 -15 potatoes, washed and cut in half
6 onions, left whole
12 carrots, cut into 3 to 4 inch chunks
2 heads cabbage, quartered
12 ears corn on the cob, cut in half
12 bratwursts (Italian sausages are good, as are spicier versions.) or 12 other sausages (Italian sausages are good, as are spicier versions.)
3 (12 ounce) cans beer
salt and pepper, to taste

Steps:

  • Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
  • Pour in the cans of beer and season with salt and pepper. (Can also add garlic, Montreal Steak seasoning, or whatever other seasonings you prefer.).
  • Cover and bring to a boil. Steam on propane burner for about one hour.
  • Serve with buns for the sausages and/or plain white bread and butter.

Nutrition Facts : Calories 692.3, Fat 26.3, SaturatedFat 8.9, Cholesterol 62.9, Sodium 812.7, Carbohydrate 92, Fiber 14.1, Sugar 16.9, Protein 23.7

CREAM CAN DINNER



Cream Can Dinner image

My husband and I like to treat friends to this cowboy-style dinner. If you don't have a cream can, use a Dutch oven or large kettle on a gas grill.-Nancy McDonald, Burns, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

14 large ears sweet corn in husks
5 pounds medium red or white potatoes
1-1/2 pounds carrots, halved
2 large onions, quartered
2 medium heads cabbage
16 fresh Polish sausage links
2 quarts water
Salt and pepper, optional

Steps:

  • Peel and clean corn, saving and washing enough husks to cover the bottom of a 5-gallon metal cream can or stockpot. Layer with corn, half of the potatoes, carrots, onions and cabbage, then half of the sausages. Repeat layers with the rest of the vegetables and sausages. Pour the water over and add salt and pepper if desired. Cover and bring to a boil on grate over a fire. Let steam for about 45 minutes or until a thermometer inserted in the sausage reads 160°.

Nutrition Facts : Calories 887 calories, Fat 52g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 1253mg sodium, Carbohydrate 83g carbohydrate (22g sugars, Fiber 13g fiber), Protein 30g protein.

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