Cream Can Supper Recipes Recipes Recipe For Zucchini

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MAKEOVER ZUCCHINI SUPPER



Makeover Zucchini Supper image

From East Moline, Illinois, Mandy Anderson's revised one-dish wonder boasts nearly 60% less saturated fat, 199 fewer calories and 46% less sodium per serving! But it's more colorful, nutritious and with all the cheesy, melt-in-your-mouth flavor her husband loves.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 pounds lean ground beef (90% lean)
1/2 pound reduced-fat bulk pork sausage
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cups cubed day-old whole wheat bread
1/2 cup fat-free milk
1 tablespoon all-purpose flour
4 cups chopped zucchini
3/4 pound reduced-fat process cheese (Velveeta), cubed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
3/4 cup egg substitute
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, cook the beef, sausage, onion, carrot and celery over medium heat until meat is no longer pink and vegetables are crisp-tender. Meanwhile, in a small bowl, combine bread cubes and milk; set aside. , Remove meat mixture from the heat; drain. Stir in flour until blended. Stir in bread mixture and remaining ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Uncover and stir. Bake 8-12 minutes longer or until golden brown.

Nutrition Facts : Calories 373 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1119mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 34g protein.

HOLIDAY HAM AND POTATO CASSEROLE



Holiday Ham and Potato Casserole image

I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.

Provided by Chef John

Categories     Potato Casseroles

Time 2h20m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter
1 cup diced yellow onion
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 teaspoons boneless, skinless chicken breast, cut into 4 portions
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
¼ teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
4 ½ pounds russet potatoes, peeled and sliced 1/4 inch thick
8 ounces grated sharp white Cheddar cheese
1 pound thinly sliced ham

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
  • Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
  • Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
  • Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
  • Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
  • Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg

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.

ZUCCHINI CREAM



Zucchini Cream image

This is from "A Passion for Preserves". It tastes like lemon curd and has the texture of apple butter. Absolutley delicious! I'm going to try making lime and orange versions of this recipe.

Provided by Deb Wolf

Categories     Lemon

Time 50m

Yield 3 half pints, 48 serving(s)

Number Of Ingredients 4

2 lbs zucchini
2 cups sugar
1/2 cup butter (no substitute)
2 lemons, juiced and zested

Steps:

  • Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
  • Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
  • Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
  • Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
  • Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
  • Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

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