"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cream Can Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cream Can, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
George Keller
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For an 8-10 gallon cream can

24-30 ears of sweet corn, husked and cut in half
10 lbs potatoes, quartered
5 lbs carrots, peeled and cut into halves or thirds
5 lbs onions, quartered
2-3 heads of cabbage, quartered
5-8 lbs pork sausage (smoked, polish, kielbasa, etc.--we use the ring sausage)
1 lb butter or margarine
6 cans beer

Directions:
Directions:
In a 8-10 gallon cream can, stand the sweet corn on end in the bottom. Then add in this order: potatoes, carrots, onions, cabbage and sausage. Put the butter on the top and pour beer over all. (6 can of beer for the cook optional). Cover the can with foil and poke a hole in it to vent. Cook over an outdoor burner (like for a turkey fryer). It should take about 45 minutes to steam, then cook for an additonal 45 minutes. When done, take the sausage out, then pour the rest into a cooler (it will stay hotter longer). Enjoy!!!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

156W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!