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"Hunger is the best sauce in the world."--Cervantes

Cream Can Recipe

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This recipe for Cream Can is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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!!!

 

 

 

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