Milk/Cream Can Feed Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 potato per person (cut lg. ones in half)
1 ear sweet corn per person
1 1/2 Polish sausage per person (other sausage may be used)
1/2 gal. boiling water
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Directions: |
Directions:Wash and remove blemishes from potatoes. Remove and discard outer husks from ear of corn, leaving 4 layers of the inner husks. Pull these down to silk the corn, then pull them back up over the kernels. Place 2 or 3 cement blocks so the the milk or cream can will fit solidly on them, leaving room between the blocks to build w wood fire. (Charcoal fires are not hot enough)
While heating 1/2 gallon water to boiling, place the ears of corn in the bottom of a clean milk or cream can (butt end down for at least the first layer). Add potatoes and then the sausages, leaving one potato to place on top of the sausages as a test potato.
Set the can in place on the fire and pour in the boiling water. Set the lid on the can, making sure it is not tight; otherwise enough pressure could build up in the can to blow it up.
When the top potato tests done (approximately 1 hour), two people using heavy gloves, can empty the contents into a tub or other large containers from which to serve. Rubber or heavy cotton gloves are also recommended for shucking the corn as it is served.
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Number Of
Servings: |
Number Of
Servings:10-gallon can, approx. 12 lb. Polish sausage, serves up to 45 people |
Personal
Notes: |
Personal
Notes: Since about 1960, we have catered milk can feeds at events all over the state - some having as many as 500 people. It is a simple way to serve a large group, and provides a tasty satisfying meal when served with garlic buttered, thick-sliced French bread, tossed salad, a light dessert and beverages - coffee, pop, etc.
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