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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cream Can Supper Recipe

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This recipe for Cream Can Supper is from The Semmler 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:  
10 gallon cream can- clean inside. 10 lbs new potatoes, clean with jackets
3 dozen ears of corn 10 lbs carrots, washed
6 white onions 7 to 10 lbs polish sausage, cut in 4-6 in pieces
2 Tbls salt 1 Tbls pepper
Oregano to taste 6 cans of beer (your choice)
Directions:
Directions:
Place sweet corn in the bottom of the cream can, upright on the shanks. This keeps all the food out of the liquid that is added last. Then add the potatoes, carrots and onions. On top of this add the polish sausage. Add salt, pepper and oregano. Then add the beer. Butter the inside of the cream can lid with margarine, and tap down the lid on the cream can. Loosely wire the lid so that the steam pressure doesn't blow the lid off. Then squirt and rub liquid dish detergent all around the cream can so that the smoke washes off easily. Use two concrete blocks to hold the can off the ground. Build a wood fire (not charcoal) under the can from dried tree branches that fit between the concrete blocks. Add firewood as needed. When steam comes from around the lid with a steady force, set the timer for 45 minutes. When the timer goes off , the food is done. Use a long tongs and remove the food from the cream can onto platters. Delicious!!!.

 

 

 

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