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Summer Food Recipe From Chris Allen, Cream Can Supper

MS B from

It’s getting to be Summer Time and the Summer recipes are making their way out. Every year everyone asks me to share the Cream Can Supper Recipe with everyone, so here’s this year’s version with tips shared by everyone who has tried it.

There are many different versions and you can change any part of this recipe to make it your own or adapt it to your family likes and dislikes.

Cream Can Supper, with all measurements approximate.

Obviously, Start with an 8 to 10 gallon milk cream can.

12 -15 potatoes, washed and cut in half
6 onions, top and bottom cut and skin off.
12 carrots, cut into 3 to 4 inch chunks
2 heads cabbage, quartered
1 whole stock of celery
12 ears corn on the cob, cut in half (stand them up on the bottom of the can)
12 bratwursts (Italian sausages are good, as are spicier versions.) or any other meat but you must be ready to season as it will be bland.
6 (12 ounce) cans beer, some recipes say more  (optional) use beef stock, chicken stock or water if you don’t want the beer
salt and pepper, to taste
1 Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
2 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).
3 Cover and bring to a boil. Steam on propane burner for about one hour, or on grated fire pit, make sure it steams well.  DO NOT PUT LID ON TIGHT. it could blow off and hurt you or burn you.
 It is not absolutely necessary to cook the sausage before adding to the can, some people say the recipe tastes better when you grill the sausage first. I know from people trying the recipe, Italian or spicy sausage is best because it adds more flavor.

Do not overcook,  it will cook the flavor right out of the meal. 1 hr total or 30 minutes after you see good steam coming from the top of the cream can is just right.

WARNING: For those of you who didn’t read the warning above, never have your face or any body part above the can when cooking or taking the lid off. The steam is burning hot and the can is hot as well. Always use gloves when handling the hot can.

Extra….here’s the nutrition from
Nutritional Facts for Cream Can Supper Serving Size: 1 (623 g) Servings Per Recipe: 12 Amount Per Serving % Daily Value Calories 692.3 Calories from Fat 237 34% Total Fat 26.3 g 40% Saturated Fat 8.8 g 44% Cholesterol 62.9 mg 20% Sodium 812.6 mg 33% Total Carbohydrate 92.0 g 30% Dietary Fiber 14.1 g 56% Sugars 16.9 g 67% Protein 23.7 g 47%

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