Labor Day Weekend is the unofficial end to summer. In Minnesota, it is always the last weekend before school starts and we like to celebrate it with two of our favorite outdoor meals: Breakfast by the Fire and a Cream Can Dinner. This year we started the summer with the Cream Can dinner and our ending it the same way. Here's a picture of our cream can cooking. It is always fun to entertain using different methods of cooking. I promise my next blogs will be soap related.
If you are interested in making a cream can dinner feel free to contact me for instructions - here's the best recipe we've used.
Feeds 20
20 Ears of Corn - clean, save the husks for the cream can
6 lbs potatoes
5 lbs carrots
5 lbs onions
2 heads cabage
24 polish sausage - it is very important to use good quality from a butcher or high end grocery store.
2 quarts of water and 2 cans beer (don't go light on the water - if you do it will burn)
Layer in the cream can as follows:
Corns Husks
Corn
Potatoes
Carrots
Onion
Cabage - cut in quaters
Polish Sausage
Water and Beer
Seal the top onto the cream can and put over the fire. Cook for 25 minutes once the cream can starts steaming. Remove from the fire and let it rest for 15 - 20 minutes once it stops steaming and take the lid off. It is very important to let it rest - if you try to take the lid off too soon, it could explode.
Pour into an aluminum tub to serve. It works great to use the beer trays as dinner plates.
Enjoy your dinner.
If you are interested in making a cream can dinner feel free to contact me for instructions - here's the best recipe we've used.
Feeds 20
20 Ears of Corn - clean, save the husks for the cream can
6 lbs potatoes
5 lbs carrots
5 lbs onions
2 heads cabage
24 polish sausage - it is very important to use good quality from a butcher or high end grocery store.
2 quarts of water and 2 cans beer (don't go light on the water - if you do it will burn)
Layer in the cream can as follows:
Corns Husks
Corn
Potatoes
Carrots
Onion
Cabage - cut in quaters
Polish Sausage
Water and Beer
Seal the top onto the cream can and put over the fire. Cook for 25 minutes once the cream can starts steaming. Remove from the fire and let it rest for 15 - 20 minutes once it stops steaming and take the lid off. It is very important to let it rest - if you try to take the lid off too soon, it could explode.
Pour into an aluminum tub to serve. It works great to use the beer trays as dinner plates.
Enjoy your dinner.
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