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Cream Can Dinner Recipe

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This recipe for Cream Can Dinner is from The Original Brenteson Buffet plus more from the Jacobsens, 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:  
14 ears sweet corn, with husks
5 lb. med. red or white potatoes
1 1/2 lb. carrots, peeled & halved
2 Ig. onions, quartered
2 med. heads cabbage
16 Polish sausages
2 qt. water
Salt & pepper (opt.)
Directions:
Directions:
Peel and clean corn, saving and washing enough husks to cover the bottom of a 5- gallon metal cream can or kettle. Layer all of the corn, half of the potatoes, carrots, onions and cabbage, then half of the sausages. Repeat layers with the rest of the vegetables and sausages, saving 1 or 2 potatoes for the top to test for doneness. Pour the water over and add salt and pepper, if desired. Cover and bring to a boil on grate over a fire. Let steam for about 45 minutes, or until the vegetables are tender. Yield: 10 to 12 servings.
Note: Can prepare on a gas grill as well.

 

 

 

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