Cream Can Dinner

Well, back to ranchlife…

Spent the day catching and cleaning up my house.  Seriously, I was just gone overnight…

The sky is white with smoke from all the wildfires, but it did keep it a little cooler today, so I could achieve some painting on my garage…  One more full day and it’ll be done…

Still no word from my cement guy, and I start back to work tomorrow… yuck.

Love my job, but…

Meant to share this last week, but time got away from me.

Anyone ever cook in a cream can?

Vernon bought me this Can Cooker last year, and I’ve used it a few times this summer.  It’s great for making a large meal.  I’d always heard about the old-timers using a real cream can to do this in, but all our cream cans got burned up in a shop fire we had 27 years ago!

First chop up every vegetable you have in your house.  Well.  That may be a slight exaggeration.

cream can dinnerPotatoes, carrots, zucchinis, onions, celery, mushrooms… grease the inside of the can and layer your corn on the bottom first.

cream can dinnerFollow with potatoes and carrots, then whatever else you have next.

cream can dinnerPour your seasonings in… I like onion soup mix.  The last layer is your meat, this time I used just hamburger formed into patties.  You could use chicken breasts or polish sausages or whatever you have.

Add 12 ounces of liquid… a can of beer will do… or water… or broth.

See, there’s no recipe, it’s just throw in whatchya got!

cream can dinnerThe can has a vent hole on top.  Place it over high heat, either your stove or a hot campfire, (my open grill didn’t get hot enough fast enough – I was in a hurry).  Once you see steam venting from this hole, continue to cook for 40 minutes.

Let sit for 5 minutes.

Grab a large roasting pan and pour everything in, taking care not to spill or burn yourself!

cream can dinnerServe it up!

Anyone ever enjoy one of these cream can dinners before?

 

 


Comments

Cream Can Dinner — 6 Comments

  1. I have done crayfish, crab, lobster, shellfish boils – kind of like this.

    Corn on bottom – new potatoes – onions – celery – sausage – add liquid and a boil seasoning (Old Bay is my preference) boil for a while – then add seafood – cover with seaweed if available (if not – skip this) cook some more – dump out on news paper lined table. (I maybe a Texan, but the Chesapeake Bay and coast of Maine are dear to my heart)

    Your little cream can would be a WHOLE lot better than the propane rig I have that is just a large pot with a lid.

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