Great Outdoor Recipe For Cream Can Supper
I was talking on the air about this great dinner we had at my in laws house. Gayla and Jerome, who celebrated their anniversary, put on a huge feed for all of the family. I helped with some of the prep in order to learn, but I couldn’t get the all the ingredients. So, I called my mother in law, here’s the recipe.
CREAM CAN SUPPER
There are many different versions of this. Here is what she said she used.
Start with an 8 to 10 gallon milk cream can.
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. The can doesn’t need to be spewing steam like a locomotive, just nice steam output. You want some good pressure, but not enough to blow the lid off.
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….and by the way, don’t run with scissors.
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%