Several years ago some Nebraska friends were camping near our area and they invited us to a cream can supper they were having with their camping friends. It was something we had never heard of before that, and had no idea what she was talking about. It was interesting and GOOD!
I found this recipe at Food.com and was really surprised at how many showed up when I googled for information on cream cans for the previous post. So I thought you would like to see what it is like. Here is the link http://www.food.com/recipe/cream-can-supper-132663
This was made by putting the full cream can on a propane burner, but our friends used a charcoal fire with a heavy grate over the coals to set the can on. They also saved one whole potato and put it on top of all the other ingredients. They told us when that potato was done, it was ready to eat.
This has been a popular summer fare for parties and gatherings in our area. You will need a 10 gallon cream can.
Units: US | Metric
12 -15 potatoes, washed and cut in half
6 onions, left whole
12 carrots, cut into 3 to 4 inch chunks
2 heads cabbage, quartered
12 ears corn on the cob, cut in half
12 bratwursts (Italian sausages are good, as are spicier versions.) or 12 other sausages (Italian sausages are good, as are spicier versions.)
3 (12 ounce) cans beer
salt and pepper, to taste
Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
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.).
Cover and bring to a boil. Steam on propane burner for about one hour.
Serve with buns for the sausages and/or plain white bread and butter.
We did not put the sausages on buns, just ate with the rest. One of the men had made his own sausages that were added to the mix, along with other brats. They were delicious!
Here is another version that actually shows you how to build the fire pit. This version does the food a little differently, and they use an old cream can where the first recipe used a shiny new one. You must not seal the lid, but allow the steam to escape or you might have an explosion.
Some of the others at our supper brought salads and desserts. That is where I had the first taste of the "Better Than Sex" cake. I am sure it has 1,000 calories per piece, but it was sure good! When I looked for the recipe I found several different kinds, from yellow cake to chocolate. We had chocolate and I think that is my favorite, but they are all good. Here is the chocolate version.
BETTER THAN SEX CAKE
Units: US | Metric
1 (18 1/4 ounce) package dark chocolate cake mix
1 1/3 cups water (or as directed in cake directions)
1/2 cup vegetable oil (or as directed in cake directions)
3 eggs (or as directed in cake directions)
1 (14 ounce) can sweetened condensed milk
1 (8 -12 ounce) jar Mrs Richardson's caramel topping or 1 (8 -12 ounce) jar butterscotch topping
8 ounces whipped topping (Extra Creamy Dream Whip is good)
2 Heath candy bars, crushed (Skor bars or Nestle's Heath bits will also work, if you can find them)
Preheat oven to 350°F.
Grease and lightly flour 13" x 9" cake pan.
Mix cake as directed on package.
Bake the cake about 35 minutes or until it tests done.
As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).