Milk Can Stew
Course: DinnerCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
30
minutesCooking time
1
hour30
minutesI grew up eating this and really never thought it was that special. My grandmother would host a Milk Can Stew party every week in the summer for friends, co workers, fundraisers, charities and more. Now that I do these feasts and we do once or twice a year, I have returned to loving it. It is a tribute to my grandmother. You do need a galvanized milk can to properly make this feast. The leftovers are out of this world good….my grandmother called them, The Remains.
Ingredients
6 kielbasa, cut into thirds
5 corn in husks, cut in half
20 red potatoes, slightly larger than a golf ball
2 quarts water
2 cans beer
Directions
- Layer your ingredients in the milk can, add the water and beer. Place milk can over open fire and allow to begin to steam from that moment it will be 1 1/2 hours.
- Serve in a large chaffing dish with a big salad, good drinks and plenty of different types of good mustards.
- The Remains
- Chop up all the leftovers: chop up potatoes and slice the kielbasa. Using a sharp knife remove the corn from the cob. If you want chop up an onion and some garlic.
- Get out a large pan and heat oil or salted butter, once hot or and melted, add the l onions/garlic and allow to cook until beginning to soften. Add the leftovers-stir until the potatoes begin to crisp up. (you can add some bacon fat at this point)
- Scramble 6-12 eggs and season with salt, peppers and some dried seasoning of choice and pour on top of the Remains. Using a spatula, gently mix everything in the pan together. Once it begins to crisp up then serve with bacon and toast and plenty of coffee.
