AMISH MILK-CAN PARTY STEW

Take a large, old-fashioned milk-can (the kind with a lid you can close over the top.) Drill a hole in the lid to vent steam while cooking.

Ingredients:

2 Dozen (24) Ears of Corn

5 Pounds of Carrots, sliced in halves

5 Pounds of Potatoes, sliced in halves

4 Large Onions, sliced in quarters

3 Heads of Cabbage, sliced in half or quarter

5 Pounds of Bratwurst

12 Cans (12oz) of Beer

Procedure:

1. Shuck the corn down to the last few layers of husk. Leave these on and put the ears, stalk end up, down into the can. The ears of corn should remain upright as they are all stuffed together in the bottom of the can. The 24 ears should barely fit in the bottom of the can, making a layer.

2. Put the Carrots, Potatoes, Onions, Cabbage and Brats into the can. This should be a pretty snug fit at this point.

3. Now add the Beers. Do not over-fill the can. (You may need to adjust the recipe depending on the size of your can and your vegetables.)

4. Put the whole can over an open fire to boil. When the beer begins to boil and steam begins escaping from the hole in the lid, you'll let it cook for 50-60 more minutes from that point.

You'll need a long ladle to dip your stew. Enjoy.

SIDE NOTE: You can also amend this recipe to cook in the same vat used in the famous deep fried turkey recipe.

-- (Ezra Yoder @ Intercourse.PA), September 08, 2001

Answers

Ezra, before shucking, make sure your milk-cans meet code.

-- (Roland@hatemail.com), September 08, 2001.

Sounds like a surefire way to put a little lead in your pencil to me. That heat outta unleash the minerals locked up in those old fashion soldered seams. Lol!!!

-- Stew ? (cull @theherd.com), September 09, 2001.