Milk Can Dinner

MILK CAN DINNER

My brother made a "milk can dinner" during our Family reunion July 4th!  

It was such a fun meal and an easy way to serve a crowd. 

I decided the girls at Young Women's ward camp would like it too.   

They DID!  

Our 3rd year campers prepared this evening meal for our special guest speaker, 

Olympian Werner Hoeger and his wife Sharon.   

We served 30 people and several went back for seconds.  

 To make a

MILK CAN DINNER you will need to . . .

Find a 10 gallon milk can with a lid that fits on well....and no rust inside.  A little bit of rust will come off easily with steel wool.  Heavier rust can be sandblasted. 

Milk cans are kind of hard to find now days, so maybe you can borrow one.  

You can buy new milk cans.  

You cook the food in the milk can on one of those "turkey fryer" or "camp chef" burners. It will feed about 40 people. 
My brother's friend cooked 5 of these milk cans for their Sunday School summer party. 

Put enough kerr lid canning rings in the bottom of the can to cover it.  This keeps the potatoes from burning. You pour in a quart of water for the steam. Then add 10 lbs. of red potatoes.  If they are large then cut them in half, otherwise, just dump them in.  Next add 3-4 peeled and quartered onions.  We only had 2 and I think we could have used more.  Liberally add season salt.  I forgot to add this every couple of layers and it could have had more seasoning.  Add a 3 lb bag of carrots. Husk and halve about 15-20 pieces of corn on the cob halved for a total of 30-40 depending on your group size.  Add some more season salt. Add 2 spiral cut hams after you have removed the bone and cut the hams into 3-4 sections.  Arrange them so they fit snugly. Next add cut pieces of sausage.  My brother bought sausage with a 2 inch diameter at Sam's Club, but I used 6 packages of the smaller kielbasa sausage links from the grocery store.  Both come in a U shaped link.  Add more season salt.  Then finally add 2 heads of cabbage cut into quarters and place them on last and put the lid on loosely.

Since the ham and sausage only need to be heated, you put the produce that needs cooked in first so it's closer to the heat.   Place the lid on loosely and turn the burner on high.  Listen for the water to boil.  Now turn the heat down a bit and let it cook for 45 minutes.  Make sure the lid is loose enough that the steam can escape.  Check it at 45 minute or before and see if it looks and smells ready.

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May 2013 Milk Can Dinner UPDATE: 
*We used half of the ingredients this time because we had a smaller group. 
*We put a potato on top to check at 45 minutes.
Because the fork didn't go through easily yet, we kept it on about 15 more minutes.

*This time I also added:
sweet potatoes (yams) cut in 2" pieces
brussel sprouts 2 person

cauliflower 1 chunk person

red peppers
garlic (I used the already minced kind and just added some every few layers)
I also remembered to add season salt each layer. 
I added a cube of butter on the top this time.

*Next time I may add or replace some vegetables with
broccoli or broccoflower or zucchini.
When I find the right audience to serve for, I'm going to make one with fish instead.  
I believe this Milk Can Dinner is based off the East Coast clam bakes. 

When it's done, turn the heat off and let it just rest for 20 minutes.

  Then for fun...you dump it out into a wheelbarrow lined with plastic. 

Get someone to help you lift the milk can! 

No, you don't tie their hands behind their back and make them eat out of the wheelbarrow!  Just bless it, then hand out the plates and let everyone choose which pieces of the meal they want to eat. 

We served two delicious cobblers--a strawbarb rhuberry one--ha ha--as it was accidentally called and a peach one with ice cream on top!  Thanks to Caryn for these camp photos and her cobblers!
Next time I think I'll serve rolls and dry ice root beer with this meal.
What group will you serve this milk can dinner for?