Saturday, October 06, 2012

Milk Can Stew

KSU 56 KU 16. Celebrating

Later:  The stew was wonderful.  The milk can belonged to Christi and Tom.  Here is how they make the stew.  Layer the following.  Cut up unpeeled potatoes, carrots, celery, ring brats, cauliflower, cabbage, corn on the cob, and any other vegetable or seasonings that the diners might like. Add one gallon water.  When the whole potato that is placed on top is done, enjoy.

2 comments:

Bonnie from Iowa said...

Yum! We called this cream can stew and made it every summer in our backyard with all our neighbors joining in. One year we used too much cabbage.....overpowering. Miss those days.

Linda said...

Bonnie, interesting to hear you have enjoyed this delicious, unique meal in your past. It was fun to watch Christi throw the "makings" together.