18 ears of corn, unshucked
14 to 16 med. sized potatoes
10 to 12 med. sized onions, peeled
12 to 14 carrots, scraped
3 lbs. Smokey Hollow sausage

First you need a 5 gallon lard bucket. Punch a hole in the top about the size of a pencil. Clean the inside well. Take about half of the shucks from the corn, then stand them up on the bottom of the can. Scrub the potatoes. Add the potatoes on top of the corn, then the onions and carrots. Next, punch holes with a toothpick or a fork in the sausage. Place sausage over everything in the can. Pour in one quart of water. Place lid on can. Put on the stove (can use a Coleman camp stove) and when you see steam coming from the hole, time for 50 to 60 minutes. Put contents in separate bowls until you get to the corn. With towels remove the remaining shucks. To complete the meal, add salad and bread. Feeds 16 to 18 people, great for class meetings. A 3 gallon lard bucket can be used for a smaller group of people.