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"These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks. You can add pork or weiners to it if you like. Bacon strips on top work well."

Ingredients: dry mustard, ketchup, molasses...

"Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time."

Ingredients: fine breadcrumbs, garlic...

"Wonderfull on chilly nights."

Ingredients: cloves, cranberry juice...

"This is a Quebecois recipe from my wife's great uncle Rene. I'm the gardener in the family, so, I've been elected to make them. There is no finer way to season soups."

Ingredients: chives, onion tops, onions...

"Right Tasty! Cook times vary with roast size."

Ingredients: cider vinegar, gin, garlic...

"Better than you can Imagine! Cook Time varies.."

Ingredients: Italian salad dressing, lemon juice...

"Unique"

Ingredients: venison, molasses, salt...