My Mom's French Canadian Cretons

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs ground lean pork
  • 1
    (8 ounce) can cream of mushroom soup
  • 0.5
    (8 ounce) can water
  • 12
    cup finely minced onion
  • 4
    garlic cloves, finely minced
  • 12
    teaspoon dry mustard
  • 1
    teaspoon allspice
  • salt and pepper
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DIRECTIONS

  • Put the ground pork, minced onion and garlic,dry mustard, allspice, salt and pepper in a medium size pot and begin to cook on med. high heatuntil meat looses some of its pinkness -- add the can of soup and water and cook till the mixture begins to bubble. Lower heat and let simmer 1/2 hr, stirring often so it doesn't stick.
  • When the mixture has cooked and cooled, put into food processor and pulse -- careful not to make it too fine -- you want it a wee bit chunky but spreadable.
  • You can put it into small plastic containers.or as mom does -- freeze in ice cube trays -- then pop out just one at a time.
  • It's a good idea to seal with bacon fat -- unhealthy but it does seem to give it good flavor and keep it moist.
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