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My Mom's French Canadian Cretons

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“A meat spread to eat with toast or crackers..not especially healthy but very traditional french canadian fare....and also delicious. It's really good with mustard on toast in the morning, or lunch...yummmmy.”
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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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