My Mom'S French Canadian Cretons

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.