My Mom's French Canadian Cretons Recipe

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.