My Mom's French Canadian Cretons

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

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

Recipe

• 1 put the ground lamb, 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.