My Mom'S French Canadian Cretons - cooking recipe

Ingredients

2 lbs ground lean pork
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

Preparation

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.