" Lite" Cretons - cooking recipe

Ingredients

1 lb ground veal
1 (10 3/4 ounce) can cream of mushroom soup
1 tablespoon Dijon mustard
1/4 cup dried onion flakes
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon dried parsley flakes

Preparation

This is a quick and easy version of the original recipe for Cretons.
Simply place the veal into a 2-quart saucepan.
Add all the ingredients at one time, plus one can of water as suggested on the soup can.
Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency; approximately 3 hours.
Cool slightly and pour into individual covered plastic containers and chill overnight.
This can be frozen for freshness and defrosted easily.