*CRETONS*

Cretons (similar to Pork Pate) is a French-Canadian specialty, usually served on toasts as part of a traditional Quebec breakfast. It can also be served with mustard in sandwiches for lunch or served as a snack or appetizer on crackers. I was craving it the other day and found this easy recipe. I was pleasantly surprised. :)) Very easy to make, and will definitely make it again.

2 lb. ground pork, not too lean
2 medium onions, finely chopped
2 celery ribs, chopped
2 cups water
5-6 garlic cloves, chopped
1 cup milk
1/2 cup rolled oats
Pinch of salt and pepper
1/2 tsp. cinnamon
1 tsp. cloves
1 tbsp. Italian seasoning

In a large covered saucepan, combine pork, onions, celery, water and garlic together. Cover, bring to a boil, then reduce heat to maintain a slow simmer. Cook, stirring occasionally to break up clumps of meat, until water has evaporated, about 1 hour. DO NOT DRAIN.
Add milk, oats, salt & pepper, cinnamon, cloves, Italian seasoning to pork mixture and simmer 30 minutes more. Put the mixture in a food processor and process until fine and granular but not pasty.
Pour into small containers and pack down gently; chill.
NOTE: Keeps for three months in freezer.