Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2	lbs	ground lean	3411.072	0.0	126.1915	318.155
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
water	0.5	can		0.0	0.0	0.0	0.0
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.