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CRETON 
4 lbs. ground pork
1 or 2 diced onions
1 c. milk
2 c. water
1 tbsp. salt
1 tsp. pepper
Parsley (to taste)
Savory (to taste)
Garlic (to taste)
1 bay leaf
2 slices of bread, diced

Mix well. Cook slowly for 3 to 4 hours. Creton will keep for a week in refrigerator. Creton also freezes well.
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