Dear Sun Spots: I hope you can help me find a recipe for the French spread creton. I think it is made of ground pork and hamburg. I look forward to your column every day. Thank you for any help you can give me. – Bobbie O., South Paris.

Answer: The following recipe was submitted to Sun Spots and published in May 2002. It is as follows: For Theresa, Lewiston (inquiry appeared April 8, 2002), who was looking for a recipe for pork creton, I wish to submit the following recipes. They appear in a collection of recipes from French Island in Old Town.

Creton, ingredients and method: 2 to 3 pounds pork shoulder. Add water to level of meat; 1 medium onion (sliced). Cook two to three hours. Take fat and bone out of pan (leave a little fat). Grind meat with 1 medium onion. Strain juice from pot. Combine above ingredients with 1 tablespoon cinnamon and ½ teaspoon cloves. If you don’t have a lot of juice, you can put more water over the meat. Simmer mixture for five hours, stirring often.

You may also be interested in this recipe. Creton, ingredients: 6 pounds fresh pork shoulder, 1 large onion, ½ teaspoon nutmeg, ½ teaspoon cloves and ½ teaspoon cinnamon. Method: Simmer pork and onion in large pot with enough water to cover pork. Remove cooked pork from water and remove meat from bone and grind, adding another large onion. Return ingredients to large kettle on stove. Simmer until no water is left. Put in containers and cool overnight.

And for those seeking a lighter version, you might want to try Veggie cretons (vegan), ingredients: 1 small onion, finely chopped; ½ cup texturized vegetable protein (usually available at your local health food store); 1 clove garlic, crushed; 1¼ cup soy milk; 5 cloves; ¼ teaspoon cinnamon; 2 tablespoons nutritional yeast; 1 tablespoon canola oil; 2 tablespoons tahini and 2 tablespoons whole wheat flour. Method: In a large frying pan, combine the onion, texturized vegetable protein, garlic, soy milk, cloves and cinnamon. Bring mixture to a boil, reduce heat to medium-low. Stir in the nutritional yeast and simmer for about 15 minutes or until the vegetable protein and onions are tender. Add the canola oil, tahini and flour. Increase the stove heat and bring the mixture to a boil. Reduce the heat again and simmer for another 10 to 15 minutes with stirring (this gets rid of the flour taste). Store covered in the refrigerator. Variations: Change the spices to ones like rosemary and orange, garlic and chives, or sundried tomato.

Lite cretons, ingredients: 1 pound ground veal, 1 can cream of mushroom soup, 1 tablespoon Dijon mustard, ¼ cup dried onion flakes, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves and 1 teaspoon dried parsley flakes. Method: Place the veal in 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.

Dear Sun Spots: I have about 50 old records and would like to know if anyone would be interested in them, some are country, old bands, etc. If interested, you can call me at 364-3485. – M.L., Mexico.

Dear Sun Spots: Would you please provide the address for former President and Sen. Bill and Hillary Clinton, I would like to write them and send a Christmas card. Thanks again for your great column, I read it first thing every morning. – No Name, Lisbon Falls.

Answer: According to the Lewiston Public Library Reference Department’s “Celebrity Locator” book, they have individual mailing addresses and a joint mailing address. You can send your Christmas cards or letters to: Bill Clinton, 55 W. 125th St., N.Y., N.Y., 10027; or Hillary Clinton, 3067 Whitehaven St., Washington D.C., 20008; or Bill and Hillary Clinton, 15 Old House Lane, Chappaqua, N.Y. 10514.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected].