Seven Tactics of Temptation: 1. Satan especially likes to tempt us when our faith is fresh, i.e., when the Christian is only recently converted and thus less prepared to know how to resist his seductive suggestions. 2. Satan especially likes to tempt us when our faith feels strongest, i.e., when we think we are invulnerable to sin. If we are convinced that we have it under control, we become less diligent. 3. Satan especially likes to tempt us when we are in an alien environment. 4. Satan also likes to tempt us when our faith is being tested in the fires of affliction. When we are tired, burnt out, persecuted, feeling excluded and ignored, Satan makes his play. His most common tactic is to suggest that God isn’t fair, that he is treating us unjustly, from which platform Satan then launches his seductive appeal that we need no longer obey. 5. Satan especially likes to tempt us immediately following both spiritual highs and spiritual lows. Periods of emotional elation and physical prosperity can sometimes lead to complacency, pride, and a false sense of security. When they do, we’re easy targets for the enemy’s arrows. 6. Perhaps Satan's most effective tactic in tempting us is to put his thoughts into our minds and then blame us for having them. 7. A related tactic of temptation is for him to launch his accusations as if they were from the Holy Spirit. In other words, he couches his terms and chooses his opportunities in such a way that we might easily mistake his voice for that of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs	Canadian	Pork, Casseroles	6	Servings

INGREDIENTS

2	tb	Vegetable oil
1		Onion, chopped
2		Garlic cloves, minced
1 1/2	lb	Lean ground pork
1/2	c	Chicken stock
1/3	c	Dry sherry or chicken stock
1/4	c	Dijon mustard
2	tb	Fresh parsley, chopped
1	ts	Salt
1	ts	Pepper
5		Parsnips [1-1/2 lb]
1/2	ts	Dried marjoram
4		Sweet potatoes [2 lb]
2	tb	Butter
1		Egg, lightly beaten

INSTRUCTIONS

In large saucepan, heat oil; cook onion and garlic over medium heat,
stirring often, for 5 minutes or until softened.
Add pork; cook, breaking up with spoon, for about 8 minutes or until
browned. Drain off fat. Stir in stock and sherry; simmer, scraping up brown
bits from bottom [deglaze], for about 10 minutes or until most of liquid
has evaporated. Mix in mustard, parsley and 1/4 ts each of salt and pepper.
Set aside.
Peel parsnips; slice into rounds. In saucepan of boiling salted water, cook
parsnips for about 10 minutes or just until fork-tender. Drain; mix in
marjoram and 1/4 ts each of salt and pepper. Set aside.
Peel and quarter sweet potatoes. In saucepan of boiling salted water, cook
sweet potatoes for about 10 minutes or just until fork-tender. Drain; mash
with butter and remaining salt and pepper.
Place parsnips in bottom of 12-cup casserole; spoon meat mixture over top.
Spoon sweet potatoes over top; brush with egg.
Bake in 425F 220C oven for 15 minutes; reduce heat to 350F 180C. Bake for
30 minutes. Let stand for 10 minutes.
Source: Canadian Living magazine [Jul 95] Originator: Laurel Kreuger, Baker
Lake, Northwest Territories, Canada Per Serving: about 585 calories, 27 g
protein, 30 g fat, 52 g carbohydrate good source of iron, very high source
of fibre
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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