Name: Tourtiere De Quebec (Quebec Pork Pie)
Ingredients: 1 1/4 lb Ground pork; 1/2 c Cold water, (1/2 to 3/4); 1/2 c Onion, finely chopped; 1/4 c Celery, finely chopped; 1/2 tb Ground black pepper; 1 Bay leaf; 1/2 tb Dried savoury; 1/4 tb Dried rosemary; 1/4 tb Grated nutmeg; 1 pn Cinnamon; Salt; 1/4 c Old-fashioned rolled oats; Pastry for double crust pie; 2 minutes. Remove bay leaf.

Spiritual battles are fought on the turf of the human mind. It is not about identifying territorial demons or binding demons or rebuking demons. So are we battling the forces of darkness? Yes, because our ultimate battle is “not against flesh and blood” (Eph. 6:12), but no, because we are not called in Scripture to go toe-to-toe engaging in hand-to-hand combat with demonic forces. The war is over the control of human minds. Our aim is to liberate people from demonic strongholds. We are to free the prisoners of war. Our call is to convert not demons, but people. The arena therefore is not mystical, but intellectual. Therefore, according to 2 Corinthians 10:5, we “destroy [intellectual things] raised up against the knowledge of God.” How? We do it with the Word of God. We combat the error that has already been sown in people’s minds with truth. We, verse 5, “are taking every thought captive to the obedience of Christ.” This shows that the primary problem is that people have a wrong understanding of Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Quebec	Pies, Pork &	6	Servings

INGREDIENTS

1 1/4	lb	Ground pork
1/2	c	Cold water, (1/2 to 3/4)
1/2	c	Onion, finely chopped
1/4	c	Celery, finely chopped
1/2	tb	Ground black pepper
1		Bay leaf
1/2	tb	Dried savoury
1/4	tb	Dried rosemary
1/4	tb	Grated nutmeg
1	pn	Cinnamon
		Salt
1/4	c	Old-fashioned rolled oats
		Pastry for double crust pie
	2	minutes. Remove bay leaf.

INSTRUCTIONS

This is considered Quebec style, using rolled oats instead of potatoes to
thicken the filling shows a Scottish influence. Servings: 6
In a large, heavy frying pan, combine pork with cold water and heat to
boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,
nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours,
adding more water if mixture dries out. Halfway through cooking time,
season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to
Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is
lukewarm, spoon into pie shell and cover with remaining pastry. Trim
pastry, seal edges and cut steam vents in top crust. Decorate with pastry
cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then
reduce heat to 375 deg F and bake another 25 minutes or until crust is
golden. Source: A Taste of Quebec by Julian Armstrong
Posted to MC-Recipe Digest V1 #337
Recipe by: "A Taste of Quebec"
From: "Carole A. Walberg" <$WALBERRC@BrandonU.CA>
Date: Wed, 11 Dec 1996 09:21:30 -0600 (CST)

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