-=> Quoting Michael Loo to Ruth Haffly <=-
 
 ML> Guinness cited the Twin Cities as
 ML> having the spiciest cuisine in the country,
 ML> on the strength of an influx of Ceylonese
 ML> immigrants

That is surprising. I found that interesting so I Googled to learn
more. Yelp had a list of the 10 best Sri Lankan restaurants in
Minneapolis. That implies that there are more than 10 in total. I
then Yelped on Edmonton (population 1.3 M souls). It has just one.

This version uses poultry seasoning and a little bit of tomato.
The directions suck but I'm posting it for the ingredient list, not
the method.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jean Chretien's Tourtiere
 Categories: Canadian, Pork, Pies, Onion
      Yield: 6 Servings
 
      1 lb Pork - ground
      1    Onion - minced
      1 ts Poultry seasoning
      1    Tomato - small, cooked, mashed
           Salt and pepper
           Pastry for 1 double-crust Pie
  
  Combine all ingredients except potato and cover with water. Simmer for
  1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat.
  Pour into uncooked pie shell. Sprinkle a bit of the liquid over the
  mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2
  hour or until crust is golden.
  
  From: Calgary Sun - Monday, June 18, 1990
  
  From: Todd
 
MMMMM

Cheers

Jim


... Orange actually does live up to its name.

___ Blue Wave/QWK v2.20