According to 16 Pros and Cons of Raising the Driving Age – ConnectUS (connectusfund.org),

16 Pros and Cons of Raising the Driving Age – ConnectUS

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16 Pros and Cons of Raising the Driving Age – ConnectUS

-Nina Granados Cumi

• Ingredients: Seal meat, vegetables (like turnips and carrots), dumpling pastry.

• Preparation: Season seal meat, fill jars with meat and vegetables, cover, and bake until the pastry is done.

pemmican: a concentrated mixture of dry meat, fat, and sometimes berries

All-Purpose Flour

• 2 tablespoons

  Baking Powder

• 2 teaspoons

  Salt

• 4 cups

  Very Warm Water (warm to)

• 4 cups

  Canola Oil

• it is 255 calories and 22 serves .

2.Grind the dried meat in a food processor.

3.Add the chokecherries and blend together.

4.The consistency should be dry and loose with fruit broken up.

5.Add melted lard slowly while mixing.

6.Two tablespoons of fat are used for each 4-5 ounces of meat plus 1/3 cup of fruit.

7.Fat changes the consistency and makes it appear semi-moist instead of dry and improves the flavor and texture. Store in paper bags.

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups butternut squash, peeled and cubed

• 1 cup corn kernels (fresh or frozen)

• 1 can (15 oz) pinto or kidney beans, drained and rinsed

• 1 can (14.5 oz) diced tomatoes

• 2 cups vegetable broth

• 1 teaspoon ground cumin

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish (optional)

Dry meat
Potatoes
Salt pork
Water – boil it down (this is where you get the flavor) do not add water as you cook
Hominy (if you don’t want to use potatoes)

Directions

Boil water in a large sauce pan, add the dry meat. This process will take a while as you need to get the dry meat soft. This process may take up to three to four hours.

During this process, you can change the water out.

Once the dried meat is soft, add the potatoes or hominy and salt pork. At this point, you do not want to change the water because this is where you capture all of the flavor.

Bring the soup to a boil then turn to medium heat until the remaining ingredients are cooked through.

Directions

Boil water in a large sauce pan, add the dry meat. This process will take a while as you need to get the dry meat soft. This process may take up to three to four hours.

During this process, you can change the water out.

Once the dried meat is soft, add the potatoes or hominy and salt pork. At this point, you do not want to change the water because this is where you capture all of the flavor.

Bring the soup to a boil then turn to medium heat until the remaining ingredients are cooked through.

Related recipes

Ingredients/ Fish recipe

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Directions

• Preheat oven to 350.

• Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.

• Grind 1/4 cup of pine nuts and reserve remaining for garnish.

• Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.

• Dredge fillets in the pine nut mixture.Set aside.

• Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .

• Sprinkle fillets with whole pine nuts and serve.

  --------------------------------

  Elizabeth Gutierrez

Start to Finish: 120 minutes

Servings: 4

Ingredients:
1 to 2 pounds seal bones, including meat and fat (see note)
8 cups water
2 carrots, diced
2 stalks celery, diced
1/2 onion, diced
2-3 cloves garlic, minced
Salt and pepper (to taste)
1 cup uncooked rice, dried macaroni or raw, diced potatoes
Optional: 1 cup beach lovage or seaweed

• 1 cup dried or 2 cups cooked beans (such as kidney beans, pinto beans, or black beans)

• 2 cups fresh or frozen corn kernels (or cut from 2 medium ears of corn)

• 2 cups diced butternut squash or any winter squash

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 cups vegetable broth or water

• 1 can (14 oz) diced tomatoes (optional)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika or chili powder (optional for mild heat)

• Salt and pepper to taste

• 2 tablespoons cooking oil (olive oil or vegetable oil)

• Fresh herbs like cilantro or parsley for garnish (optional)

- Renata Sanchez

caribou stew

1 quart beef stock

4 large carrots peeled and diced medium

2 large onions peeled

3 stalks celery

2 potatoes

3 large tomatoes

3cloves garlic

1 bay leaf

1 quart beef

1/2 cup of flour

salt and pepper

1 teaspoon of Rosemarry

4 ounces 1 stick meted flour

made by alexander corado p6

Directions

1. Heat oil in a large pot over medium heat. Add caribou meat and brown on all sides.

2. Add onion and garlic, cook until softened.

3. Add carrots and potatoes, cook for a few minutes.

4. Pour in beef broth and water. Add thyme and rosemary.

5. Bring to a boil, then re...

Read full directions

Diego I Martinez

• 1 -2lb caribou, cubed

• 3large potatoes, diced (or quartered)

• 3 -4medium carrots, sliced thickly

• 1celery (cut diagonaly)

• 1large onion, chopped

• 1bay leaf

• 2tablespoons paprika

• 2garlic cloves, minced

• 2tablespoons soya sauce

• 2 -3cups beef broth

• 1cup water

• 1(14 ounce) can tomato soup (optional to replace 1 cup of water)

• 1tablespoon fresh ground pepper (to taste)

• ¹⁄₄cup cornstarch, and water mixture for thickening (to your liking)

*3 large potatoes, diced (or quartered)

*3-4 medium carrots, sliced thickly

*1 celery (cut diagonally)

*1 large onion, chopped

*1 bay leaf

*2 tablespoons paprika

*2 garlic cloves ,minced

*2 tablespoons soya sauce

*2-3 cups beef broth

*1 cup water

*1 (1/4 ounce) can tomato soup ( optional to replace 1 cup of water)

*1 tablespoon fresh ground pepper (to taste)

• 1/4 cup cornstarch, and water mixture for thickening (to your liking)

• 3 tablespoons

  Plain Flour

• 2 teaspoons

  Dried Thyme (or 2 tbsp chopped fresh thyme leaves)

• add

  Salt (and freshly ground black pepper)

• 15 grams

  Butter

• 3 tablespoons

  Sunflower Oil

• 1

  Large Farmed Rabbit (or 2 young wild rabbits, jointed into 8 pieces)

• 6 rashers

  Rindless Smoked Streaky Bacon (cut into 2cm/3/4 in squares)

• 2

  Onions (chopped)

• 500 milliliters

  Dry Cider

• 300 milliliters

  Vegetable Stock (or chicken)

• 2

  Bay Leaves

• 350 grams

  Chantenay Carrots (peeled)

• 150 grams

  Peas (frozen)

• 2 Tbsp. cooking oil (vegetable or olive)

• 1 red onion, diced

• 2–3 garlic cloves, minced

• 1 tsp. dried oregano

• 1 tsp. cumin

• ½ tsp. garlic powder

• ½ tsp. onion powder

• 1 can (7 oz.) diced green chiles

• 2 cups cubed butternut squash

• 1 can (15 oz.) kidney beans, drained and rinsed

• 1 can (15 oz.) corn, drained and rinsed

• 1 can (15 oz.) fire-roasted diced tomatoes

• 2 cups vegetable broth

• 2 cups water

• Salt and pepper to taste

• Optional garnish: fresh parsley or cilantro 

Instructions 

1. Sauté aromatics. In a large soup pot or Dutch oven, heat the oil over medium-low heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

2. Add garlic and spices. Stir in the minced garlic and cook for 30 seconds, until fragrant. Add the oregano, cumin, garlic powder, and onion powder and stir to combine.

3. Combine ingredients. Add the diced green chiles, butternut squash, rinsed beans, corn, diced tomatoes, vegetable broth, and water. Stir all the ingredients together.

4. Simmer the stew. Bring the stew to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 30–45 minutes, or until the squash is tender when pierced with a fork.

5. Season and serve. Season the stew with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or cilantro, if desired. 

1 pound boneless caribou, diced
oil, for browning meat
1 onion, diced
6 cups seasoned beef broth (do not use low sodium)
1 clove garlic
1/2 cup red wine
1 tablespoon Worcestershire sauce
4 small potatoes, quartered
2 carrots, peeled and sliced
2 ribs celery, chopped
black pepper, to taste

Brown the meat in oil in large skillet. Remove the meat from the skillet with a slotted spoon (leave oil in pan). Add browned meat to Dutch oven or large soup pot.

Add the onion and celery to the skillet and saute until just starting to soften. Add to the Dutch oven.

Add remaining ingredients to Dutch oven. Bring just to a boil then reduce heat to a simmer and cook for 30-45 minutes or until meat is tender and vegetables are cooked.

2 large Potato's

1 pound white fleshed fish cooked

1 large egg

2 tablespoons sour cream

3 tablespoons chopped fresh parley

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dry ground mustard

panko breadcrumbs

oil for frying

Cain Morales

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 cups butternut squash or acorn squash, peeled and cubed

• 1 cup fresh or frozen corn kernels (or canned, drained)

• 1 cup cooked kidney beans or black beans (drained and rinsed if canned)

• 2 medium tomatoes, diced (or 1 can diced tomatoes)

• 4 cups vegetable broth or water

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme or oregano

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish (optional)

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 cups butternut squash or acorn squash, peeled and cubed

• 1 cup fresh or frozen corn kernels (or canned, drained)

• 1 cup cooked kidney beans or black beans (drained and rinsed if canned)

• 2 medium tomatoes, diced (or 1 can diced tomatoes)

• 4 cups vegetable broth or water

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme or oregano

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish (optional)

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cups butternut squash or acorn squash, peeled and cubed

1 cup fresh or frozen corn kernels (or canned, drained)

1 cup cooked kidney beans or black beans (drained and rinsed if canned)

2 medium tomatoes, diced (or 1 can diced tomatoes)

4 cups vegetable broth or water

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme or Oregano

salt and pepper to taste

fresh cilantro or parsley for garnish (optional)

• 1 medium winter squash, such as butternut or acorn (or substitute summer squash or pumpkin), peeled and cubed

• 4 ears of corn, kernels removed (about 2 cups) (or substitute frozen or canned corn)

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (or substitute fresh tomatoes when in season)

• 4 cups vegetable or chicken broth (use vegetable broth for a vegan version)

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1 bay leaf

• Salt and pepper to taste

• Fresh cilantro for garnish

Optional add-ins:

• Diced carrots or celery for extra vegetables

• Chopped kale or spinach for added greens

• A splash of lime juice for brightness

• A pinch of cayenne pepper for heat

Filé powder is made by harvesting the young leaves and stems of the sassafras tree and grinding them.^[4] Filé powder is generally not added until after the vegetables and meats or seafood are finished cooking and removed from the heat source.

• 1 lb. extra lean ground beef

• 1/4 cup PLUS 2 Tbsp. Hellmann's® or Best Foods® Garlic Aioli, divided

• 1/4 cup plain dry bread crumbs

• 2 tbsp. olive oil

• 1 box (10 oz.) cremini mushrooms, thinly sliced

• 1 medium onion, thinly sliced

• 4 hamburger buns, toasted

Directions

1. Combine ground beef, ¼ cup Hellmann's® or Best Foods® Garlic Aioli and breadcrumbs in large bowl until well blended. Shape into 4 patties and set aside.

2. Heat olive oil in large nonstick skillet over medium-high heat and cook mushrooms and onions, stirring occasionally, until browned, about 5 minutes. Remove to bowl and stir in remaining 2 Tbsp. Aioli. Set aside.

3. Grill, broil or fry burgers to desired doneness. Place on toasted buns and evenly top with creamy garlic mushroom and onion mixture. Serve, if desired, with additional garlic aioli spread on buns.

Olive Oil

• ½ cup

• Yellow Onion  (or diced white, or sub 1 large shallot)

• 1 ear

Fresh Corn  (kernels sliced off, or 1 1/2 cups frozen)

• 1 cup

Stock  (veggie, chicken or fish, or sub water- or use corn stock, see notes)

• ½ teaspoon

Kosher Salt

• add

Pepper

• 0.12 cup

Fresh Basil Leaves  (cut into ribbons or torn)

• 3 tablespoons

Half And Half  (Optional 2)

• 8 ounces

Fish  (halibut, sea bass, wild Alaskan cod, haddock, salmon, black cod, shrimp, scallops)

• add

Oil  (for searing)

• add

Salt And Pepper

Olive Oil

• ½ cup

• Yellow Onion  (or diced white, or sub 1 large shallot)

• 1 ear

Fresh Corn  (kernels sliced off, or 1 1/2 cups frozen)

• 1 cup

Stock  (veggie, chicken or fish, or sub water- or use corn stock, see notes)

• ½ teaspoon

Kosher Salt

• add

Pepper

• 0.12 cup

Fresh Basil Leaves  (cut into ribbons or torn)

• 3 tablespoons

Half And Half  (Optional 2)

• 8 ounces

Fish  (halibut, sea bass, wild Alaskan cod, haddock, salmon, black cod, shrimp, scallops)

• add

Oil  (for searing)

• add

Salt And Pepper

1

POUND CARIBOU
ground

4

OUNCES GROUND PORK

SALT AND BLACK PEPPER
to taste *

½

MEDIUM ONIONS
chopped

BREAD CRUMBS
or other cereal, optional *

1

EACH EGGS
to bind the ingredients

SPICES
favourite burger spices *

Directions

Mix all the ingredients handling as little as possible.

Heat grill or broiler.

Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness.

Serve on rolls with your choice of condiments.

By Aaron Perez

David arias

Ingredients

• 1 ¼ pounds

  Fish Fillets

• 1 teaspoon

  Seasoned Salt

• add

  Pepper

• add

  Optional

• 3 tablespoons

  Butter (melted)

• add

  Fresh Dill And Lemon Wedges

Directions

1. Preheat the oven to 400°F. Place the fish in a greased 11x7-inch baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. Drizzle the melted butter over the fillets.

2. Cover with foil and bake until the fish just begins to flake easily...

Read full directions

• Flour: This sweet cornbread recipe starts with a cup of all-purpose flour.

• Cornmeal: Opt for yellow cornmeal for this recipe, as it's sweeter than its white counterpart.

• Sugar: Use ⅔ cup white sugar for the perfect amount of sweetness.

• Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise.

• Salt: A teaspoon of salt enhances the flavors of the other ingredients.

• Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency.

• Oil: A neutral oil, such as vegetable oil, keeps the cornbread nice and moist.

• Egg: One egg lends moisture and acts as a binding agent.

This recipe makes 12 personal pot pies.

Ingredients

Squirrel

• 8 quartered squirrels

• Chicken broth

• Water

Pastry

• 3 cups of all-purpose flour

• 1 tsp salt

• 1 ½ cups of cold butter

• 1 egg

• 5 tbsp of cold water

• 1 tbsp of distilled white vinegar 

Pie filling

• 1 large yellow onion

• 3 celery stalks

• 3 peeled carrots

• ¼ cup of all-purpose flour

• ½ stick of butter

• 2 cups of chicken broth

• 1 chicken bouillon cube

• ¼ cup white wine

• 1 cup heavy cream

• 3 sprigs of thyme

• Salt and pepper, to taste 

Braised Rabbit with Wild Herbs

Ingredients:

• 1 whole rabbit, cut into pieces

• 2 tbsp vegetable oil or rendered fat

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 cup wild mushrooms (or button mushrooms)

• 1 cup vegetable or game stock

• 1 tbsp fresh sage or thyme

• Salt and pepper to taste

• Instructions:

  1. Heat oil in a heavy pot over medium heat. Brown rabbit pieces on all sides.

  2. Remove rabbit and sauté onion and garlic until translucent.

  3. Add mushrooms and cook for 5 minutes.

  4. Return rabbit to the pot, add stock and herbs.

  5. Cover and simmer for 1.5 to 2 hours, until meat is tender.

  6. Season with salt and pepper. Serve with wild rice or roasted squash.

Pie Crust Ingredients (for a double crust)

• All-Purpose Flour: 2 1/2 cups for the dough.

• Cold Unsalted Butter: 1 cup (2 sticks), cut into small cubes for flakiness.

• Salt: 1 teaspoon.

• Ice Water: 4 to 6 tablespoons, added gradually to bring the dough together without melting the butter.

• Optional Sugar: 1 tablespoon, sometimes added to the crust for a subtle sweetness.

• 1 cup reindeer, caribou, or moose fat (back fat)*

• 1 cup animal oil (seal, walrus, or whale), divided

• 1/2 cup water or 2 cups loose snow

• 4 1/2 cups berries (blueberries, cloudberries, cranberries, salmonberries, or blackberries), fresh

2 tablespoons baking powder

2 teaspoons salt

2-4 cups warm to very warm water

4cups canola oil

*3large potatoes, diced(or quartered)

• 3-4 medium carrots ,sliced thickly

• 1 celery( cut diagonally)

• 1 large onion, chopped

• 1 bay leaf

• 2 tablespoons soya sauce

• 2/3 cups water

• 1 (1/4 ounce) can tomato soup ( optional to replace 1 cup of water)

• 1 tablespoon fresh ground beef pepper (to taste)

• 1/4 cup cornstarch, and water mixture for thickening (to your liking).

  Sofia V

• 1 onion, chopped

• 3–4 cloves garlic, minced

• 2 cups cubed squash (butternut, pumpkin, or acorn)

• 2 cans (15 oz each) beans (kidney, pinto, black-eyed peas, or your favorite)

• 1 to 1½ cups corn kernels (fresh, frozen, or canned)

• 1 can diced tomatoes (no salt added recommended)

• 4 cups vegetable broth or water

• 1–2 teaspoons ground cumin

• 1–2 teaspoons chili powder

• 1 teaspoon dried oregano

• Salt and black pepper to taste

• Optional: smoked paprika, red pepper flakes for heat

• Olive oil or sunflower oil for sautéing

• Fresh cilantro or parsley for garnish

1. Gather the ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.

2. Rub the outside of each trout generously with olive oil and sprinkle with sea salt.

3. Sprinkle inside cavities with salt and black pepper. Place 1/2 of the lemon and onion slices into cavity of each trout as well, along with minced garlic, sprig of rosemary, and sprig of thyme.

4. Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

1 cup reindeer caribou or moose fat

1 cup animal oil (seal walrus

or whale) divided

1/2 cup water or 2 cups loose snow

1/2 cups berries (blue berries, cloud berries

cranberries, salmonberries or blackberries)

fresh

1 cup animal oil (seal walrus or whale) divided 1/2 cups of berries (blue berries.

cloud berries

cranberries, salmonberries or

blackberries

fresh