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In northern areas, live, the Mackenzie-Yukon Valley Caribou Hunters and the Inuit. The Caribou Hunters depended upon the caribou and other northern game much as the Plains Indians depended upon the buffalo. They made their tents and clothing of caribou or other deer hides. In winter they tracked their game on snowshoes. As they roamed, their dogs carried the baggage or pulled it on sledges.

The Inuit today still live along the chill northern fringes of the continent. There are Inuit across the whole Arctic region, ranging from Alaska to Labrador, as well as in Greenland and Siberia. Many depend upon seal, whale, walrus, caribou, polar bear, Arctic birds, and other Arctic animals. They make warm clothing of the animal skins--turning the fur inside to hold the body's warmth

Caribou (Rangifer tarandus), or reindeer as they are sometimes called, inhabit the far northern regions of North America, Europe, and Asia. An almost pure-white subspecies lives in northern Greenland. In North America the woodland caribou is found in Canada and Alaska in swampy forest habitats. Farther north, the northern, or barren ground, caribou roam the desolate Arctic tundra. Their original range included northern Maine and Minnesota as well as the Rocky Mountain region of Idaho and Wyoming. The last natural band south of Canada disappeared from Isle Royale, Michigan, in the 1920s.

Caribou move continually, migrating in herds that travel south for winter and north in summer. In the warmer months they can be found in the farthest northern reaches of the Arctic tundra.

Caribou have thicker bodies and shorter legs than do most deer. Their hooves are broad. Their coats are brown. They have white tails, necks, and sides. The colors vary with the seasons, as do those of many other deer, becoming lighter in color during winter. Those in the northernmost parts of their range may be almost white.

Both sexes of caribou have large, irregularly branching antlers, though those of the female are somewhat smaller and more slender. The males also reach larger sizes, with some reaching weights of more than 700 pounds (318 kilograms) and shoulder heights of up to 4.6 feet (1.4 meters).

Caribou eat grasses and browse on low-lying vegetation. They are noted for consuming large quantities of a lichen called reindeer moss that grows in the tundra regions. When alarmed, caribou break into a clumsy gallop, changing to a steady trot that carries them across the tundra. Their large, spreading hooves, with sharp cup-shaped edges, give them a firm footing on the soft, mucky surface of their summer homes and on winter ice and snow.

Caribou are the most domesticated of the deer. In the region of Lapland in northern Europe, they are kept for milk and meat and for pulling sleds over the snow. Their hides furnish clothing, blankets, and harnesses.

From Compton's Interactive Encyclopedia 1998


Caribou Empanadas

Amount	Measure	Ingredient	Preparation Method
1	lb	Ground caribou	
1/4	c	Butter	
2	lg	Onions	chopped
1/2	c	Chopped olives	
1/2	c	Chopped celery	
2		Jalapeno peppers	chopped
		Salt and pepper to taste	
2	tb	Vinegar	
1	sm	Can tomato sauce	
2	tb	Worcestershire sauce	
1		Recipe pie crust pastry	

  In a large skillet, melt butter, and brown meat. Add other
  ingredients and simmer about 20 min. Remove from the stove and chill.
  Make your favorite pie pastry, cut in circles about the size of a cup.
  Place the meat mixture in center and fold over, pricking with fork.
  Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes.


Caribou Goulash

Amount	Measure	Ingredient	Preparation Method
2	lb	Boneless stewing meat	
1 1/4	c	Red wine	
2	tb	Olive oil	
1		Onion	chopped
1	md	Carrot	sliced thin
6		Black peppercorns	
1		Bay leaf	
		Flour for coating	
2	lg	Sweet red bell peppers	
1	md	Onion	chopped
2	cl	Garlic	minced
1		Rib of celery	sliced
3	tb	Olive oil	
14	oz	Canned tomatoes	
2	tb	Tomato paste	
2	tb	Paprika	
1	t	Caraway seeds (opt'l)	
		Fresh ground black pepper	
1	lb	Potatoes	
1 1/4	c	Plain yoghurt or sour cream	

  In a shallow dish, combine all the marinade ingredients and add the
  cubed caribou. Cover and leave in a cool place for 24 hours. Remove
  the meat cubes from the marinade. Pat dry and roll in a little flour.
  Strain the marinade and reserve.
  Cut the peppers in half and remove seeds. Chop the peppers into
  cubes. Chop the onion and mince the garlic. Cut the celery into 1/2
  inch slices. Heat the oil in a large frying pan, and brown the
  caribou quickly. Remove it, then add the chopped vegetables to the
  oil and saute quickly; but do not allow to brown.
  Put the caribou and fried vegetables into a flameproof casserole. Add
  the tomatoes, roughly chopped, and the tomato paste.
  Sprinkle the paprika, caraway seeds, and salt and pepper to taste on
  to the contents of the casserole, and pour in the marinade liquid.
  Stir well and bring almost to boiling. Cover. Turn down the heat and
  simmer gently on top of the stove for 1 1/2-2 hours.
  25 minutes before the goulash is ready, add the potatoes, peeled and
  Just before serving, add the yoghurt/sour cream and stir. Taste for
  seasoning: more paprika or caraway may be added if liked.

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