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OKLAHOMA EAT S


Your Camping Menu Mediterranean Camp Omelet Dutch Oven Pizza Casserole S’more Pies


S


pring is the perfect season for spend- ing time outside. A great way to see more of the state is by visiting one of


Oklahoma’s 42 state parks.


“The state parks are very family friendly and eco- nomical,” said Keli Clark, marketing coordinator for Oklahoma State Parks. While many states charge for day use of their


parks, Oklahoma state parks don’t charge a day- use fee, with the exception of Natural Falls State Park, she said.


Those looking for an overnight adventure are also in luck. According to Clark, 40 of the state’s parks allow camping. Most parks have tent sites, semi- modern sites (with electric and water) and modern sites (with sewer, electric and water). For the more adventuresome, Oklahoma State Parks have an un- limited number of primitive sites—just pitch your tent wherever you end up. At $12/night (not includ- ing utilities), camping is a budget-friendly way to explore the state.


For those who prefer all the comforts of home, several of the larger state parks have lodge facili- ties, and some even have golf courses. For more in- formation on Oklahoma State Parks, visit http:// oklahomaparks.com.


Regardless of where you stay, being in the out- of-doors is sure to stimulate your appetite. These recipes (adapted from Ultimate Camp Cooking by Faverman and Mac) are designed to be convenient for camping trips, but would be just as tasty if you pitch a tent in your own backyard.


—Laura Araujo


Mediterranean Camp Omelet Yields 1 Omelet


Start your day off with a gourmet breakfast! This uncon- ven tional method for omelet making in a plastic bag is great for camping because it’s easy and requires little cleanup. Each camper can select his or her own omelet


fi llings—just be sure to label the bags with a permanent marker before boiling.


2. . . . . . . . . . . . . . . . . eggs 2 T. . . . . . . . . . . . . . . milk 1 T. . . . . . . . . . . . . . . black olives, sliced 1 T. . . . . . . . . . . . . . . roasted red pepper, diced 1 T. . . . . . . . . . . . . . . scallions, sliced 2 T. . . . . . . . . . . . . . . chopped spinach 2 T. . . . . . . . . . . . . . . chopped mushrooms 2 T . . . . . . . . . . . . . . feta cheese


Bring a large pot of water to a boil. Whisk together the eggs and the milk and pour the mixture into a quart-sized resealable plastic bag. Add the rest of the ingredients to the bag. Seal the bag and place it into the boiling water. Boil for 13-15 minutes until the eggs become fi rm. Use tongs to carefully take the bag out of the water. Cut the plastic bag open to remove the omelet.


Dutch Oven Pizza Casserole Serves 4 to 6


Though you might not be able to have pizza delivered to your campsite, you can enjoy the fl avors of pizza in this hearty casserole.


1. . . . . . . . . . . . . . . . . 16-oz. tube refrigerated biscuit dough 1 t. . . . . . . . . . . . . . . . Italian seasoning ¼ cup . . . . . . . . . . . . grated Parmesan cheese 1. . . . . . . . . . . . . . . . . 14-oz. can tomato sauce 1 lb. . . . . . . . . . . . . . . Italian sausage, cooked 1. . . . . . . . . . . . . . . . . 3-oz. package pepperoni 1½ cups . . . . . . . . . . shredded mozzarella cheese Tear the biscuits into pieces and roll them into one- inch balls. In a gallon-sized resealable plastic bag, place the Italian seasoning and Parmesan cheese. Add the bis- cuit dough balls, seal the bag and shake to coat. Dump the contents of the bag into the Dutch oven. Layer the tomato sauce, Italian sausage, pepperoni and mozzarella cheese on top. Cover the Dutch oven. Place 14 coals on top of it and 7 coals around the bottom edge. Cook for


about 40 minutes until the cheese is melted and the bis- cuits are cooked through.


S’more Pies Yields 6 Pies


A twist on the customary s’more, these pies are fun for kids and adults alike. Like the traditional version, they are sure to leave you wanting some more!


6. . . . . . . . . . . . . . . . . mini graham cracker pie crusts 1. . . . . . . . . . . . . . . . . 10-oz. bag mini marshmallows 2 or 3. . . . . . . . . . . . . candy bars of your choice Break the candy bars into small pieces and fi ll each pie crust with the pieces. Top the pies with the mini marsh- mallows. Place the pies on a grill over low heat or in a lidded Dutch oven with 6 coals on top and 4 coals around the bottom edge. Cook until the marshmallows are soft- ened, about 5-10 minutes.


From Laura’s Kitchen TIP The basics of cooking in a Dutch oven


Supplies you will need to start a Dutch oven: tongs, oven mitts, chimney starter and newspaper. How it works: Heat the charcoal in the chimney until the coals ignite. Place the Dutch oven on the ground inside the campsite’s fi re ring. Cover the Dutch oven and place coals around the edge of the lid and around the bottom edge of the Dutch oven, according to the directions in the recipe. Never place coals underneath the Dutch oven or the food inside will burn. A temperature of approximately 425 degrees is achieved with 16 coals on top of the Dutch oven and 8 around the bot- tom edge. Reduce the number of coals to slow the cooking process. You can experiment with the number of coals, but a good rule of thumb is to use twice as many on top of the oven as you use around the bottom edge. OL


For more of Laura’s recipes visit: http://mannaandquail.wordpress.com. MAY 2011 37


Photos by Laura Araujo


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