Record-high gasoline prices may prompt people to cancel that drive to Disneyland and vacation in the nearby hills instead.
3 tablespoons instant dry milk1/3 cup brown sugar2/3 cup instant riceYou can eat the food right out of the bag, or pour it into individual dishes.Turn off the heat and let the Dutch oven sit until cool.� If the surface is sticky, bake an additional 30 to 40 minutes.� When seasoning your oven it will create a smell that may be unpleasant.� For this reason some like to season their ovens in a BBQ outside, however I have done all mine indoors with the doors and windows open.1 quart-size freezer bag5 tablespoons brown sugarAt home, you mix the dry ingredients together and write with a marker on the zip-top bag the item and how much water is needed for the meal to hydrate. Once you get to camp, boil the water. Set the opened bag on the ground or table. Pour the water in carefully to avoid burns.In camp: Add 2 cups boiling water and bacon pieces. Stir to combine and seal the top. Let sit in the "cozy" for about 5 minutes. Makes 2 1-cup servings. -- Valerie Phillips"Zip the bag up again and get rid of as much air as you can from it," Oldroyd said. "Shake it and make sure everything gets touched with the water."To register, see stateparks.utah.gov or call 800-322-3770 or 801- 322-3770.Place the oven and lid in a conventional oven, or a gas BBQ grill, with the pot upside down and the lid on the Dutch oven legs.� Heat oven at 450 to 500� degrees and bake for 30 to 40 minutes until the oil turns very dark, nearly black. This process bakes a grease coating into the pot and virtually gives it a no scrub surface.-- Take a Hike! On June 28 hikers can explore the dark side of Goblin Valley State Park with a night hike.-- On Aug. 16 hikers can get tips about responsible hiking in Red Fleet State Park, Willard Bay State Park and Kodachrome Basin State Park.1/4 teaspoon saltScrub lid and oven in hot water with a mild soap to take off the coating the manufacture puts on the oven before shipping.� Use a stiff brush, 3M scrub pad,�or plastic scrubbing pad to scrub the waxy coating off of your new Dutch oven, and rinse in clear, hot water. Dry your oven by putting it in the kitchen oven at 150 to 200 degrees for 15 or 20 minutes.At home: Place items in a quart-size, zip-top freezer bag and seal.BACON & POTATO CHOWDER1 teaspoon cinnamon1 3-ounce pouch chicken breast-- Go Fly a Kite! On July 19 at the Flight Park State Recreation Area, park staff will teach how to fly a kite.While it is warm, coat the� inner and outer surfaces with a thin layer of cooking oil. Use a good grade of olive�or vegetable oil.� Peanut oil is a choice of many, and tallow or lard can also be used, but they tend to break down over time and become rancid if the oven is not used often enough.�The first thing you cook in your oven after seasoning should be things like roasts, potatoes or chicken.� Stay away from tomatoes and tomato products with high acid content, or a lot of sugar such as cobblers.�� Acids and sugars can break down the protective covering before it seasons or hardens properly.But there's an easy option that's also inexpensive, called "freezer-bag cooking," according to Sara Oldroyd of Salt Lake County's Utah State University Extension.In camp: Add 1 1/4 cups boiling water, stir well and put in cozy for 10 minutes. Serves 2. -- Sara Oldroyd, USU Extension1 gallon-size freezer bag"You're really just using basic ingredients, so people can just use up the dried goods that they have at home," Oldroyd said. "People can make their individual meal bag and customize it with things they like. If you don't like almonds, you can add dried fruit or something else to your own bag."Then you wait, usually five to 10 minutes, while the food cooks. "The recipes that serve one or two people will rehydrate quickly," she said.1/3 cup raisins1 heaping tablespoon of peanut butter (individual packets work well)Cook's note: If using canned chicken, drain the liquid from the can before adding to the bag. -- Freezerbagcooking.comOften outdoor cooking involves toting heavy stuff, such as Dutch ovens, canned food and coolers, not to mention a lot of prep and cooking time.1 tablespoon dried onion flakes-- Happy Campers! On June 27 and 28 at Jordanelle State Park, Hyrum State Park, Fremont Indian State Park and Museum-Palisade State Park, campout staff teach cooking in the outdoors, Dutch oven cooking, camp stoves and open fire, and how to properly build and extinguish a fire.She said couscous and oatmeal are two starches that cook well in freezer bags. You can use brown rice if you want to increase your fiber content, but it doesn't rehydrate as well.Remove the oven and apply another light coat of oil, and.� bake at 450 to 500 degrees for another 30 minutes.� By using high temperatures, the oil will bake harder and darker, leaving your oven shinier.� You should oil and bake at least once, I like to go through this process two, or even three times to get a beautiful dark color, and rock hard finish.At home, combine dry ingredients in a plastic zip-top freezer bag. At your destination, you only have to pour some hot water in the bag and let it sit awhile to "cook."Some people have questions about chemicals in the plastic bags that might leach into the food. Oldroyd said she checked the Ziploc Web site, which states that the brand's freezer bags don't contain BPA (Bisphenol A), a chemical that may be linked to growth of a certain category of prostate cancer cells. The Glad Web site also has a similar statement.-- Helmet Head! This activity teaches all-terrain vehicle safety and the importance of helmets on June 28 at Palisade State Park; July 19 at Jordan River OHV State Recreation Area; Aug. 2 at the Southwest Region Office in Cedar City; and Sept. 6 in the Wasatch Mountain State Park.1 small pouch of shelf-stable bacon bitsE-mail: vphillips@desnews.com1/2 teaspoon cinnamon2 quart-size freezer bagsRICE PUDDING1/4 cup finely chopped pecansSome recipes don't require any hot water or cooking. For a quick dessert, combine instant pudding mix and dry milk powder in the freezer bag, and then stir in cold water when you're at the camp site. You can seal the bag and keep it cold by putting it in a cold running stream, Oldroyd said.Here are some tips when it comes time to season your oven.At home: Mix onion flakes, potato flakes and dry milk in the freezer bag. Pack pouch of bacon.She got the idea from a Weber County 4-H group and has since done classes on freezer-bag cooking for 4-H camps and emergency preparedness groups. There's also a Web site, www.freezer bagcooking.com, with recipes and tips.RAMEN PAD THAIIn camp: Add about 1 cup water, and stir well. Let sit in a "cozy" for about 30 minutes. Add tuna to each pouch and eat. Serves 2. -- Freezerbagcooking.comIf the recipe calls for a protein, such as chicken or tuna, you can bring the type that's packaged in a shelf-stable foil pouch, and add it at cooking time.1/2 cup couscous-- History Hunt! This iron history day camp takes place July 31 through Aug. 2 at the Iron Mission State Park Museum.At home: Mix couscous, soup, milk and milk powder. Divide the mixture evenly into the two freezer bags and pack the tuna pouches separately.Oldroyd said she's found it easy to get kids involved in the freezer-bag cooking process. "Dutch ovens aren't really kid- friendly, they're so heavy," she said. "These are easy for kids to do. And it's fast, so when they're hungry, it will be ready 15 minutes later."You'll need hot water, although it doesn't have to be boiling. If you're just going on a day hike, you can bring a thermos of boiling water from home, Oldroyd said. If you're camping, you can heat a pan of water over a camp stove or barbecue grill. Most campsites have a water spigot, but you can also bring along water purifier equipment if you're drawing water from a lake or stream, she said.-- Ahoy! teaches the importance of wearing life jackets and how to wear them on July 12 at the Rockport State Park and Utah Lake State Park. The activity is in a variety of water situations.COUSCOUS WITH BLUEBERRIES & PECANS1/2 cup instant milk1 tablespoon dried carrotsIn camp: Add 2 cups of boiling water, stir well. Toss in 3 tablespoons of the bacon bits (or more to taste). Seal the top. Put in a "cozy" for 10 minutes. Mix well before serving. Serves 1-2.1/2 cup instant dried hash brownsDrain off some of the liquid. Stir in chicken and peanut butter.1 2.5-ounce package shelf-stable bacon piecesReopen the bag and you've got a meal, such as Fruit & Nut Couscous, Bacon & Potato Chowder or Ramen Pad Thai. Dinner is served right out of the bag, so there are no pots, pans or mixing bowls to clean.In camp: Add 1 cup boiling water. Stir well, and seal the top. Let sit in the "cozy" for 10-15 minutes. Serves 1 as a breakfast, 2 as a dessert. -- Freezerbagcooking.comThe key is to make sure you use a bag specified for freezer use. "Regular sandwich bags can't withstand higher and lower temperatures," Oldroyd said.1/4 cup instant dry milkAt home: Mix all the items besides the bacon in the quart-size freezer bag. Pack the bacon pouch separately.A well seasoned oven produces a unique flavor unequaled by any other cooking utensil. This is the Magic of Dutch Oven cooking.But camping offers a different challenge: What to eat in the wild, where there are no drive-through windows or microwave ovens.Cleanup can be a hassle without a sink or running water.1 package spicy chicken ramen
E-mail: vphillips@desnews.com
Author: Valerie Phillips Deseret News
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