Beaufort County residents looking for a quick get-away from the hustle and bustle of everyday life need to look no further than their own backyard.

Goose Creek State Park offers something for nearly everyone. Unless they absolutely hate the great outdoors, anyone can find something that appeals to him or her here. There are opportunities to walk along miles of trails, including one that skirts the shores of the Pamlico River. Visitors may bring a picnic lunch, go boating and fish or swim in the waters of the Pamlico. Bring along a kayak or canoe and visit areas of the park others may miss.

The park offers picnic areas as well as overnight lodging in the primitive campground, and facilities for group camping are provided as well.

Most weekends, park staff present educational programs free to the public. Topics may include ranger-lead hikes or bike tours of the park, critters found in the visitors center’s Discovery Room and any number of interesting talks about the flora and fauna found in the park.

Goose Creek State Park is home to snakes, birds, turtles, squirrels, deer, opossums, rabbits, bobcats, wolves, foxes and bears, and each of these have been the star attraction during park programs.

Goose Creek State Park opened in September 1974; the park currently contains over 1,600 acres. The park is located at 2190 Camp Leach Road near Washington.

For a schedule of upcoming programs or more information about the park, call 252-923-2191.

Recipes

Whether one is camping overnight or simply visiting for a lunchtime picnic, Goose Creek State Park is an ideal place for dining in the great outdoors. Try these recipes from the “Jawbone Trail Cookbook,” published by North Carolina State Parks.

HULI HULI CHICKEN

4 to 6 chicken halves; 1/2 cup chicken broth; 1 tablespoon Worcestershire sauce; 1 tablespoon fresh ginger; 3 large cloves garlic, minced (or 1 tablespoon garlic powder); 1/4 cup soy sauce; 1/4 cup ketchup; 1/4 cup pineapple juice.

Combine all ingredients and coat chicken and marinate for two hours at room temperature or 24 hours in refrigerator. When placing chicken on the grill, have skin side down and cook for 30 minutes. Turn chicken and cook for another 20-30 minutes or until done.

 

CHICKEN SALAD

1/3 cup diced celery; 1/4 cup finely chopped green onion; 1/4 cup reduced-fat mayonnaise; 3 tablespoons chopped fresh parsley; 2 tablespoons plain nonfat yogurt; 1 (2-ounce) jar diced pimiento, drained; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon black pepper; 1 3/4 cups chopped cooked chicken.

Combine all ingredients, stirring well. Great served on crackers or lettuce.

 

FISH GRENADES

Squares nonstick aluminum foil; buttery spray; 4 meaty servings of skinned, boned fish; 15-16 ounce can sliced potatoes, rinsed and drained; 4 thick slices tomato; 4 slices sweet onion; salt; pepper; dried thyme; 16 stuffed olives, sliced; 4 pats butter.

Prepare the grill for medium heat. Set out four squares of foil and bring up the sides a little to form shallow bowls. Spray with buttery spray and place fish in the center. Pile sliced potatoes atop the fish and top with a slice of tomato, a slice of onion, salt, pepper, a little thyme and sliced olives. Continue to bring up sides of the foil as your tower grows. Top with a pat of butter. Bring up the four corners of the foil and twist to form a “fuse” for the grenade. Using the fuse as a handle, place the grenade over medium, well-started coals and cook, fish side down, two minutes before opening one to test. Grill until the fish is cooked thoroughly and everything is well steamed and flavored. Grill over medium heat.

 

HAWAIIAN CHICKEN SALAD

4 cups cooked chicken, cubed; 2 cups diced celery; 1 cup mayonnaise; 1 cup sliced almonds; 1 (11-ounce) can mandarin oranges, drained; 1 (20-ounce) can pineapple tidbits, drained; 1 pound seedless green grapes, cut in half.

In large bowl, combine chicken, celery, mayonnaise and almonds. Mix well. Gently fold in the oranges, pineapple and grapes.