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Fair
Emporia, KS
85
°F

Fair
Humidity: 44 %
Wind : SSE at 10 mph

Week of 05-16-14

pretty boy decoy  little girl

Olpe-Bluestem day 2 017

Chase a turkey, catch a Back Yard Bass, learn all about bicycle safety and prizes galore!   Hope to see you at the KISS event.

 

  • Rhonda Gordon & John Koelsch will join the show to discuss Keep It a Safe Summer event on May 22nd at the Lyon County Fairgrounds - Flyer

  • WANTED!!!  Recyclable feed sacks for functional and unique tote bags.  Contact Audrey Agin - This email address is being protected from spambots. You need JavaScript enabled to view it. or 341-0450

totes made from feed sacks

Listen to past shows

Recipes

  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Tips of the Week

Handouts, Brochures, Pamphlets

 

 

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