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Partly cloudy
Emporia, KS
52
°F

Partly cloudy
Humidity: 61 %
Wind : S at 13 mph

Week of 11-08-13

  • Council Grove Wildlife Area News

  • Clifford Carroll, Ethan Carroll’s father will join us on the show to discuss the 1st annual Ethan Carroll Memorial Coyote Calling Contest.

  • Update on the status of the Fishing’s Future-KDWPT Fish Ks.

fishingfuture

  • November 24-26.  Outdoor Writers of Kansas Conference at Glen Elder.  Contact Phil at This email address is being protected from spambots. You need JavaScript enabled to view it. for more information. 620-794-5373

  • El Dorado outdoor appreciation event to benefit the Beau Arndt Foundation. Contact Phil This email address is being protected from spambots. You need JavaScript enabled to view it. for more information. 620-794-5373

  • Lyon County Hunter Education Class at the Lyon County Sheriff Department.

This is a two day traditional class. Contact: Dwayne Leihsing. Phone No: 620-343-9449
Class will be held:
Nov 22, 6pm-9pm  
Nov 23, 9am-5pm.

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

 

 

Weekly Updates

News Releases, General Information, etc...

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