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What's In Outdoors

 

SPONSORED BY:

bluestem    gunden

  diekertrailer  expresstire

Every Friday morning at 8:15, Phil Taunton will join the KVOE Morning show and let listeners know What’s In Outdoors.

 Below you can listen to past shows and find information relating to all kinds of stuff.  ENJOY!

PICTURES, STORIES, RECIPES, COMMENTS, QUESTIONS, AND/OR IDEAS FOR FUTURE SHOWS?

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What's In Outdoors Calendar

Sept. 13 12th Annual Justin Corbet Memorial Shoot - www.justincorbetfoundation.com
Sept. 13-14 NWTF Kansas State JAKES Camp - Flyer
Sept. 19-21 Kansas Native Plant Society's 36th Annual Wildflower Weekend - Pratt, KS
Sept. 19-21 Becoming an Outdoor Woman, Rock Springs 4-H Ranch, Junction City
Sept. 27 Beau Arndt Outdoor Appreciation Day, Emporia, KS
Oct. 4 QUWF Jayhawk Chapter Banquet, Holidome, Lawrence John Hill - 785-847-9555
Oct. 11

October 11,   Camp Alexander, Internet assisted Kansas Hunter Ed class. On line registration found at http://www.safehunters.com/ Class limited to 40.  There will be a $5.00 per student facility fee collected at Camp Alexander the day of the field test. 

Oct. 16 KWPTC Commission Meeting, Martinelli's Restaurant, Salina
Nov. 12-13 Governor's Conference on the Future of Water in Kansas - Manahattan
Nov 7-9 Kansas Herpetological Society annual meeting, KSU - Manhattan

CLICK HERE to view a PHOTO GALLERY of entries for the CPR Contest

 

 

Not Finding What You're Looking For?

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...

Stories

Videos