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Week of 04-21-17

  • Nathan McClure of Grouse Creek Academy near Arkansas City will be our guest to discuss the great outdoor facility they offer to be a service to the Community.

https://www.facebook.com/Grouse-Creek-Academy-1454979117880435/ 

Range

 

  • Maize High School

 

What's in Outdoors and KDWPT Fish KS certified fishing instructors Terry Sullivan and Greg Schott had a great time yesterday teaching Aquatic Education to the students of The Complete High School of Maize, Kansas. Many of the student were introduced to fishing for the very first time and caught their first fish during this "Earth Day" observance!
Thanks to Heidi Albin, Amber and Lance for the tour of your school and to the faculty at MCHS for allowing us to present this "Outside for a Better Inside" great learning experience to the students. 
Thanks for what you do! 

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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