Over the last several years, your Coop Board of Directors and management team at the Coop have discussed and planned the replacement of our dry fertilizer facilities. After several plant tours and meeting with dry fertilizer plant builders, the Board of directors passed a motion to construct a new, state of the art, dry fertilizer facility. The contractor for the project is Stueve Construction, located in Algona, IA. Stueve has and will build several plants in our area. Look for more details in the August newsletter which will be mailed out with the July Statements on August 1st.
PHONE NUMBER: 1-888-732-3768 OR 641-732-3768 FAX NUMBER: 1-641-732-3250
STARTING ON APRIL 11, 2015 WE WILL BE OPEN ON SATURDAY MONINGS UNTIL FURTHER NOTICE.
Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes. Line two baking sheets with parchment paper. Melt the almond bark in a microwave-safe bowl according to package instructions. Stir in the butterscotch chips. Microwave another 30 seconds, and then stir until smooth. Stir in the almonds, pretzels and coconut, coating evenly. Drop the mixture,1 tablespoon at a time, onto the prepared baking sheets. Nestle in 1 or 2 of the mini eggs. If the mixture starts to cool and become too firm to work with, microwave for 30 seconds and stir gently. Let the nests cool at room temperature until solid.
Cook's Note: You can also drop the mixture into mini paper candy/cupcake liners for giftable packaging.
Recipe courtesy Morgan Hass for Food Network Kitchens
OFFICE PHONE NUMBER-641-732-3768
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