Page 22 • Dairy Star • Second Section • Saturday, January 12, 2013
Crockpot-Tater Tot Casserole
Recipes submitted ubmitted by: ubm Waverly, Minn. Jenny Poppler,, W
1 lb. ground beef 32 oz tater tots 1 c. shredded cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (10 1/2 oz) can cream of mushroom soup 1/4 c. milk 1. Brown ground beef and drain. 2. Line crock pot with tater tots 3. Combine all other ingredients and pour mixture over the tater tots 4. Cover. Cook on high 3 hrs.
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Walking Taco Casserole
1 1/2 lbs. ground beef 1 pkg. taco seasoning mix Fritos or Doritos shredded chedder cheese 1. Brown ground beef. Mix in taco seasoning and cook according to directions on pkg. 2. Layer in a casserole dish in the following order: Chips, meat mixture, shredded cheese. Repeat layers. 3. Bake at 350 for about 15-20 min or until cheese is bubbly.
Quick and Easy Potatoes
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1 (12 oz) pkg frozen hash browns 1 can cream of mushroom soup 1 8 oz. carton sour cream 1/2 c. milk 1 (4 oz) pkg. sharp chedder cheese, shredded
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Thaw hash browns in refrigerator. Mix soup, sour cream and milk. Place potatoes in 9x13 pan. Cover with mixture evenly. Sprinkle with cheese (amount of cheese may be increased if desired). Bake at 350 for 35-45 min.
Chocolate Caramel Brownies Makes 24 brownies
For the brownies: 1 cup (2 sticks) butter 12 oz. bittersweet or semisweet chocolate, coarsely chopped 1 1/2 cups sugar 4 large eggs 1 tablespoon vanilla extract 1 1/4 cups all-purpose our 1/2 teaspoon salt 1 1/2 cups pecans, coarsely chopped (optional, I didn't use any) 1 cup semisweet chocolate chips For the caramel lling: 14 oz. caramel candies, unwrapped 1/4 cup heavy cream
$27.50 singles $25.00 each for 10 or more $22.50 each for 100 or more
Preheat the oven to 350 degrees. Line a 9x13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large microwave-safe bowl combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50 percent power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the our and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on) and let the brownies cool for 20 minutes. Meanwhile, add the chopped pecans
(if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel lling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50 percent power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the nal brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two. Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
Page 24 • Dairy Star • Second Section • Saturday, January 12, 2013
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1-12-13 - 2nd section