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The "lucky" Electronic Mail Recipient of this month's
$100 power bill credit is...
Katherine Sparks of Freeport, Florida
Please E-Mail newsletter@chelco.com
from
your registered e-mail address within the next 30
days to claim your prize.
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Safety Tip of the Month
Electrical Safety During Fall Storms
Late summer and early fall often bring hurricanes,
tornadoes, and floods to much of North America. As a
result, take precautions with your home's electrical
system.
Keep in mind that debris from storms can easily ignite
if it comes into contact with downed power lines,
especially when electrical wires are severed. Also,
standing water and even appliances can become
electrically charged.
These tips should help keep you safe following
storms this season:
- Never touch a downed power line. Call
your electric co-op to report it immediately. Avoid
contact with overhead lines during cleanup and other
activities. Assume all wires on the ground are
electrically charged.
- Be sure all electric and gas services are
turned off before entering buildings for the first
time.
- If water has risen above the electrical
outlets in your home, contact a licensed electrician
before turning on your main circuit breaker. Outlets
and wiring that have come in contact with water could
present a fire and shock hazard.
- Allow all electrical appliances and
electronic equipment, once submerged, to dry
thoroughly. Have them checked by a qualified repair
person before turning them on.
- Look for and replace damaged extension
and appliance cords, loose prongs, or plugs.
Learn more tips....
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Recipe of the Month
Venison Stew
With deer season around the corner, here is a quick
and easy venison recipe that will surely please the
hunter in your family. This recipe would be ideal for
your crock pot or slow cooker. Just remember to
adjust the simmer time for a longer period if you utilize
your slow cooker.
Ingredients:
- 2 tablespoons vegetable oil
- 2 pounds venison stew meat
- 3 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon salt
- 3 cups water
- 7 small potatoes, peeled and quartered
- 1 pound parsnip, chopped
- 1/4 cup all-purpose flour
- 1/4 cup water
Directions:
- In a large soup pot, deeply brown the meat in oil.
Stir in onions, garlic. Worcestershire sauce, bay leaf,
thyme, salt and 3 cups of water. Simmer, covered, for
1 1/2 to 2 hours, or until meat is tender.
- Stir in potatoes and parsnips; cook until tender.
Combine flour and 1/4 cup water. Stir into the stew.
Remove bay leaf before serving.
Serves: 7
Discover more delicious recipes...
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This is what our CHELCO Magazine subscribers will
be reading in this month's print edition:
- Rate Payers Benefit from Cautious Approach
- Power Grid of the Future
- Insulating Your Home
- Fine Tune Energy Use
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