Energy Independence and Security Act
 What it means to you

In keeping with the Energy Independence and Security Act of 2007, CHELCO is considering three new standards. These standards deal with:

1. Energy Efficiency in Integrated Resource Planning
2. Consideration of Smart Grid Investments
3. Consideration of Smart Grid Information

CHELCO's staff has researched and reviewed these standards and is prepared to make recommendations on each...

Learn more about EISA... 

 CHELCO members help get energy message to legislators
 

Everyone is concerned about the energy problems facing this country. The National Rural Electric Cooperative Association (NRECA) saw the handwriting on the wall almost three years ago and began Our Energy, Our Future, a national grassroots campaign to engage...

Read entire article... 

 Coming Soon
 CHELCO introduces "No Peaking" campaign

CHELCO's new "No Peaking" program is designed to save energy and help CHELCO manage the cost of wholesale power. The idea is to curtail usage of specific electrical devices or appliances during critical peak times of the day.

CHELCO members will be notified by phone before the peak time...

Read entire article.... 

 Recipe of the Month
 Mulligan Stew

With St. Patrick's Day just around the corner, here is a great recipe for Mulligan or Irish stew that will surely please your family. No St. Patrick's Day celebration would be complete without a taste of Irish fare.

Ingredients:

• 3 lb. cubed beef or lamb (or both)
• 4 peeled and cubed potatoes
• 2 medium onions cut into 1/8
• 3 large carrots, scraped and sliced into ˝ inch slices
• 4 stalks of celery, washed and sliced into ˝ inch slices
• 2 tablespoons of flour
• 4 tablespoons of butter and 1 tablespoon of oil
• water to cover
• 1 tablespoon of Gravy Master or other browning sauce
• salt and white pepper to taste

Directions: Melt the butter/oil in a large, heavy pot over medium high heat being careful not to burn the butter. Dredge meat in the flour. Brown the meat a few pieces at a time in the melted butter/oil. When each batch of meat is lightly browned, remove from the pot with a slotted spoon and continue to brown the rest of the meat.

When all the meat is browned, add the onions, celery, and carrots to the pot and sauté lightly. When the onions are wilted, add back in the meat, cover with water and stir well.

Bring to a boil, stir, cover, and simmer gently for 1 to 1-1/2 hours, stirring occasionally. When the meat is nearly done, bring back up to a slow boil and add the potatoes, the Gravy Master, and seasoning. The stew is ready when the meat is tender and the potatoes are cooked through.

Serves 6 to 8 people

Discover more delicious recipes... 

 Energy Efficiency Tip of The Month