Economic Stimulus Package Revealed
 Save energy and money through efficiency upgrades

Our country has experienced very trying economic times, leaving many Americans searching for ways to cut costs. Fortunately, the new economic stimulus package gives homeowners the chance to do just that.

On February 17, President Obama signed a federal stimulus bill that will pump $787 billion into a hurting American economy, with significant funding for energy efficiency and weatherization assistance.

The American Recovery and Reinvestment Act (ARRA) will provide...

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 CHELCO introduces "No Peaking" campaign
 Join the campaign and become a "Peak Buster"

You can become a "Peak Buster" by joining CHELCO's new "No Peaking" program, which 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 a few days out of the year.

Participation in the program lets members help themselves, their neighbors and CHELCO by lowering the peak demand. When CHELCO avoids high peak charges, members benefit through lower wholesale power costs in the future.

For details on becoming a "Peak Buster," contact the Member Service Department at (850) 892-2111 or visit one of CHELCO's six area offices. In order to participate, CHELCO must have a participant's valid telephone number.

Look for more details in the May/June issue of the CHELCO News magazine.

 

 Recipe of the Month
 Peppered Ahi Tuna with Cantaloupe & Pineapple Salsa

Don't settle for simple hot dogs and hamburgers this Memorial Day. Spice up your holiday menu with this terrific recipe created by champion pitmaster Chris Lilly on behalf of Kingsford charcoal. This dish is sure to please even your most finicky eater.

Ingredients:

• 6 Ahi tuna steaks 3/4 - 1 inch thick

Pepper Paste

• ¼ cup coarse ground black pepper
• 2 tablespoons kosher salt
• 2 tablespoons dark brown sugar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• ¾ teaspoon apple cider vinegar
• ¼ teaspoon garlic salt

Cantaloupe and Pineapple Salsa

• 1 cup diced cantaloupe
• ½ cup diced red onion
• ½ cup diced pineapple
• ¼ cup chopped cilantro
• 2 ½ tablespoons lime juice
• 2 teaspoons minced jalapeño peppers
• Salt

Directions: In a small bowl, add the pepper paste ingredients and blend until the mixture forms a paste. Coat the tuna steaks evenly with the pepper paste. Wrap each steak individually with plastic wrap and refrigerate for 30 minutes.

Combine the cantaloupe and pineapple salsa ingredients in a medium bowl and toss until mixed. Add salt to taste. The salsa can be served at room temperature or refrigerated until ready to use.

Light your outdoor grill. Heat the grill to approximately 500 to 600 °F. Apply a light coat of oil to the hot grill grates. Remove the tuna steaks from the plastic wrap and place on the grill, directly over the heat. Grill for 3 minutes on each side or less depending on how you like them. Tuna should be firm with pink in the middle. If you prefer your tuna to be rare to medium-rare, grilling time should be reduced to 1 ½ to 2 minutes per side.

To serve, slice the tuna into ¼ inch strips and top with a generous amount of salsa.

Serves 6 people

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 Energy Efficiency Tip of The Month