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September 2010 
 CHELCO E-Newsletter
In This Issue
Upcoming Events
Labor Day

Featured Services

Payment Options

Partner of the Month



Join our mailing list!

The "lucky" Electronic Mail Recipient of this months $100 power bill credit is...

John D. Stanley Jr. of DeFuniak Springs, FL

Please Email newsletter@chelco.com from your registered email address within the next 30 days to claim your prize.

LOOK Below for the efficiency tip of the month!

 Do you want to receive your CHELCO power bill electronically?
 

Personal Computer CHELCO Electronic Bill Statement Notification Service (E-Billing) gives our members the option of receiving their monthly electric bill statement via email instead of the traditional paper statement delivered by the United States Postal Service.

By participating in E-Billing, our members are helping to protect the environment by reducing the amount of natural resources required to service their account. Additionally, this service will help CHELCO reduce billing and postage costs.

If you are interested in taking advantage of this service opportunity, please visit one of CHELCO's six convenient area offices and complete a registration form. You may also download the registration form by clicking the link below and sending the completed form to CHELCO with your next bill payment. Please contact CHELCO's Member Service Department if you have any questions or would like further information regarding this service.

Click here to download registration form... 


 Renewable energy grants available to small businesses and farmers
 

USDA Rural Development Logo The USDA Rural Energy for America Program (REAP) Grants provide funds to agricultural producers and rural small businesses to conduct feasibility studies for renewable energy systems.

Eligible feasibility studies include projects that will produce energy from wind, solar, biomass, geothermal, hydro power and hydrogen-based sources. The energy to be produced includes, heat, electricity, or fuel.

Click here to find out more... 


 Learn how...
 Even older appliances can be more efficient

Old Refrigerator Whether you have the newest, most efficient electric appliances or you're hanging onto some that practically qualify as antiques, you can use them smarter so they waste less energy.

The following are some low cost and easy ways to cut waste and your energy bill:

Read entire article.... 


 Recipe of the Month
 Catfish Pecan with Lemon-Thyme Butter

Catfish Pecan Picture With summer coming to an end and fall festivities gearing up, here is an easy catfish and pecan recipe that will be the hit at any fall dinner party. This recipe is courtesy of Southern Living Magazine and has been one of their "readers favorites" since it was originally published in 2004.

Ingredients:
  • 1 1/2 cups pecan halves, divided
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons Creole seasoning, divided
  • 1 large egg
  • 1 cup milk
  • 8 (6-ounce) catfish, flounder, redfish, or bass fillets
  • 1 cup butter, divided
  • 2 large lemons, halved
  • 1 tablespoon Worcestershire sauce
  • 6 large fresh thyme sprigs
  • Kosher salt and pepper to taste
  • Garnishes: fresh thyme, lemon slices

Directions:
  1. Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
  2. Whisk together egg and milk in a large bowl, and set aside.
  3. Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole seasoning.
  4. Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.
  5. Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200° oven. Wipe skillet clean, and repeat procedure with remaining fillets.
  6. Wipe skillet clean. Melt remaining 1/2 cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place halves cut side down in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme.
  7. Place fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired.

Preparation Time: 25 minutes Cooking Time: 28 minutes Yield: Makes 8 servings

Discover more delicious recipes... 


 Efficiency Tip of the Month
 

Tip of the Month

 


This is what our CHELCO Magazine readers will be learning more about in this month's print edition:

  • CHELCO puts you in control of your rates
  • Claim energy efficiency tax credits before time runs out
  • CHELCO continues to enjoy high satisfaction rate
  • Make a splash with Youth Tour 2011