What exactly is an electric cooperative?
 

You receive this publication because you buy your electricity from an electric cooperative. That's a utility that operates like no other.

Cooperatives are consumer-owned businesses, which mean that you and your neighbors actually own your electric utility. In fact, you may have noticed...

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 Using less energy to keep things clean
 

Your ENERGY STAR-qualified clothes washer or dishwasher operates very efficiently. That's likely one of the reasons why you bought it.

But there are simple ways to further reduce how much electricity each of these appliances consumers. Selecting a lower water temperature...

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 Upgrade your windows and save
 

If you live in an older home, it's a good bet that its windows are made from single panes of glass.

Newer homes typically come with double-pane windows, and for good reason: They're far more energy efficient. In fact, the U.S. Department...

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 Recipe of the Month
 Pork Chops Stuffed with Feta & Spinach

These Greek-inspired spinach-stuffed pork chops, flavored with feta cheese, have earned rave reviews from readers of Cooking Light Magazine. Prepare this delicious and healthy recipe for your family tonight. The best part is, it wont ruin anyone's New Year's resolution, it only tastes like it does.

Ingredients:

• Cooking spray
• 4 garlic cloves, minced and divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 5 sun-dried tomatoes, packed without oil, diced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
• 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
• 1/2 teaspoon grated lemon rind
• 4 (4-ounce) boneless center-cut loin pork chops, trimmed
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano

Directions:

1. Preheat broiler
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
3. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

Yield: Makes 4 servings Nutritional Facts: CALORIES 232 (33% from fat); FAT 8.6g (sat 3.4g,mono 3.1g,poly 0.7g); IRON 2.5mg; CHOLESTEROL 73mg; CALCIUM 186mg; CARBOHYDRATE 7.2g; SODIUM 640mg; PROTEIN 32.1g; FIBER 2.8g

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 Efficiency Tip of the Month