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The "lucky" Electronic Mail Recipient of this months
$100 power bill credit is:
Tammy D. Goodman of DeFuniak Springs, 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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Coming this April
CHELCO Co-op Connections Card
There have always been benefits for being a member of your electric cooperative, and you're about to get more with the Co-op Connections Card program.
CHELCO's Co-op Connections Card is a money-saving tool that connects you with discounts on everything from hotel stays to prescription drugs.
The Co-op Connections card will get you discounts of 10 percent to 60 percent on prescriptions at 60,000 pharmacies nationwide, including CVS, Walgreens, Walmart, Target and more.
The card gives you access to discounts with almost 100 national retailers like Walmart, Sears Select, Hertz, Motel 6 and more.
The program will be introduced at CHELCO's annual meeting on April 16, at the Operations Center in DeFuniak Springs. Members who attend the meeting will be issued the first cards. The remaining cards will be mailed to members following annual meeting.
You can check out the great national discounts using the link below. A search feature lets you enter your zip code and the product or service you're looking for and gives you a list of participating retailers. New local businesses are signing up to participate daily, so check back often!
Check out the discounts now...
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Recipe of the Month
Lamb and Veggie Stew
With St. Patricks Day just around the corner, here is a
festive recipe from the Emerald Isle that will delight
your entire family. Try this delicious and easy recipe
for St. Patrick's day or spice up any night of the week!
Recipe and photo provided are courtesy of
bhg.com.
Ingredients:
- 1 pound lean boneless lamb, cut into 3/4-inch cubes
- 1 tablespoon cooking oil
- 1 14-ounce can beef broth
- 1 cup dry red wine or beef broth
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups cubed, peeled butternut squash
- 1 cup 1/2-inch slices peeled parsnip
- 1 cup chopped, peeled sweet potato
- 1 cup sliced celery (2 stalks)
- 1 medium onion, cut into thin wedges
- 1/2 cup plain low-fat yogurt or dairy sour cream
- 3 tablespoons all-purpose flour
Directions:
- In a large saucepan brown meat, half at a time, in hot oil; drain fat. Return all meat to pan. Stir in broth, wine, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
- Stir in squash, parsnip, sweet potato, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
- In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir 1/2 cup of the hot liquid into the yogurt mixture. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.
Makes 5 servings (about 8 cups)
Nutrition Facts: Calories365, Total Fat (g)9, Saturated Fat (g)2, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)2, Cholesterol (mg)75, Sodium (mg)397, Carbohydrate (g)32, Total Sugar (g)4, Fiber (g)4, Protein (g)30, Vitamin C (DV%)35, Calcium (DV%)13, Iron (DV%)22, Starch (d.e.)2, Vegetables (d.e.).5, Lean Meat (d.e.)3.5, Percent Daily Values are based on a 2,000 calorie diet
Discover more delicious recipes...
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This is what our CHELCO Magazine readers will
be learning more about in this month's print edition:
- Members save big with Connections Card
- Voting important in upcoming co-op ballot process
- Time running out to fill generation gap
- Evacuation assistance requires registration with EMS offices
- Warm weather brings scammers to your house
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