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The "lucky" Electronic Mail Recipient of this months
$100 power bill credit is...
Allen S. Parke of Niceville, 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!
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Recipe of the Month
This quick and easy spring desert recipe comes courtesy of Taste of Home. This will surely delight your loved ones. Prepare this delicious recipe for your family tonight.
Ingredients:
- 2 cups sliced fresh or frozen rhubarb
- 1/3 cup water
- 2 tablespoons plus 4-1/2 teaspoons sugar, divided
- 3 tablespoons plus 1 teaspoon strawberry gelatin
- 2/3 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 14 ladyfingers, split
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- 1/2 cup sliced fresh strawberries
Directions:
- In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze.
- Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened.
- Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture.
- Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight.
- Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan. Yield: 4 servings.
Nutritional Facts:
1 slice equals 334 calories, 16 g fat (10 g saturated fat), 106 mg cholesterol, 218 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.
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:
- CHELCO members enjoy 71st annual meeting
- All it takes is one hurricane, so get ready now
- How many ways can you pay your bill?
- Adjust the thermostat to save money during summer heat
- CHELCO News holds first photo contest
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