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REBATES


Right-Size Your Home’s Heating, A/C When it comes to heating and cool-


ing your home, you can get too much of a good thing. In fact, if you live in an older home


and haven’t replaced your heating or air conditioning systems, there’s a good chance they’re both way too big. Used to be that homes were so


energy inefficient that much of the heated or cooled air would leak right out of the house through windows and through tiny holes and cracks around windows, doors and the roof. New homes are built so “tight” that


that’s not such a big problem anymore. And even if you live in an older house, chances are, you or a prior owner has replaced the single-pane windows with energy-efficient double-pane models; added insulation to the attic; and caulked around the windows and doors


to prevent heat loss and gain. So the A/C or heating system that


was installed to compensate for that loss could be up to four times bigger than what you need now. That’s a problem because a system


that’s too big will cycle on too often, which can leave too much humidity in the air and make your house too hot, too cold or too humid. When you’re ready to replace your


oversized, out-of-date systems, choose energy-efficient models. And insist that your service technician correctly “size” the system for your lifestyle and the efficiency of the house – not on its age or size.


Changes to Rebate Program Now in Effect


Changes to the SEER/EER ratings


on heat pumps eligible for rebates are now in effect. Air-to-air and dual-fuel heat pumps


are required to have a minimum of a 16.5 SEER to qualify for rebates. The former SEER was 15.5. Ground source (geothermal) heat pumps must be a minimum of 19.1 EER. The former EER was 17.1. Clothes washer and dishwasher


rebate programs will end June 1. If you have questions about our


rebate programs, heat pumps or other energy-efficient appliances, please call our member services department at (918) 371-2584, Monday through Friday, 7:30 a.m. to 4 p.m.


RECIPE


Savory Oven Beef Stew with Mashed Potato Topping


2 lbs. beef stew meat, cut in 1-inch cubes 3 Tbsp. butter


12 small white onions, peeled 12 baby carrots 5 Tbsp. flour 2 tsp. salt


1/8 tsp. pepper


1 Tbsp. prepared mustard 1 small bay leaf 2 cups water


1 cup tomato juice 2 cups seasoned mashed potatoes 4 January 2012 VVEC Power Circuit


Melt butter in a heavy skillet over medium-low heat; add beef and brown, turning frequently. Remove beef to a large casserole. Add onions and carrots to meat in casserole. Combine the flour, salt, pepper, mustard, bay leaf, water, and tomato juice in a skillet over medium low heat; simmer for 10 minutes. Remove bay leaf. Pour sauce over meat and vegetables. Cover casserole and bake at 325° for 2 1/2 hours. Remove from oven and arrange mashed potatoes around edges. Increase oven temperature to 400° and bake for 15 minutes lon- ger, or until potatoes are browned.


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