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April 2014 J


NORTHWESTERN ELECTRIC COOPERATIVE, INC. Hidden treasure contest winner


anet Lively won a $50 gift card by finding the most Northwest- ern Electric items in our hidden treasure contest. Lively found 25 assorted NWEC giveaways. It was interesting to see what items were found. Here’s a brief list of giveaways that were tucked away in drawers and closets: • cookbook • serving spoon • spatulas • thermometer • screwdriver • kitchen scissors • step stool • insulated mug • coaster • knife sharpener • manicure set • cutting board • car safety kit • spoon holder • insulated bag • insulated coffee mug


Hidden account number contest


Congratulations to Keisha Cox for recognizing her number in the February issue. The other number belonged to Robert Malone.


For those of you who aren’t familiar with the contest, this is how it works. We have hidden two account numbers somewhere in the articles in this newsletter. The numbers will always be enclosed in parentheses and will look similar to this example (XXXXXX).


If you recognize your account


number, all you have to do is give us a call on or before the 8th of the current month and we’ll give you a credit on your bill for the amount stated.


This month’s numbers are worth $25 each. Happy hunting!


Rena Charmasson included a note with her list saying she recalls in the early 1950s when Northwest- ern Electric held its annual meeting in the afternoon at the old Wood- ward convention hall and gave light bulbs as the registration gift. She said ever so often during the meeting someone would drop one and you could hear it explode! Thank you to all who participat- ed in the contest. It’s not too late to start your collection of NWEC items. We are giving away an LED worklight at this year’s annual meeting. Hope to see you there!


Page 3


The A Bar Bunkhouse Band Annual Meeting Continued from page 1.


• Entertainment provided by The A Bar Bunkhouse Band


Goose and White Bean Stew


2 tablespoons vegetable oil 1 1/2 cups cooked ham, cut into 1/2-inch cubes


2 cups skinless goose breast fillets


1 large onion, roughly chopped 2 stalks celery, cut into 1/4-inch- thick slices


2 medium carrots, peeled and cut into 1/4-inch-thick slices 1 green bell pepper, seeded and roughly chopped


1 jalapeno pepper, thinly sliced (seeds may be intact or removed before slicing) 4 cloves garlic, minced 1 quart chicken broth 1 15-ounce can diced tomato, with liquid


3 tablespoons tomato paste 2 cups cooked white beans 1/8 teaspoon freshly ground black pepper


salt


Heat the oil in a stockpot over medium heat. Add the ham and cook for two to three minutes. Add the goose and cook, stirring often, until evenly browned. Then add the chopped onion and the next five ingredients. Cook for five minutes or until the onions are translucent.


Next, add the chicken broth and diced tomato. Bring to a boil, reduce heat, cover, and simmer for 2 1/2 hours, stirring occasionally. Stir in the tomato paste and continue cooking until the meat is tender.


When the goose meat breaks apart easily, stir in the white beans, pepper, and salt to taste. Cook to warm the beans and then serve.


Brining (optional): If you have an extra day to plan this dish, you can improve the flavor of the cooked goose breast fillets by soaking them in a brine made from 1/2 gallon water and 1/2 cup kosher salt. This infuses the meat with a mildly salty solution and helps remove the goose blood. Re- frigerate the meat in the brine for 8 to 12 hours, rinse, pat thoroughly dry, and proceed with the recipe.


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