February 2017
NORTHWESTERN ELECTRIC COOPERATIVE, INC.
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Representatives from area fire departments received a $1,000 donation each from Northwestern Electric during a banquet held in their honor. Accepting the checks on behalf of the departments in their communities are (back row) Jerry Hunter, Harmon; Rowdy Waite, Arnett: Troy DeWitt, Gate; Roger Robinson, Camargo; Sheldon Stahlman, Catesby; Grant Baker, Taloga; Michael Petty, Ft. Supply; Shane Sander, Seiling; and David Trimble, Vici; (second row) Mike McIlvain, Selman; Donny Yauk, Buffalo; Ted Bozarth, Laverne; Tom Marcum, Mooreland; C.J. Breon, May; Charlie Starbuck, Slapout; Leslie Feerer, Fargo; and Terry Shuman, Rosston; (front row) NWEC CEO Tyson Littau; Rep. Mike Sanders; Sen. Bryce Marlatt; Stanley Irving, Freedom; Tim Good, Gage; Sheri Nickel, Shattuck; Kevin, Mitchell, Mutual; and Steve Day, Woodward. The rural fire departments depend on donations, grants and fundraisers to purchase necessary equipment. Holding a banquet and giving a donation is Northwestern Electric’s way of saying thank you in person and showing appreciation for the service the fire departments offer our members.
Hidden account number contest
Last month’s number went un-
claimed. They belonged to Kory Taylor and Howard Aitken.
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 $50 each. Happy hunting!
1 can (16 oz) spicy chili beans in sauce, undrained
1 lb. extra-lean (at least 95%) ground beef
1 cup chopped green pepper 1 cup chopped red bell pepper 1 cup chopped onion
Healthy Slow-Cooker Tex-Mex Sloppy Joes
1 jalapeño chile, seeded, diced 1/4 cup ketchup
1 teaspoon chili powder 1/4 teaspoon pepper 2 teaspoons fresh lime juice 8 whole wheat burger buns
Spray 3 1/2- to 4-quart slow cooker with cooking spray; set aside. Pour chili beans into medium bowl. With potato masher or fork, mash about half of the beans; set aside.
In 12-inch skillet, cook beef, green and red bell peppers, onion and jalapeño chile over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Pour beef mixture into slow cooker. Add beans, ketchup, chili powder and pepper. Stir to thoroughly combine. Cover; cook on Low heat setting 2 1/2 to 3 hours or until heated through (165°F). Stir in lime juice.
Divide beef mixture among buns (about 1/2 cup each). Serve immedi- ately. Yield: 8 servings
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