FEBRUARY 2012
Energy Edition
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Record Breaking Season This year’s Christmas in The Park fundraiser hit a new all time high for the amount of food collected. The 15th annual lighting display, sponsored by Paducah Power System, generated $69,134 pounds of food and $35,614. That compares to the 59,225 pounds and $38,218 collected last year.
The donations were gathered through three activities: the lighting display at Noble Park, Stuff-The-Truck in late November and the School Challenge in December. The success of the School Challenge and a growth in the donations to Stuff the Truck and at Noble Park contributed to the record setting year.
Community volunteers manned the Santa House at the park each night between Thanksgiving and New Year's, collecting 29,510 pounds. Lourdes and Western Baptist Hospital employees filled a semi trailer full of food during the Stuff-The-Truck event on the hospital parking lots. Stuff-The-Truck donations from the hospitals and the general public yielded 17,104 pounds of food. Ten schools in Paducah/McCracken County competed for a $1,000 top prize by collecting food at their schools during the School Challenge. The Challenge produced 22,520 pounds of food. Community Christian Academy Middle/High School won the Challenge, Reidland Elementary was the runner-up and Lone Oak Elementary won the food sculpture contest.
“We are thrilled with the response this year. The money and food collected will go a long way toward helping the local agencies keep people fed and warm in the upcoming winter months," said Dave Clark, General Manager for Paducah Power System. "It seems that people gave more when the need was the most.”
Proceeds from “Christmas in the Park” are divided among Paducah Cooperative Ministry, the Salvation Army and Family Service Society.
Powerful Tools February is American Heart Month, and the American Heart Association is reminding people of the importance of learning CPR and supporting community automated external defibrillator (AED) programs. CPR and operating an AED are two skills that can help save the lives of victims of sudden cardiac arrest.Paducah Power System has three defibrillators, and PPS employees are trained every two years on how to use them. One AED is placed at the Paducah Power building at 1500 Broadway. The other two are on trucks operated by large overhead line crews. If a lineman comes in contact with a high voltage line his heart rhythm can be disrupted, so the AEDs are an important piece of safety equipment for those crews. Since PPS line crews work in all parts of the community they could also use the defibrillators on other people in an emergency when medical care is not readily available. To find out more about CPR and AED classes contact the American Heart Association at 1-800-242-8721 or the American Red Cross at 442-3575. Scholarship Deadline Graduating high school seniors who plan to apply for Paducah Power System’s scholarship program must have their completed application packet turned into PPS by 4:30pm February 29th. Paducah Power System will award three scholarships of $2,000 each to students within the PPS system. Two of those awards will be given to students enrolling fulltime at West Kentucky Community and Technical College. Another scholarship will go to a student enrolling fulltime at any accredited public Kentucky college or university. The scholarships will go to students graduating from high school or receiving their GED in the spring of 2012 and enrolling in higher education in 2012. Applicants must have lived with a parent or legal guardian for at least one full calendar year in a household that is served by Paducah Power System. Applicants must also have a cumulative GPA of 2.5 or higher. Children of PPS employees or board members are not eligible to apply. To receive a scholarship application, contact a high school guidance counselor or call PPS at 575-4025.
Sudden Bill Increase? A change in seasons is likely to bring a noticeable difference in your electric bills, but what if your bill suddenly jumps for no obvious reason? See if your bill shows a previous unpaid balance or covers more days in the current billing period than the last period. Having more people in your home, especially during the holidays or having someone sick in your home can cause you to use more electricity. Other items that can affect your usage include:
-Adding an appliance or having problems with appliances, plumbing or wiring -Increasing the size of your living space or the number of people in your home -Changing your thermostat setting -Adding an electric space heater or air conditioner -Changing the type of heating equipment you use
Where Does Your Power Go? Heating 35% Cooling 20% Water heating 20% Laundry & dishwasher 7% Lighting & miscellaneous 8% Refrigeration & freezing 5% Cooking 5%
February Service Anniversaries Jimmy Langston 1987 Joe Flowers 1990 Rick Windhorst 1995 Mitchell Mills 1995 Daniel Miller 1997 Brian Thomasson 1999 John Burnett 1999 Kenny Hall 1999 Julie Colvis 2004 Bob Easter 2010
March Tree Trimming Mid Town and Spot Trimming
February 2012 Recipe Cajun Chicken Pasta
Ingredients
Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
January 2012 Recipe Game Day Pizza Wheels Ingredients: 1 can (8 ounces) crescent roll dough 1/2 cup finely chopped pepperoni 1 cup shredded Mozzarella cheese 2 to 3 tablespoons finely chopped mushrooms or finely chopped bell pepper 1 tablespoon finely chopped onion 1 cup marinara or pizza sauce, for dipping
Unroll dough and separate into 4 rectangles. Press perforations together. Evenly sprinkle pepperoni over the rectangles, then the mushrooms or bell pepper, onion and shredded cheese. Roll a rectangle up tightly, starting with short end. Slice into 5 to 6 even slices and place on the baking sheet, leaving a few inches between them. Repeat with the remaining rolls. Bake for about 14 to 18 minutes, until nicely browned. Serve with warmed marinara or pizza sauce.
December 2011 Recipe Caramel Cake
For caramel glaze
Make cake: Beat butter and sugar in a large bowl at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden, 35 to 40 minutes. Remove cake from pan and cool completely, about 1 hour.
Make glaze: November 2011 Recipe Savory Roasted Sweet Potatoes
Preheat oven to 450 degrees. In a large bowl, toss the soup mix, sweet potatoes and oil until the sweet potatoes are well coated. Arrange the mixture on a large baking sheet. Bake for 40 minutes, or until the sweet potatoes are tender. Start checking them at 30 minutes to make sure they don't burn. October 2011 Recipe Spiced Butternut Squash Soup
Preheat the oven to 375. Pour a thin layer of water in a baking dish, and place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, remove the peel. Set aside. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and sauté until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
September 2011 Recipe Peachy Bread Pudding FOR BREAD PUDDING:
FOR RUM SAUCE
Directions: Preheat oven to 325 degrees. In a large bowl beat 3 eggs, add 3 tablespoons melted butter, 2 tablespoons vanilla, and 2 1/2 cups half and half. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well. Allow mixture to soak into bread 30 minutes. Butter a 9 X 13 X 2-inch pan or dish. Pour in the bread mixture, and sprinkle on pecans if using. Bake uncovered 50 to 60 minutes, or until knife inserted in center comes out clean.
For rum sauce:
August 2011 Recipe Garden Fresh Tomato Soup Ingredients
DirectionsIn a stockpot, over medium heat, combine the tomatoes, onion, garlic, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend the mixture with a mixer or blender until smooth.
In an empty pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
July 2011 Recipe A Better Burger
Ingredients
Directions Preheat grill for high heat. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. Grill patties until done. June 2011 Recipe Horseradish Roasted Corn
Directions Preheat oven to 375 degrees. In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet. Bake for 40 to 45 minutes, until corn is tender.
May 2011 Recipe A Better Burger
Directions Preheat grill for high heat. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. Grill patties until done.
April 2011 Recipe Ham and Noodle Casserole
March 2011 Recipe Sweet Potato Fries
Ingredients: 4 sweet potatoes cut into large French fries 1 tablespoon water 2 teaspoons Italian seasoning 1/2 teaspoon lemon pepper 1 pinch salt and pepper to taste 2 tablespoons olive oil
Directions: Preheat the oven to 400 degrees. Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer. Bake for 30 minutes, turning once, or until fries are crispy on the outside.
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CARAMEL CAKE
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