KIUC Linemen All Geared Up - Kauai Island Utility Cooperative
KIUC Linemen All Geared Up - Kauai Island Utility Cooperative KIUC Linemen All Geared Up - Kauai Island Utility Cooperative
38 KIUC CURRENTS Photos By Shelley Paik and Maile Moriguchi Crazy for Crock-Pots Pan Laulau 5 to 6pound pork shoulder roast Hawaiian salt 4 tablespoons liquid smoke 2 packages frozen spinach Place roast in CrockPot (or slow cooker) and sprinkle with Hawaiian salt. Pour liquid smoke over the roast. Cook on high for 6 to 7 hours. Shred; add spinach, and cook for another hour, or until spinach is heated through. Potato Corn Chowder 1 pound frozen hash browns, thawed ¼ cup chopped onion 1 15ounce can whole corn, undrained 1 15ounce can creamed corn 1 12ounce can evaporated milk ½ teaspoon salt Combine ingredients in a slow cooker. Cover and cook on low heat for 7 to 8 hours. Makes 7 cups.
Short Ribs 3 pounds short ribs Salt and pepper to taste Vegetable oil ¼ cup ketchup 1 8ounce can tomato sauce 1 tablespoon sugar 2 cloves garlic, finely chopped ¼ cup brown sugar 1 ½ tablespoons vinegar or lemon juice 1 ½ tablespoons wine or liquor 3 tablespoons shoyu 1 ½ tablespoons Worcestershire sauce Season meat with salt and pepper. Heat oil in large pot. Brown short ribs; drain excess oil. Mix remaining ingredients and pour over short ribs. Cover, bring to a boil and simmer until tender, about 1 to 1½ hours), stirring occasionally. To cook the ribs in a slow cooker: After browning the ribs, place in a slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on low for 6 to 8 hours. Chicken Tortilla Soup 46 ounces chicken broth 1 15ounce can tomato sauce 1 15ounce can diced tomatoes 3 cups shredded cooked chicken 2 green poblano chilis, diced 2 red jalapeno peppers, diced 3 tomatoes 2 tablespoons minced garlic 2 tablespoons cilantro 1½ tablespoons red pepper 2 teaspoons cumin 2 teaspoons pepper 2 teaspoons salt 1 tablespoon Tabasco sauce Garnish 1 cup shredded Mexican blend cheese ¼ cup cilantro leaves 1 sliced lime 2 cups tortilla strips Add all ingredients except garnish into slow cooker and cook on high for 6 hours. Top with garnish before serving. OCTOBER 2011 39
- Page 1 and 2: 3-Time Award-Winning KIUC Linemen A
- Page 3 and 4: Table of Contents How Come My Compu
- Page 5 and 6: For this issue of “A Pictures Wor
- Page 7 and 8: Food Mart, Kapa‘a Shell, Lawai Me
- Page 9 and 10: APPLIANCE ESTIMATED ENERGY USE ESTI
- Page 11 and 12: The data from new digital meters he
- Page 13 and 14: Will I lose electrical service duri
- Page 15 and 16: 38201829 ||||||||||||| |||||| |||||
- Page 17 and 18: Connect With Care. ■ When in doub
- Page 19 and 20: Facebook: A network of personal and
- Page 21 and 22: Walk on sidewalks, not in the stree
- Page 23 and 24: By Anne Barnes KIUC IN THE COMMUNIT
- Page 25 and 26: The Qualifying Member Appliance Rep
- Page 27 and 28: By Shelley Paik What the Well-Dress
- Page 29 and 30: Photo by Maile Moriguchi We all wan
- Page 31 and 32: Photos courtesy of NRECA and Cooper
- Page 33 and 34: To perform their mission, electric
- Page 35 and 36: Marie Morin embraced her new job as
- Page 37: State law requires KIUC to maintain
- Page 41 and 42: Recovery Act (ARRA) for smart grid
- Page 43 and 44: Directors are the connection betwee
- Page 45 and 46: Board Actions for July and August 2
- Page 47 and 48: Call it Cost-effective Economical P
- Page 49 and 50: showing “ON” and “OFF” posi
- Page 51 and 52: On July 29, 2011, David Bissell, pr
- Page 53 and 54: Where Your Electric Dollar Goes Mos
- Page 55 and 56: Request for Patronage Capital Refun
- Page 57 and 58: MILLIKEN, STEPHEN P MINDORO, BEBINC
- Page 59 and 60: MONIZ, JOHN MONTEMAYOR, J G MOORE,
- Page 61 and 62: LEWIS, SAMANTHA LIN, GUANG LOMONGO,
- Page 63 and 64: FULTON JR, RONALD FUNG, DEBRA A GAB
- Page 65 and 66: WALCZUK, ANTHONY J WALKER, GEORGE W
- Page 67 and 68: KINOSHITA, MICHIE KISHI, TATSU KITC
- Page 69 and 70: CALHOUN, SAMUEL CALLAHAN, SABRINA C
- Page 71 and 72: Simple Pleasures “Everybody chase
Short Ribs<br />
3 pounds short ribs<br />
Salt and pepper to taste<br />
Vegetable oil<br />
¼ cup ketchup<br />
1 8ounce can tomato sauce<br />
1 tablespoon sugar<br />
2 cloves garlic, finely chopped<br />
¼ cup brown sugar<br />
1 ½ tablespoons vinegar or lemon juice<br />
1 ½ tablespoons wine or liquor<br />
3 tablespoons shoyu<br />
1 ½ tablespoons Worcestershire sauce<br />
Season meat with salt and pepper. Heat oil in<br />
large pot. Brown short ribs; drain excess oil. Mix<br />
remaining ingredients and pour over short ribs.<br />
Cover, bring to a boil and simmer until tender,<br />
about 1 to 1½ hours), stirring occasionally.<br />
To cook the ribs in a slow cooker: After<br />
browning the ribs, place in a slow cooker.<br />
Combine remaining ingredients and pour over<br />
ribs. Cover and cook on low for 6 to 8 hours.<br />
Chicken Tortilla<br />
Soup<br />
46 ounces chicken broth<br />
1 15ounce can tomato sauce<br />
1 15ounce can diced tomatoes<br />
3 cups shredded cooked chicken<br />
2 green poblano chilis, diced<br />
2 red jalapeno peppers, diced<br />
3 tomatoes<br />
2 tablespoons minced garlic<br />
2 tablespoons cilantro<br />
1½ tablespoons red pepper<br />
2 teaspoons cumin<br />
2 teaspoons pepper<br />
2 teaspoons salt<br />
1 tablespoon Tabasco sauce<br />
Garnish<br />
1 cup shredded Mexican blend cheese<br />
¼ cup cilantro leaves<br />
1 sliced lime<br />
2 cups tortilla strips<br />
Add all ingredients except garnish into slow<br />
cooker and cook on high for 6 hours. Top with<br />
garnish before serving.<br />
OCTOBER 2011 39
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