WCEC will be performing maintenance activities in areas South of El Campo and West of Danevang. Wesley Lange, Electric System Manager, recently sent a letter to all members that will be affected. Please view this letter in it's entirety by clicking : 2012-pole-inspection.pdf or reading below

WHARTON COUNTY ELECTRIC COOPERATIVE, INC.
P. O. Box 31
ELCAMPO, TEXAS 77437-0031

March 28, 2012

Dear Coop Member:

This important message is to inform you that your Cooperative will be performing maintenance activities in your area soon. Each year we inspect and treat poles in an effort to provide more reliable electric service and to enhance public safety. This environmentally safe and approved process adds to the life of aging poles and prevents costly premature replacement. The inspection process also allows us to locate poles that are in need of replacement. This year we have contracted with QPI&M to inspect and treat approximately 3,200 poles. QPI&M has performed work for us for many years and they are regarded as a leading expert in the wood preserving industry. Their work trucks will have "WCEC" identification stickers on them. This process will begin on April 2. This year we will be working in two separate geographic areas:

1. The first area is north of Clemville and includes the Ekstrom Fish Farm # 1 and the Crouch Ranch.
2. The second is south, southwest, and southeast of EI Campo and includes the Westhill and Esquire Subdivisions, the Greenleaf Nursery area, and the Plainview area.

Please give them your cooperation and assistance in this very important maintenance project. The end result will improve your electric service. If you have questions or concerns, please contact me or Richard Arnett at 979 543-
6274.

Thank You,

Wesley Lange
Electric System Manager

Ingredients:

1/4 cup Worcestershire sauce

1/4 cup soy sauce

1/2 cup lime juice, divided

2 tablespoons vegetable oil

2 cloves garlic, crushed

1 tablespoon chili powder

1 tablespoon brown sugar

4 beef ribeye or chuck top blade steaks, cut 3/4-inch thick

2 cups diced tomatoes

1 fresh mango, peeled and diced

1 bell pepper, seeded and diced

6 green onions with tops, diced

1 large fresh jalapeño, seeded and diced

1/2 cup chopped fresh cilantro

1/4 cup pecan pieces, toasted

Instructions:
Mix Worcestershire, soy sauce, 1/4 cup lime juice, vegetable oil, garlic, chili powder and brown sugar. Place steaks in a sealable plastic bag. Pour mixture over steaks, seal bag and turn to coat. Marinate in refrigerator 15 to 30 minutes. Combine tomatoes, mango, bell pepper, onions, jalapeño, 1/4 cup lime juice, cilantro and pecans. Mix and set aside. Place steaks on grill over medium heat. Grill uncovered to desired doneness, turning once. Remove steaks from grill and serve with mango salsa. Serves 4. Source: Texas Beef Council For more great recipes, visit TexasCoopPower.com