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 3,300
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 15; the entire process will be completed in approximately
(60) days.
This year we will be working in (4) different geographic areas:
Area # 1 (IP Sub Ckt 2): Starting at the WCEC office and proceeding south to
FM 1162, then east on all County Roads off FM 1162. Also from the 59 Bypass
and FM 1161 intersection proceeding south and east past the Catholic Cemetery
all the way to the old Dinnerbell restaurant site.
Area # 2 (Danevang Ckt 1): From Danevang proceeding west along FM 441
including all County Roads off FM 441 up to CR 322.
Area # 3 (Danevang Ckt 5): From Danevang proceeding east along County
Roads 424, 426, and 450 including the Schmidt Fish Farms and Ekstrom Fish
Farm # 2.
Area # 4 (Salt Dome Ckt 4): Proceeding south from the intersection of FM 1468
and Hoffman Rd. to include the El Dorado subdivision.
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 Wesley Lange or Richard Arnett at 979 543-6271.

1/2 cup butter
1 small onion, chopped
2/3 cup chopped celery
2 cans (10 3/4 ounces each) cream of chicken soup
1 cup chicken broth
1 1/2 teaspoons Liquid Smoke
2 cups cooked white rice
1/2 teaspoon garlic salt
Fresh parsley (optional)

Preheat oven to 350 degrees. Lightly grease a 21/2-quart casserole dish. In large skillet, melt butter over medium heat. Add onion and celery and cook for 6 to 8 minutes, or until tender.

Stir in soup, broth and Liquid Smoke. Increase heat to medium-high, bring to a boil and cook 1 minute. Remove from heat and stir in rice and garlic salt. Spoon into prepared baking dish. Bake for 30 minutes. Garnish with fresh parsley, if desired.

Servings: 8. Serving size: 1/2 cup. Per serving: 237 calories, 3.6 g protein, 14.5 g fat, 19.9 g carbohydrates, 0.4 g dietary fiber, 760 mg sodium, 1 g sugars, 36 mg cholesterol