What's Cookin? July 2020

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What’s Cookin? July 2020 ~Milk Offered Daily ~Menu subject to change without noce~ Suggested $3 Donaon per meal Monday Tuesday Wednesday Thursday Friday For those 60+, their spouse of any age, or 1 2 3 disabled child; or a volunteer, the suggested Birthday Lunch Baked Fish w/Lemon Center Closed donation is $3.00. Please be generous and Meatloaf Rice Pilaf give what you can afford. This program relies Mashed Potatoes/Gravy Normandy Veggies for 4th of July on donaons to connue providing meals. Carrots Mandarin Orange Cup The full cost of the meal is $7.40 for those Tossed Salad Corn Muffin under age 60. Wheat Roll Lemon Bar An envelope is provided with your takeRout meal to make your donation. 6 7 8 9 10 Hobo Dinner w/Green Swiss Chicken Bake Myers Lunch Russian Chicken Amish Breakfast Casse- Beans/Potatoes/Carrots Wild Rice French Dip Sandwich Steamed Rice role w/Sausage/Potato Coleslaw Scandinavian Veggies Potato Chips Steamed Broccoli Brussel Sprouts Biscuit Broccoli Salad Scandinavian Veggies Fruit Cup Chocolate Chip Muffin Fruit Cup Blueberry Muffin Tossed Salad w/Fruit Dinner Roll Fruit and Yogurt Hope Royal Cookie 13 14 15 16 17 Cajun Chicken Pasta Beef Enchiladas Chicken Cordon Bleu Shepherds' Pie Biscuits & Sausage Steamed Cauliflower Spanish Rice Au Gran Potatoes Peas & Pearls Gravy Pea Salad Chuck Wagon Veggies Carrots Frog Eye Salad Hashbrown Pay Breadsck Fruit Cup Tossed Salad Dinner Roll Asparagus w/Lemon Cinnamon Muffin Biscuit Honey Lime Fruit Salad 20 21 22 23 24 Gillies Lunch Teriyaki Chicken Navajo Tacos Spaghe & Meatballs Center Closed for Chicken Fried Steak Steamed Rice Shaved Leuce/Tomato Steamed Cauliflower Pioneer Day Mashed Potatoes/Gravy Malibu Veggies Corn w/Peppers/Onions Broccoli Slaw w/Fruit Green Beans Chinese Cabbage Salad Grape Salad Dinner Roll Salad Sliced Bread Poke Cake Apple Crisp 27 28 29 30 31 Honey Mustard Chicken Chili Dog Ranch Chicken Casserole Lasagna w/Sausage Center Closed for Red Potatoes French Fries Normandy Veggies Steamed Broccoli Fabulous Fi h Friday Snap Peas Steamed Veggies Green Salad w/Fruit Caesar Salad Cleaning Day Waldorf Salad Creamy Broccoli Salad Garlic Toast Breadsck Dinner Roll Pudding Due to COVIDR19 all meals are either being delivered through Meals on Wheels or Special Lunches & Dinners! picked up as TakeRout meals through our north door. We are providing curbside July 1 RBirthday Lunch service so you don't even need to get out of your car. There is no entry into the July 8 RMyers Lunch building. Please call 435R226R1457 or go online to register for meals. July 20 RGillies Lunch Donaons are appreciated. If you are planning on joining us for lunch, you need to call or signRup at least 24Rhours in advance. This does not in- clude calling the morning of the meal! It is hard to serve everyone when we don’t have a correct count. We enjoy hav- ing everyone drive up for lunch, however, we need to be able to prepare for the individuals who have taken the me to follow the policy and sign up on me. Check out the informaon on page 7 for signing up from home on your comput- er. We love seeing your smiling faces at the door to pick up a meal...please come see us!! Call 435R226R1457 if you have any quesons. Page 9 • hp://bcutah.org/seniorRcenter.htm.

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CATERING MENU MELODY DAVIS EVENT and SALES MANAGER [email protected] Opryevents.Com/Ole-Red

CATERING MENU MELODY DAVIS EVENT AND SALES MANAGER [email protected] OpryEvents.com/ole-red GARRETT PITTLER EXECUTIVE CHEF TO GET THE PARTY STARTED... ASSORTED CHEESES & PICKLED GARDEN VEGETABLES 20-25 people | $125 SEASONAL FRESH FRUIT DISPLAY 20-25 people | $100 With a honey yogurt dipping sauce MINIATURE TEA SANDWICHES 20-25 people | $100 Ole Red Cranberry Chicken Salad PEEL & EAT SWEETWATER SHRIMP WITH COCKTAIL SAUCE AND LEMON 4 pounds | $85 Seasoned with Old Bay BRISKET NACHO BAR 20-25 people | $140 Corn Tortilla Chips, Smoked Brisket, Sausage Queso, Pico de Gallo, House-made Salsa, Spicy Bar-B-Que Ranch, Shredded Lettuce, Fresh Jalapeños, Sour Cream, Cilantro HICKORY-SMOKED CHICKEN WINGS 20-25 people | $140 Tossed in Warden Alarm or Bar-B-Que Sauce with Ranch Dipping Sauce SLIDERS per dozen | $35 Pulled Pork, Bar-B-Que Sauce, Broccoli Slaw, Smoked Brisket Biscuits FRIED GREEN TOMATOES 20-25 people | $125 Farm-style Cheese & Herb Topping All charges are subject to a 23% administration fee and applicable taxes DINNER BUFFETS BOYS ’ROUND HERE $20 per person House Garden Greens Salad, Grilled Chicken with Alabama White Bar-B-Que Sauce, Pulled Pork, Red-skinned Garlic Mashed Potatoes with White Gravy, Chef’s Choice of Vegetables, Biscuits RED, RED, REDNECK BBQ $25 per person House-made Biscuits, Southern House Salad with Ranch, Southern Red-skinned Garlic Mashed Potatoes, Roasted Seasonal Vegetables, Southern-Style Green Beans CHOICE OF TWO MEATS St. Louis-Style Ribs, 10-Hour Smoked Brisket, Smoked Pulled Pork or Bar-B-Que Chicken Breast
Prep Ared F Ood S Ca T Al Og

PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
Apple Spice Junction Menu

Challenge Discovery Catering Menu Options Please choose a boxed lunch option (sandwich or salad). Sandwiches come with your choice of a side item. Salads come with a side of fresh bread and honey butter. All meals come with a cookie. Boxed Lunch Choices Description Vegetarian Mushrooms, tomatoes, cucumbers, avocado, peppers, and sprouts, provolone & cheddar cheese on olive oil & herb bread with a side of pesto mayo. Club Oven-roasted turkey breast, baked ham, bacon, cheddar & provolone cheese on honeywheat bread with our signature sauce on the side. Granny-Apple Turkey Tangy sliced green apples, tender turkey breast, Havarti cheese on honeywheat bread with a side of apple cider vinaigrette. Office Favorite Roast beef, sliced turkey, ham and Swiss cheese on 13-grain bread with a side of our signature sauce. Chipotle Chicken Chipotle seasoned chicken with tomatoes and pepper jack cheese on sourdough bread with a side of chipotle mayo. Cranberry Bleu Salad (Vegetarian) Salad greens and vegetables topped with tangy cranberries, crumbled blue cheese, and candied walnuts. Served with poppyseed dressing. Cobb Salad Salad greens and vegetables with chunks of chicken, bacon, fresh vegetables, sliced egg, jack and cheddar cheese. Served with balsamic vinaigrette. Side Item Choices Pasta salad, potato salad, frogeye salad(sweet side-cross between tapioca and ambrosia), apple slices, baby carrots with ranch dip, or chips Beverage Choices Coke, Diet Coke, Sprite, Pepsi, Diet Pepsi, Dr. Pepper, Diet Dr. Pepper, Mt. Dew, Bottled water # Name Meal Choice Side Item Special Instructions Beverage Choice 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25.
Happy Hour Drinks Menu

HAPPY HOUR DRINKS MENU Friday 5pm – 7pm Sparkling Cielo Prosecco $5.00 White Wine Two Oceans Sauvignon Blanc $5.00 Tribu Chardonnay $5.00 Rosé Wine Rosabella Rosato $5.00 Red Wine Tribu Pinot Noir $5.00 Tribu Malbec $5.00 Draught Beer Victory Golden Monkey Tripel Ale $5.00 Rogue Death Guy Ale $5.00 Kona Big Wave Golden Ale $5.00 Brooklyn Lager $5.00 Craft Beer (bottle) Kona Big Wave Golden Ale $5.00 Kona Hanalei Island IPA $5.00 Kona Fire Rock Pale Ale $5.00 Kona Longboard Island Lager $5.00 Omission Lager (gluten free) $5.00 Brooklyn EIPA $5.00 Brooklyn Brown Ale $5.00 Brooklyn Sorachi Ace $5.00 Brooklyn Lager $5.00 Victory Headwaters Ale $5.00 Victory 4 Front IPA $5.00 Victory Golden Monkey $5.00 Victory Dirt Wolf Double IPA $5.00 Spirits Prairie Organic Gin $5.00 Prairie Organic Vodka $5.00 Appleton Special Rum $5.00 Tequila Ocho $5.00 Sheep Dip Whisky $5.00 Pre-order beers, wines and spirits from our Brasserie Purveyors list, available on the Brasserie website. Call 945 1815 or email [email protected] for takeout, curbside pick-up or delivery. The Wicket Bar is available for private functions. Call 945 1815 for further details. HAPPY HOUR FOOD MENU Small Plates Crispy Fish Cakes, local greens, roasted beet & pickled red cabbage remoulade, smoked lemon $13.00 Smoked Fish Dip, avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette $13.00 Captain Dorson’s Grand Cayman Red Snapper Ceviche, garden seville orange aguachile, fennel, red onion, local seasoning pepper, tajin, cilantro, island crisps
COOKBOOK for a Sustainable Community

COOKBOOK for a Sustainable Community • Eat organic • Reduce meat & dairy consumption • Avoid processed foods • Eat locally grown • Reduce packaging & food waste SM sustainablesm.org The City of Santa Monica is commied to supporng sustainable, local, and organic food by helping to make sustainable food more accessible to community members. As a sign of this commitment, Santa Monica was the first city to sign on to the Cool Foods Pledge, and has elevated food sustainability to a priority focus within the Sustainable City Plan. One of the most meaningful acons community members can take is to reduce meat and dairy consumpon. This is why the city has joined the Meatless Monday campaign. In honor of the Meatless Monday campaign, we offer you the Meatless Monday Community Cookbook. These delicious recipes will enable you to start each week with healthy, environmentally friendly meat‐free alternaves. Our goal is to help you reduce your meat consumpon by at least 15% in order to improve your personal health and the health of the planet. This cookbook was created in collaboraon with Rosie’s Girls, The Office of Sustainability and the Environment, Community Arts Resources and the Santa Monica Farmers Markets. If you want to access this cookbook online or submit a recipe to be added to the online cookbook, please visit sustainablesm.org/food or contact the Office of Sustainability and the Environment at 310.458.4925. Printed on 100% post‐consumer recycled content paper. 1 sustainablesm.org/food TABLE OF CONTENTS APPETIZERS, SALADS & SIDES ................................. 3 Potato Rajas Tacos ................................................................ 13 Carrot‐Broccoli Slaw ................................................................ 3 Border Guacamole ...............................................................
Entrée Salads Hot Sandwiches

Starters Steak Bomb Eggrolls - 9 Soups Chef’s Soup of the Day, Clam Chowder, or Chili Cup Bowl 3.50 5.50 Entrée Salads House Garden Salad – Side 3.50 Large - 8 Caesar – Side 4 Large - 8 Caprese Salad - 10 Cobb Salad - 10 Vine ripened tomatoes & bocconcini mozzarella Chopped Romaine, Hard Boiled Egg, Red Onions, tossed with olive oil, fresh basil & Tomatoes, Smoked Bacon, Cucumbers, drizzled with balsamic glaze Bleu Cheese Crumbles, Sliced Avocado Balsamic Vinaigrette Harvest Salad - 12 Mixed Baby Greens, Shredded Carrots, Greek Salad– 10 Grape Tomatoes, Pickled Beets, Mixed Greens, Roasted Red Peppers, Sliced Gala Apples, Craisins, Candied Pecans, Grape Tomatoes, Cucumbers, Shaved Carrots, Warm & Crispy Goat Cheese, Greek Olives, Feta Cheese, Greek Dressing Vidalia Onion Vinaigrette These items may be added to any salad: Chicken Salad – 4 Tuna Salad - 4 Grilled Shrimp (5) – 8.5 Grilled Chicken Breast – 4 Steak Tips – 7 Salmon – 7 Lobster Salad - 12 Hot Sandwiches Please select French Fries, Fresh Made Potato Chips, Sweet Potato Fries, Cole Slaw or Fresh Fruit to accompany your sandwich. Onion Rings or Tator Tots for $1.00 additional charge Prime Burger - 10 Haddock Sandwich - 12 ½ Pound Angus Beef, Swiss, American, Battered Dipped Haddock Filet on a Cheddar or Bleu Cheese Toasted Brioche Bun Add Bacon - 1 Turkey Pastrami - 10 Caprese Grilled Chicken Sandwich - 10 Piled high with Swiss cheese & Mustard Vine Ripened Tomato, Mozzarella, Basil, Balsamic Glaze on Marble Rye Toasted Brioche Bun Lobster Roll – small 16 large 20 Lobster Salad, Celery, Mayonnaise, Chopped Lettuce, Toasted Roll *Consuming raw or undercooked eggs, beef, chicken or seafood may increase your risk for food borne illness.
Box Lunches Box Lunch Menu

Box Lunch menu Malvern, Pennsylvania 484-568-4498 | APPLESPICE.COM Box Lunches Classic $10.99 deluxe $11.99 Executive $13.99 Served with: And your choice of: Served with: And your choice of: Served with: And your choice of: • Dill Pickle • Potato Chips • Potato Chips • Carrot Chips • Potato Chips • Pasta Salad • Cookie • Carrot Chips • Dill Pickle • Pasta Salad • Carrot Chips • Potato Salad • Mint • Pasta Salad • Cookie • Potato Salad • Dill Pickle • Frogeye Salad* • Potato Salad • Mint • Frogeye Salad* • Cheesecake • Fresh Fruit • Frogeye Salad* • Fresh Fruit • Mint • Fresh Fruit Sandwiches Prepared on freshly baked bread as listed below, unless otherwise specified. Mustard, mayo, and sandwich sauce on the side. Strawberry Grilled Chicken | Sourdough Cashew Chicken | Sourdough Grilled chicken breast with sweet strawberries, Vidalia onion mayonnaise, Tender chicken breast blended with mayonnaise, sweet celery, and onions on lettuce, and Swiss cheese. lettuce, topped with cashews. Granny Apple Turkey | Honey Wheat Egg Salad | Sourdough Tangy sliced green apples, Havarti cheese, lettuce, and our famous apple Our famous egg salad topped with Swiss cheese and avocado on crisp lettuce. cider vinaigrette dressing on top of our oven roasted turkey breast. Vegetarian | 13-Grain Trio Classic | 13-Grain Mushrooms, cucumbers, vine-ripened tomatoes, sprouts, roasted red peppers, A trio of thinly sliced meats including cured ham, roasted turkey, lean roast and avocados on lettuce with cheddar cheese and pesto mayonnaise. beef, with lettuce, Swiss cheese, and our signature sauce. Thai Curry Chicken | Sourdough Turkey Avocado | Honey Wheat Chicken salad mixed with mandarin oranges, red grapes, and sweet curry Oven-roasted turkey breast topped with avocado, sprouts, Swiss cheese, on crisp lettuce.
Lunch Menu September 2

Todays’ ‘Brasserie Catch’ Highlights We’re dedicated to hauling in the freshest fish, on our own local deep-sea fishing boats, ‘Brasserie Catch I & II,’ and bringing it straight to our kitchen, to then serve at your table. SMALL PLATES Crispy Fish Cakes | 13 mixed greens, smoked lemon, charred local sorrel remoulade Thursday, 24 December Smoked Fish Dip | 13 avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette Captain Atlee’s Brac Yellowfin Tuna Tartar | 16 spicy soy vinaigrette, avocado purée, local cucumber, pickled garden radish, island crisps Executive Chef Cayman Conch Salad | 16 garden peppers, cucumber, red onion, cured sorrel, cilantro, spicy mango vinaigrette Dean Max and Chef LARGE PLATES Artemio Lopez ‘Brasserie Catch’ Yellowfin Tuna Poke Bowl | 23 jasmine rice, avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish, edamame, welcome you spicy soy, wakame, toasted sesame seeds Captain Atlee’s Brac Fermented Chili Marinated Yellowfin Tuna | 26 avocado & green pea purée, broccoli slaw, bok choy, orchard citrus aioli SHARE PLATES Chicken Liver Paté | 10 garden rosemary and cayman sea salt ghee, garden papaya chutney, grilled country baguette Brasserie Grilled Cheese | 9 soft brie, white truffle, local guava & jujube plum jam Charcuterie Platter | 25 prosciutto renzini, chorizo iberico, Brianza salami, gorgonzola, aged manchego, taleggio, castelvetrano olives, brasserie honey, spicy walnuts, grilled sourdough SOUPS & SALADS Caboose Roasted Butternut Squash Soup | CUP 6 garden pimento crema,
Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee

2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ...............................................................................................
A Family Recipe Book for Kidney Patients

Third Edition Kidney Cooking A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia Kidney Cooking | Georgia Council on Renal Nutrition Table of Contents 3 Preface & Dedication 4 Acknowledgements 5 Main Dishes 45 Sides Dishes 70 Sauces 74 Desserts 103 Beverages 109 Children’s Recipes 117 Recipes & Menus for Special Occasions 129 Cooking Guidelines & Preparation Methods 138 Quick Guide to Food Labeling 139 Double-Cooking Method for Root Vegetables 140 References 141 Index of Recipes The recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division. For questions, comments or more information please contact the National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call (770) 452-1539. Visit us online at www.kidneyga.org. © Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressed written permission from the National Kidney Foundation. Connect with us on: www.kidneyga.org #nkf — 2 — Kidney Cooking | Georgia Council on Renal Nutrition Preface & Dedication Preface The first edition of this recipe book was initiated to incorporate foods most commonly used by dialysis patients and their families in the state of Georgia. This third edition will be of benefit to all persons with reduced kidney function and special dietary needs. Its purpose is to minimize problems that can occur in family meal preparation and selection, as well as provide, wholesome, attractive and palatable meals.
Lunch Menu at Zende

SEMI BUFFET COMBO DINNER MENU 1 Tapas In Sauce Dish and Spoon Prawn with Dry Chili Potato & Egg Plant Appetizers and Composed Salad Vegetables Slaw with Lamb and Lime Dressing Crunchy Oriental Seafood Salad with Honey pineapple Sweet potato Salad with Roasted Paprika Beef Charcoal Grilled octopus, Edamame Beans, Mushroom with Ponzu Dressing Malay Salad and Kerabu Sliced Local Fruit with Sambal Rojak or Dusted Asam Boi Sotong kangkung, Tauhu Bakar Kerabu daging Salai dengan Bunga Kantan Ulam-ulaman Sambal Belacan Plain Salad Bar Mesclun, Romaine Lettuce, Cucumber, Carrot, Artichoke, Beet Root, Young Corn, Broccoli Salad Condiments Olives, Pickled Vegetables, Gherkins, Jalapeno, Shaved parmesan Crouton, Beef bacon, Lemon, Pickled Onion, Capers, Pickled Garlic Sauces and Dressings Thousand Island, French dressing, Italian Dressing Caesar Dressing, Olive Oil Charcuteries Homecured and Smoked Fish (Tenggiri) Butchery Charcuteries and Cold Cuts – 2 types Seafood on Ice Pacific Prawns, Kapa, Clams Green Lips Mussels Wasabi Seafood Dressing and Condiments Cocktail Sauce, Hot Sauce, Red Chili Thai Dressing Lea & Perrins Sauce & Lemon Wedges Soup Cream of Broccoli Soup with Organic Corn Biscuit Main Course Pick and Choose Your Main Course Local Mee mamak Nasi Goreng Omelet Mee Rebu Chicken Rice Char Kway Teow Cantonese Kway Teow Western Fish & Chips Pasta Bolo & Napo Sandwiches Lamb Chop Chicken Chop Cajun Choice of Pizza 6’’ Selection of Ice Cream Vanilla, Strawberry, Chocolate Condiments Cookies Crumbs, Feuillantine, Chocolate Chips, Ground Nuts,
Cookbook, Contact

Prairie Land Electric Cooperative Inc. Norton Headquarters 14935 U.S. Highway 36, P.O. Box 360 Norton, KS 67654 785-877-3323 or 800-577-3323 Publication #15,962 Printed in the United States of America. To create your own custom cookbook, contact: PUBLI SH I G&R Publishing N G 507 Industrial Street • Waverly, IA 50677 800-383-1679 [email protected] www.gandrpublishing.com www.facebook.com/gandrpublishing Table of Contents Appetizers & Dips ............................................................1 Breads & Rolls .................................................................9 Cookies & Candies ........................................................25 Desserts ........................................................................47 Main Dishes, Meats & Poultry .......................................79 Soups & Salads ...........................................................123 Vegetables & Side Dishes ...........................................147 Miscellaneous ..............................................................157 Cooking & Nutritional Tips Household Hints Index I The History of Prairie Land Electric Cooperative The Rural Electrification Act was passed by Congress and signed by President Franklin D. Roosevelt in May 1936. It authorized REA to finance the construction of generation, transmission and distribution facilities to provide electric energy to rural areas not receiving central station electricity. Cooperative farm organizations and rural public power districts became the principal borrowers under the