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Wednesday, February 23,1994 "Houston Times-Journal
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Tucker Students Of The Week, Feb. 4
Tucker Students of the Week for the week of Feb. 4 are Tamekla Bolden, Adam Cotton, Mer
rlcka McGhee, Paul kellwln, Ashley Rodrlquesz, Jordan Warren, Ashley Fountain, Sydney
Arnold, Ebony Stlmagl, Melissa Rodriquez, Dwayne Davis, Crystal Radford, Tonya Car
rassco, Jonathan Joiner, Catheryn Shaw, April Kelley, Alex Thomas, Brandon Mims,
Jeamease Felder, Alicia Lassiter, Deon Johnson, Mack Waller, Lindsey Brown, KenJl
Lester, Sylvia Mosaman and Kelly Scott.
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Perry Middle School Students Of The Week
Perry Middle School Students of the Week are Mario Dalton, Brandi McMullen, Jonathan
Bullard, Josh Brickie, Carla Brock, Vicki Greene, Jermaine Allen, Celeste Everett and
Kendra Dobbs.
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Tucker Students Of The Week, Feb. 11
Tucker Students of the Week for the week of Feb.ll are Brandon Rawls, Melinda Lawhorn,
Brian Saul, Paul Kellum, Destiny Straka, Kyle Horne Christopher El-Amin, Bobby Simmons,
Javae Askew, Kathy Felder, Valerie Gentry, Nicky Meads, Billy Whittaker, Jordy Greer,
Qulntell Cheatham, Ricky Grlsenthwalte, Lindsey Trachton, Alberto Zermeno, Myra Solo
man, Penney Brady, Lavontae Johnson, Keyon Cummings, Chon King, Susan Alford, Gene
Irby and Kery Barnett.
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Looking For A Home!
From time to time, the Houston Tlmes-Journal features pets which can be adopted from the
Perry Animal Shelter. According to Police Chief Frank Simons, the shelter Is under the
police department's Jurisdiction. By city law, any animal that Is picked up will be held for
only seven days. After that time, If the animal Is unclalmed-and many are-they are put to
death. Both stray and loose animals are picked up by Troy Fluellen, the city's animal
control officer. This week's "Pets of the Week" are a whole family of boxers, all In need of
new homes. Anyone Interested In adopting any or all of these dogs should call 987-2323.
Cajun Cooking Is A Specialty
Of Louisiana Native Landry
The Houston Times-Journal's
Cook of the Week is Louis Landry.
Employed by PPG for 12 and a
half years, Landry was transferred
from Chehalis, Washington to
Perry four and a half years ago. He's
manager of plant engineering and
travels quite often, but when he is
home in Perry, he enjoys cooking
up piping pots of Cajun food which
he learned to cook at an early age
while helping his mother prepare
meals for large groups of family,
friends and relatives.
He grew up in Jennings, in the
southwestern part of Louisiana, and
enjoys spicy seafood dishes, some
made by family recipes, and some
by recipes he makes up as he goes
along.
A graduate of Jennings High
School and McNeese University, he
played football and was on that
university’s team which played
twice in Independence Bowl games.
Landry has two children; daughter,
Kerri, a lovely sixth grade student
at Perry Middle School, and son,
Russ, a handsome ball player and
third grade student at Kings Chapel
Elementary School.
A member of the Singles Again
Sunday School Class at First
Baptist Church, Landry enjoyed
cooking up a big pot of gumbo for
the class last Saturday night. It
was delicious!
Below are some of his favorite
recipes which you are sure to enjoy.
CRAWFISH ETOUFFE
1 pound peeled crawfish tails with
fat
1 stick oleo
1 cup chopped green onions
1 or 2 teaspoons paprika
3 teaspoons flour
1 can chicken broth (or 2 cups
water)
salt
black pepper
Melt oleo in heavy sauce pan.
Add chopped onions and sautd' until
well wilted and starting to
disintegrate. Add flour and stir
constantly until well mixed. DO
NOT BROWN! Add seasonings
and crawfish fat and broth. Simmer
for about 20 minutes. Add crawfish
tails and simmer for about 20
minutes. Just before serving, add
finely chopped green onion tops.
Serve over hot rice.
MOM'S SHRIMP
1 1/2 to 2 pounds shrimp (raw,
cleaned and deveined)
Tony's seasoning (as you like it)
green onions (chopped -1/2 cup)
Paprika (enough to color)
garlic powder
salt
mushrooms (chopped -1/2 cup)
parsley (chopped -1/2 cup)
3/4 stick butter (melted)
Season your shrimp to your taste.
Add the chopped mushrooms, green
onions, parsley and paprika. Melt
for 35 minutes in a 2-quart covered
dish.
Cook 1 cup of rice and pour the
above mixture over the rice. Serve
with a delicious salad and French
bread, buttered. Yield: 4 servings.
Changes In Local JROTC
Program Put Felder On Top
By PAULINE LEWIS
Staff Writer
The Perry High AFJROTC made
several changes in the chain of
command for the 1994 spring
semester. Cadet Lt. Col. Eric
Felder has been appointed squadron
commander and his deputy com
mander is Cadet Maj. Joseph New
berry.
Felder is a senior at Perry High
School. He maintains and 3.4 GPA
and besides his involvement in the
school’s ROTC program has been
on the school’s wrestling and
football teams for three years.
Felder has received a Navy ROTC
scholarship and will use it to go to
either Florida A&M or Morehouse
in Atlanta. He is the son of Rena
Felder of Perry.
To further break down the respon
sibilities, cadet Capt. Joaquin. Gon
zales and Tarence Hill are the
squadron’s operations officer and
chief of staff.
The former commander, Paul
Kemp, has retired and is now the
advisor to Mr. Felder. Mr. Kemp
is also assisted by Cadet ILL Coby
Johnson, Cadet 2LI Tarvis Felton
and Patrick Williams.
Seniors in the 1994 ROTC pro
gram are Eric Felder, Joseph New
berry, Paul Kemp, Coby Johnson,
Tarvis Felton, Patrick Williams,
Kenneth Brown, Veronica Haslem,
Joaqulin Gonzalez, Tarence Hill,
William Sundquist, Jason Reed,
Angela Chambless, Markita Jack*,
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Louis Landry samples a pot of steaming gumbo. The
Louisiana native resides In Perry and Is employed at PPG.
SHRIMP CASSEROLE
Boil 3 cups peeled shrimp in
unseasoned water. Save 1 cup
water from shrimp..
Sautd' in 3 or 4 tablespoons oleo:
1 cup chopped onion
1 cup chopped bell pepper
8 chopped, stuffed olives
1 cup chopped celery
3 cloves garlic, chopped fine
Add and mix well:
1 cup chopped parsley
1 tablespoon pimento
1 can cream of mushroom soup
1/2 cup water from shrimp
1 cup chopped onion tops
shrimp
1 can cream of shrimp soup
Season highly. Will be loose and
juicy. Add 3 cups pre-cooked rice
and 1/2 cup water from shrimp and
mix well. Top with bread crumbs
and canned fried onions. Bake
uncovered about 45 minutes at 350
degrees F. until lightly browned but
moist.
RICE COOKER
JAMBALYA
1 stick oleo
1 pound shrimp or crawfish
1 1/2 cups rice
1 can beef broth
1 medium onion, chopped
1 medium bell pepper, chopped
SautC onion and pepper in oleo.
Mix all ingredients together. Salt
(about 1 teaspoon) and pepper to
taste. Place in rice cooker; cook.
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Ryan Stokeling
son, Chris Wise and Phornecia
Felder.
This is the largest group of se
niors that ROTC has had in a num
ber of years. These seniors will be
commended for their hard wok by a
senior trip to Florida in May, spon
sored by the ROTC program.
Along with promotions came
awards. One key award to strive for
is the one for the sharpest cadet of
the semester. This award went to
Cadet Technical Sergeant Ryan
Stokeling.
Mr. Stokeling was honored before
the entire squadron in a mass forma
tion and received the Superior Per
formance ribbon. Congratulations
go to Mr. Stokeling!.
Serve.
DAD'S FRIED TURKEY
10-gallon steamer pot
gas burner (patio type)
10-12 pound turkey (thawed)
8 gallons cooking oil
thermometer
Place oil in pot.
Heat to 45 degrees F.
Wash and dry turkey after cleaning
it.
Place Tony's seasoning on inside
and outside of turkey.
"Drop" turkey into oil; it will
sink.
Allow turkey to fry whole until it
floats.
Remove immediately after it
floats - "it's done".
Allow to dry and cool; serve.
BOILED SEAFOOD TIP
Any "shell" type seafood, you
boil.
Season water well with
ZATARAINS' CRAB BOIL"
seasoning.
Allow seafood to cool in water to
below 150 degrees F. before
removing. This will cause seafood
to retain the seasoning in the meat.
(Remove it too early and you lose
the seasoning.)
Option: Boil and remove hot.
Place in heavy pot or small cooler.
Sprinkle liberally with seasoning.
Mix (stir). Cover and let cool
below 150 degrees F before serving.
Eric Felder
Another award is the outstanding
flight award. This past semester’s
winners were B FlighL
A flight is a class that consists of
approximately 20-25 cadets, all of
about the same level of training.
The flights will compete against
each other and are graded on items
such as marching drill, grades,
overall impression and mer
its/demerits.
All the cadets of the winning
flight will receive the Oujstanding
Flight ribbon. The commander
will receive the Leadership ribbon,
and the flight sergeant will receive
the Superior Performance ribbon.
Congratulations to B flight. Perry
High School’s 1993 semester win
ners.