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page 6C Wednesday, February 23,1994 "Houston Times-Journal i* *• ..*: MKr. hM) -Tji Mp 1 f * JHf * JgS|| 1 *- l JBl .a ,M 1 ir¥l®Pil V.‘ ~v" V " ’ ]|^p 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. av ' ; ** 41 pCJBJLSdHi 7 '- r\ v 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. & , . Brt ** j&R *«g *a 513 I \jßjr 1 -j i HB 4 .jk* ■l* JTZ :^Lt i£t «■ laKjdflyMWy W Vv* 3 jinilifc. i yi|fflr*ißßp&|fipß * iifrflffgK JO, ff •jT ? :imiiTrl‘ JL •'•• JB 1 ■: _ Li n ,**JB 'i'/fZ'T&s'j&t' t ||||i '•*. '■ -*■* :flH *4' *' .ti'jfcs vi i 4 . <4 fiSiSHk*. ? ' m " ,4Jp Jtt B /? # ' ■ * gmEft , : 4B .aar ' Mf*’ r * SgSgljsl;.' i jflßMk * v %’• ,jrf•■ . --«>'■ 18|sBBBP w^j|^c: '' 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. . d i Am' . 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*, wl — Br ff > !§ I ' % mWSM 1 w v , \ wfff f / / / > I I If '• ; . ' *'J\ St . //;//.’. V•\ I•: Sr^ Warn 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. mm. v } % Mm 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.