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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (March 25, 1993)
le Sports Thursday, March 25,1993 The Battalion Page 7 g Hakeem "The Dream" can't win for winning Oil DRNI :NCi NTO \RK nl :ep. WILLIAM HARRISON Sports Writer I s everybody asleep when they watch the Dream play? Over a nine- season NBA ca reer, Hakeem Olajuwon has unleashed a quiet uproar of individual ac complishments around the league, only to be left out of post-season in dividual recognition by the big mar ket media's agents of hype. So who's the NBA s best defen sive player? Who's the best center in the league? Who's up for MVP? Whenever someone asks these questions, Olajuwon has been re peatedly left out of consideration, for increasingly cheesy excuses. Back when Detroit's Dennis Rod- man won back-to-back Defensive Player of the Year Awards in 1990- 91, Olajuwon was snubbed after be ing ranked in the top five in steals, a league-leading 14.0 average for re bounds and another league-leading 4.59 average of blocked snots. Detroit Coach Chuck Daly poli ticked and the East Coast Media Bloc rewarded Rodman for his "overall" game and his "intangibles." Yet, come 1992, San Antonio's David Robinson and his Nike shoe contract, accomplished the same feats as Hakeem in the three cate gories, leading the league with a 4.49 average in blocked shots. Rodman's selection over Olaju won was a lesson in intangible intel ligence. With a career average of 3.6 See Harrison/Page 8 Reload!! Aggies working to fill some holes By MICHAEL PLUMER The Battalion There are sure signs that spring has ar rived. Flowers are olooming, the NCAA has almost decided its basketball champi on and Florida and Arizona are playing host to major league baseball. But there is one sure sound that signals the season has begun. The shrill sound of a whistle, signifying spring football drills have gotten underway. The Texas A&M football team opened practice Tuesday at Kyle Field in prepara tion for the 1993 football season. The Ag gies will attempt to win their third straight Southwest Conference champi onship. A&M coach R.C. Slocum said he was ecstatic about returning to the field. "I am always anxious to start spring training," Slocum said. "It is fun to come back and the players have demonstrated an eagerness to return to action. This spring, I am looking for improved execu tion and I think we will have that because we have experience at the quarterback position. "With Corey (Pullig) back there, we hopefully will get better at doing the little things." Slocum also said he plans to imple ment a change in offensive philosophy. "We are going to put emphasis on first down passes," Slocum said. "We need to complete passes on first down because if we don't teams are able to stack up against us. "Teams load up on third down when we are forced to pass. I want to eliminate that possibility. To do that, we need to throw more on first down and complete those passes." The quarterback spot is filled, but there are other vacancies on both the of fensive and defensive sides of the ball. On offense, A&M lost three starters. Guard John Ellisor and fullback Doug SUM, /.V-i tfT : ■ - - ! BILLY MORAN/Vte Battalion ractice Texas A&M coach R.C. Slocum oversees a blocking drill during spring practi yesterday ay Kyle Field. The Aggies will continue practices through the 12th or April Carter graduated. The third spot, also depleted by gradu ation, might be the most important and difficult one to replace on the whole team, Slocum said. "My biggest concern is actually replac ing our punter, David Davis," Slocum said. "He was extremely consistent and his loss leaves us with a big hole to fill." Defensively, A&M lost two All-Ameri cas in outside linebacker Marcus Buckley and free safety Patrick Bates and a All- Southwest Conference performer, comer- back Derrick Frazier. Buckley and Frazier graduated while Bates gave up his final year of eligibility to enter the National Football League draft. "We lost Buckley and his skills will not be easy to replace," A&M defensive coor dinator and assistant head coach Bob Davie said. "We have a lot of quantity to try and replace him with. We have sever al good players who could fit the bill. See Aggies/Page 8 Heptathlete's parents kept her on right track By DAVID WINDER The Battalion When Kalleen Madden's parents wanted to punish her they forbade her to go to track practice. So after winning two straight Southwest Conference titles in the Heptathalon she must have been as perfect at home as she has been on the track. "I always got really bored during the summer so my Dad signed me up for the local AAU summer track program," Madden said. "I loved it because it was so much fun and I got to get away from everything, especially my brothers." Her time alone paid off with three straight national AAU junior heptathalon championships and a national junior TAC 600-meter hurdles championship. In 1987 she was named the outstanding junior track and field athlete by the AAU. "Even though the heptathalon is not an event in high school my track coach encouraged me to take it up," Madden said. "So I would run regular track in high school then concentrate on the hep tathalon during the summer." After having a successful high school career Madden said she had no choice but to attend Texas A&M. "Both my parents graduated from here so I never thought about going any where but here," Madden said. "A lot of people think Texas is the track school to go to but I'm really happy about coming here." Since coming to A&M, Madden has competed in six events while setting a SWC record in the heptathalon with 5,408 points. This year she was the high point performer at the SWC indoor meet with 24 points and won the heptathalon at the College Station Relays. "Kalleen has a lot of talent is and is a real hard worker and that combination ends up making a champion," Assistant Coach Francisco Olivares said. "She does the extra stuff to help her win." Even though Madden will compete in high hurdles and the high jump this sea- See Madden/Page 6 The New Aggieland gtjShjm 1) BO MB AVI) macu: auJ) RESTAURANT & BAR 607 Texas Ave at University 696-1427 Sheri Thomson GM New Buffets New Happy Hour New Menu FEATURING THE "FIELDHOUSE DELI-BAR" FASTEST LUNCH IN B/CS MON-SAT $4.99 llairMpm ALSO, SCRUMPTIOUS SUNDAY BRUNCH 8am-2pm $4.99 MON-FRI 4pm-7pm AND 10pm-1lpm $1 OFF ANY HIGHBALL ($1.25 WELLS) 16oz MARGARITA $1.50 $1 OFF OUR MIXED DRINK PITCHERS $1 DRAFTS & $3.50 PITCHERS COMPLEMENTARY BUFFET 5pm-7pm ^A! HE GHGVET APPETIZERS: “THE STAHT TO a GOOD SEASON" Jumbo Zucchini Stix Z.99 I Fresh zucchini lightly dusted with seasoned breading and fried. Served with horseradish sauce. Those Chicken 'tu" Tenders 3.99 Cowardly tender strips of all-white breast, coated in seasoned breading and tried. Served with honey mustard. Smoke Sausage Sampler 3 Slices of local ‘Readfield Meats famv’” smoked sausage, accompanied by wedges of Cheddar, Monty Jack, crackers, fresh fruit and spreads. JumbO'Rings 3.99 lesty buttermilk breaded onion rings. Deep-fried golden brown with spicy Bayou Mayo. "Whoop “ Cajun Shrimp H.99 Jumbo Shrimp blackened on the grill Cajun style. Served on a bed of rice with Bayou Mayo. Basket of Fries 1.59 Crispy Bombay Fried Potatoes with special seasoning Buffalo Style Wings 3.99 Plump and Juicy chicken drummettes: deep-fried and dipped In a spicy sauce. Served with crisp celei, *‘cks and Bleu cheese dressing for d> Tater Skins 3.99 Crispy .otato skins with sour cream and your choice of topping. Bacon and Cheddar •J* Chicken Chili and Cheddar •** Beef Chili and Cheddar •J* Combo... two of each Macho Nachos 3.99 Crispy com tortilla chips with cheese melted on top, piled high with shredded lettuce, cheese, sour cream, guacamole, pico de gallo and jalapetos. fidd Beef or Chicken Chili 1.99 Deep-Fried Mushrooms Z.99 ft basket of fresh whole mushrooms, lightly breaded and fried. A side of ranch dressing for dippin. Mozzarella Stix H.W Large sticks of cheese, breaded and fried. Marinara sauce on the side. FROM OFF THE BONFIRE: n THE FIELDHOUSE BUFFET HAVE A FIELD-DAY WITH 0UH ALL-Y0U-CAHE-T0-EAT SM0HGASB0HD □ DCU BAR LUNCH MON - SAT Quickest way to have lunch i deli sandwiches, hot dogs and sausages. Pound it out with soup, salad and a taco bar... call it lunchf l i.99 // AM - 1 P.M. i B/CS. Features all the fixin s for KYLE SAVORY SUPPER MON - SUN 1 P.M. - tO P.M For those who cant make up their mind: Don't I Have it all I Soup, salad and fresh fruit - all the way to a taco bar, potato bar. turkey, roast and casseroles 5.99 SUNDAY BRUNCH JUBILFF l AM. - H P.M It changes all day long . starts with traditional bacon, grits and your favorite breakfast Items/ add turkey, casseroles, salads and more. You could spend the day. After all... it's Sunday 1.99 The Fieldhouse Buffet with Fntree - additional Z.99 'FIELD Steaks - USD A choice cuts served with baked potato, vegetables and Texas Toast •I* 9 oz Top Sirloin •** IZ oz Pibeye ♦J* 10 oz New York Strip •I* 8 oz Filet Mignon 20 oz aTm Bone 1.99 8.99 9.99 11.99 10.99 Add sauteed mushrooms for 1.00 Served with soup or salad Smoked Sausage Plate 5.99 3/4 lb. of Peadfields best, steamed and on top of grilled onions and peppers. Served with red beans, rice and Texas Toast. "Oigem" Rib Platter 8.99 Full rack of tender roasted pork ribs basted with BBQ and finished on the grill. Sides of cole slaw, fries and Texas Toast. ❖ 1IZ Pack Platter 5.99 London Broil 5.99 Thick slices of slow roasted sirloin. Served with mushroom gravy, rice pilot and vegetables. Chopped Sirloin 5.99 8 oz charbroiled beef served with mashed potatoes, vegetables, mushroom gravy and Texas Toast. Chicken Fried Steak 5.99 Lightly battered, 5 oz. cubed steak, fried and served with mashed potatoes, vegetables, cream gravy and Texas Toast. Full Pound Chops 8.99 Two center cut. bone-in pork chops, char- broiled, served with mashed potatoes, gravy, vegetables and Texas Toast. ❖ Half-Pound 5.99 PROUDLY FEATURING STEAKS FROM READFIELD MEATS IZth Man Platter 8.99 A bit extra ... BBQ chicken breast, 1/2 rack of ribs and smoked sausage, with slaw, fries and Texas Toast. Served with soup or salad Sizzling Fajitas 5.99 A half pound of sliced steak, chicken or a combination, piled atop sauteed onions and peppers. Sides of pico, guacamole, sour cream, flour tortillas, red beans and rice, round out this feast. •I* Chargrilled Chicken Breast 1 •I* Juicy Steak Combination of both Slow Roasted Prime Rib Our slow roasted ovens make this a special treat. served with au jus, horseradish sauce and a baked potato. *«• Pegular 8 oz cut 1.99 Large 12 oz cut 9.99 Served with soup or salad Fieldhouse Buffet with any item Z.99 r-THE FISH CAMP fljh I 9 99 Fish & Chips Basket ~~ 1 5.99 Icelandic Cod lightly battered then deep fried. Served with fries and tartar Blackened Catfish 5.99 8 oz fillet coated with Cajun spices, served with vegetables, rice and cornbread. Whoop “ Cajun Shrimp 7.99 Jumbo shrimp blackened on the grill, basted with spicy seasoning. Served on rice with vegetables, Bayou Mayo and cornbread. Served with soup or salad Shrimp Scampi 7.99 Jumbo shrimp sauteed in our zesty garlic butter. Served on a bed of rice with vegetables and Texas Toast. Served with soup or salad Fried Shrimp Platter 7.99 Large shrimp lightly breaded and deep fried. Served with cole-slaw, french fries and cocktail sauce. Fried Catfish 5.99 Fillet of catfish, lightly breaded and fried. Along come fries, cole slaw and tartar. Fieldhouse Buffet with any item Z.99 THE.. tu” SECTION ... (THE CHICKENS) Smothered Chicken 6.99 A grilled boneless breast topped off with sauteed onions, mushrooms, tomatoes and melted Jack cheese. Served up with rice, vegetables and Texas Toast. Tender Dinner 5-99 Strips of all white breast of chicken, dusted with seasoned breading, then lightly fried. Sides of cole slaw, fries and honey mustard. Fieldhouse Buffet with any item Z.99 Midnight Yell Chicken 6.99 Two boneless breasts blackened Cajun style then served with red beans, rice and cornbread. Served with soup or salad Grilled Chicken 6.99 Two boneless breasts of chicken, chargrilled and basted with herb butter. Rice, vegetables and Texas Toast sides. Chicken Fried Chicken 6.99 A duo of boneless breasts, lightly breaded and deep fried. We serve 'em with vegetables, mashed potatoes, cream gravy ana Texas Toast. ZESTY -HULLA BAL00 PASTA' Fettuccine Alfredo 5.59 Fettuccine prepared in a rich cream sauce with fresh garlic and Parmesan. Kickin' Cajun Fett 6.99 Spicy breast of chicken prepared in our zesty tomato sauce, then topped off with scallions and Parmesan. Pasta Primavera 5.99 Fresh vegetables in a light creamy sauce, simmered together and gently tossed with fettuccine noodles, then topped with Parmesan Fettuccine Carbonara 6.99 Pasta in a light creamy sauce with julienne strips of smoked ham and pepper bacon. Topped off with Parmesan cheese. SIDE ORDERS Vegetables roo Baked Potato 100 Rice Pilaf 1.00 Mashed Potatoes 1.00 Red Beans and Rice 1.00 French Fries 1.00 Texas Toast 1.00 Cornbread 1.00 Fettuccine roo Potato Salad roo Sauteed Mushrooms roo KIDS EAT FREE ALL DAY-EVERY DAY CHILDREN IE AND UNDER CAN EAT FOR FREE OFF OUR CHILOREN S MENU ONE CHIU) FER EVERY FAYINR ADULT 0L’ SARGES’ SANDWICHES: Monte Cristo H.99 Smoked turkey, ham, Swiss and Cheddar, layered between three slices of bread, battered then fried golden brown and dusted with powdered sugar, served with strawberry preserves and a choice of side order. The Clubber H99 Whole wheat bread, stacked with smoked turkey, ham, pepper bacon, Cheddar, lettuce and tomato. Served with a choice of side order. Fried Chicken H.99 Tender breast of chicken, breaded then fried till golden brown Served with a choice of side order. PhiHy Style Dip H.99 Shaved roast beef, grilled onions and Swiss on a toasted french roll. Served with au Jus for dippin and a choice of side order. Open-Faced Prime H.99 (> oz cut of slow roasted prime rib on top of a toasted french roll with au jus and horseradish sauce. Served with a choice of side order. ”U-b-DA"-CHEF ... Create your own masterpiece by adding any item to our burger or chicken sandwich for just 25‘. Any three items for 5(9. Bevo Burger H.29 A8.M grinds up ‘tu again in a big half pound portion of lean beef I Grilled Chicken H.25 5 oz. boneless breast done-up: blackened. BBQ or plain. All served with a choice of side order Choose your toppings from: *:• Swiss Cheese •J* Jack Cheese Cheddar Cheese 4 »‘ Pepper Bacon ♦** Beef Chili Smoked Ham •I* Fresh Guacamole Avocado Strip •I* Mushrooms Sauteed Onions •I* Green Peppers •I* Teri Pineapple Fresh Jalapehos SOUPS AND SALADS: Bow! of Homemade Soup 1.99 Ask your server today about our daily prepared soup selection. •I* Available in a cup. I .Z? Caesar Salad 3.99 Crisp Pomaine lettuce, with our own Caesar dressing, then topped with croutons and Parmesan. *:* Small starter size. 1.99 Grilled Chix Caesar H.99 Same as our Caesar Salad, topped with a sliced chargrilled chicken breast. French O'Au Gratin Z.99 Sherry simmered sweet onions in a rich beef broth, topped with croutons and melted Jack and Parmesan. Mixed Greens Starter Fresh Pomaine and Iceberg top 1.99 I with a er, an olive, a tomato, mushrooms, onion ana croutons. Served with a choice of dressing. Country Fried Salad H.99 Veep fried strips of breaded chicken a top a bed of lettuce with Cheddar, bacon, tomatoes and boiled eggs. Served with honey mustard dressing.