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Sports
Thursday, March 25,1993
The Battalion
Page 7
g Hakeem "The
Dream" can't
win for winning
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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
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Aggieland
gtjShjm
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607 Texas Ave at University
696-1427 Sheri Thomson GM
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MON-SAT $4.99 llairMpm
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MON-FRI 4pm-7pm AND 10pm-1lpm
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($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
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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
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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
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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
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// AM - 1 P.M.
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KYLE
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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,
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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
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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
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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
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Bevo Burger H.29
A8.M grinds up ‘tu again in a big half
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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
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*:* Small starter size. 1.99
Grilled Chix Caesar H.99
Same as our Caesar Salad, topped
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French O'Au Gratin Z.99
Sherry simmered sweet onions in a rich
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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.