According to Tuesday’s Mobile Press-Register the principal said he was there as were 26 teachers, three policemen and five administrators for the 800-student prom but none of them saw what was going on. What were they doing when all the “dirty dancing” was taking place?
The principal took up for the students saying “most of them know better, they just got caught up in the moment and made some bad choices”. He went on to say that what they did didn’t represent their character. I think a lot of people would likely disagree with him.
Could it be the students’ parents had not taught their children how to respect themselves and others?
I agree with the schools’ spokesman Nancy Pierce when she said students need to think before they act and what they did reflects on the entire school, the students and the parents.
Favorite recipes I thought you readers would like to know that Brenda Coleman of Jackson had one of her recipes published in the April-May “Taste of Home” magazine. The recipe, “Cheddar Bacon Chicken” sounds delicious and I can’t wait to try it. According to the magazine, “Brenda’s recipe is a perfect way to add major flavor to America’s favorite meat - chicken. And the best part? The homemade recipe can be created in just 30 minutes. “Taste of Home receives 10s of thousands of recipes each year and Brenda’s was chosen to be featured in the magazine and online.”
4 boneless skinless
halves (5 oz. each)
1/4 cup reducedsodium teriyaki sauce
1/4 cup barbecue sauce
4 slices ready-to-serve
fully cooked bacon,
cut in half
4 slices cheddar cheese
Dip chicken breast halves in teriyaki sauce; place on greased 15-inch x 10-inch baking pan. Bake, uncovered, at 425 degrees for 13- 18 minutes or until a thermometer reads 170 degrees.
Spread chicken with barbecue sauce; top each with bacon and cheese.
Return to oven and bake for 3-5 minutes or until cheese is melted. Makes 4 servings.
The following recipe I found in the April-May 2008 Taste of Home. It is delicious.
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion
1 tablespoon dried parsley flakes
1 1/2 teaspoons garlic
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
In a large bowl, whisk all ingredients until smooth. Cover and refrigerate until serving. Yield: 4 cups