Los Angeles Mission College Bulletin

Vol 1 Issue 17 - November 1999

EDITORS NOTE

If you have any interesting stories or an exciting event that you want the campus to be aware about, please submit your articles to Lisa Parker in Admin. Services either through regular or e-mail. That will help to get your information out to campus staff and will also make the Bulletin a viable source for the college. Thank you for your participation.

PERSONNEL CORNER

Congratulations

We extend our congratulations to Edgar Cruz. He is our new permanent groundskeeper.Congratulations to Steven Van Antwerp, he is now the new Accounting Aide in the Business Office.Steven has been our cashier in the Bookstore.

CLASSIFIED POSTIONS—DISTRICTWIDE

The district is posting the classified job openings on the Internet. The address is as follows.

http://www.laccd.edu/perscomm/newjobs.htm

Applications can be picked up at the Campus Personnel Unit.

FISCAL OFFICE NEWS

FYI…

There is an office products company on the Net, which gives tips of the day as well as a monthly
newsletter.

SEE’S CANDY FOR THE HOLIDAYS

Orders will be taken now and until November 23,1999 for SEE’S CANDY with a delivery date of December 14th. The price is $8.00 per pound. This gives you a saving of $2.50 per pound. Payment must be submitted with your order. If you would like to pay by check, please make checks payable to Paula Riggs. Order Forms are available from Paula. If you have any questions or want an order form put in your mailbox, call Paula at Ext. 7787 or Helen at Ext. 7628. Thank you.

NOVEMBER 1999

GAIN NEWS

ESTELLA LAWSON

COMPASSIONATE STUDENTS SHOW

EXTRAORDINARY GENEROSITY

We are deeply saddened by the sudden death of one our most outstanding and dedicated GAIN
students at Mission College. Stella Lawson was ill with lung cancer in recent months. She continued to attend ESL and Child Development classes while undergoing chemotherapy treatment. After a valiant fight, she died October 2nd, 1999. Her nine-year-old son survives her. The generous and loving financial support from the Mission College Community, including faculty, staff, and students and friends of her family as well as for the funeral arraignments has been overwhelming. The GAIN/ CALWORKs community raised over $900.00. The money was raised because she had no immediate relatives who could provide for her. One student even offered to donate her own burial site.

We bid, Estella Lawson, a fond farewell.

ADMINISTRATIVE SERVICES CORNER

PURCHASING NEWS

Are you ready for the SPRING 2000 Semester? Are your department supplies sufficient to beginthe new millennium? Now is the time to order supplies and equipment items. Please turn in your non-stocks to Karina Weatherly, Administrative Services Office. Hurry! Don’t let the spring
semester begin without being prepared.

SAVED MESSAGES ON VOICE MAIL

Our voice mail system has been experiencing problems the last few weeks. One reason for the
problems is the storage of voice mail messages. Several people have in excess of one hour of saved voice mail messages. This uses up memory in the voice mail system that can be better utilized performing other tasks. Ideally, saving two to three messages for a period not to exceed two weeks would be normal usage of the saved message feature. It was never intended to retain as many messages as we are currently retaining. If you hang up on a message without discarding it, the message is automatically saved. Therefore, you may very well have saved messages in your mailbox that you did not intend to save.

ADMINISTRATIVE SERVICES

Please review your saved messages and discard these that are no longer needed. A good practice would be to check your saved messages weekly, discarding unnecessary messages. It is possible for me to purge all saved messages from the system. This should not be necessary if we all delete messages in a timely manner. Your cooperation in this matter is greatly appreciated. Joyce Holloway

CULINARY ARTS CORNER

AWARD WINNING RECIPIE
Here is the winning recipe from Larry Aricola. Larry as you may remember from the last issue, won an award at the LA County Fair.

CAJUN BAR-B-Q TURKEY

1 or 2 turkey breasts

6 Tbsp. Tony Chachere’s seasoning

3 Tbsp. Chef Paul’s poultry seasoning

1Tbsp. Red Pepper (cayenne)

1 Chicken Bouillon cube

½ stick of butter

1 tsp. Garlic powder

2 tsp. Accent seasoning (OPTIONAL)

4 ½ cups water

While stirring, bring to boil all ingredients, except butter. Let ingredients cool for about an hour to let the water absorb the seasonings. Boil and stir the water once more. Then, strain the water (a tea strainer works fine) to remove the large pieces of seasoning to keep the meat injector needle from stopping up. Melt ½ stick of butter in the water. When the water is cool enough you are ready to inject the turkey breasts, with the thermometer. Season inside and outside of the turkey with the marinade. Place in a covered container overnight. |Start your coals on one side of the BBQ. After the coals get hot, place your turkey breasts on opposite side of grill away from the coals. Close the cover and cook slowly. Turn occasionally to prevent from burning on one side. Depending on the amount of coals you use, it could take up to 5 hours to cook. Maintain the turkey breasts at a minimum of 165 degrees,internal temperature. I use a mixture of my favorite wood chips to add flavor to the breasts while they are cooking.

Larry Aricola

SCHOLARSHIP AWARDS

At the International Food Service Executives Association board meeting that was held on October 28th, 1999;they voted to award scholarships to the following students that are attending Los Angeles Mission College:

Maria Soledad Enriquez

Joe Gallardo

Alexandra A. Higgins

Cynthia L. Nelsen

Marcello M. Savedra, IV

Omar Rivera

CULINARY ARTS Congratulations to these outstanding students.

LOOKING FOR A PAMPERED HOLIDAY OR CELEBRATION?

Hire our culinary students who are earning money to compete in Idaho in February 2000. The
students will go to your home with the food, they will serve and also clean up. A stress free holiday can be yours. After a consultation with our chefs regarding the menu, a price will be determined. Call Sandi Lampert at ext. 7696, for more details. She will be able to provide you with names and phone numbers of chefs.