Game Day in Texas is full of pomp and circumstance surrounding a game that is almost sacred to Texans: football. Accompanying the team on the field are the cheerleaders, band, mascot, twirlers, and in many cases, a dance team. Such is the case with Texas State University and the World-Famous Texas State Strutters.
I had the incredible privilege of dancing into the kitchen of former Texas State Strutter Director Tammy Fife to create a favorite dish she had prepared many times for the Strutter officers in her home. And to make it a party, nine former Strutters joined us for a morning of good food, laughter, and lots of great memories.
How did this all begin?
In 1960 (65 years ago), a feisty, beautiful redhead named Barbara Guinn enrolled at Southwest Texas State College to pursue her master’s degree in History. Current President Dr. John G. Flowers knew Miss Guinn to have been a former Kilgor Rangerette, and he had the idea of forming a dance team to keep the spectators in their seats during halftime. He tasked Barbara, as part of her part-time job at the Student Center, with creating the dance team. Barbara chose the name “Strutters,” and the Southwest Texas State Strutters were born.
There are no exact records, but according to verbal memory, two to three hundred coeds tried out for the first team, with seventy being selected. The selection criteria included poise, rhythm, appearance, personality, and willingness to work. A uniform was curated, including white boots and a hat. Strutters became the first dance team at a four-year university.
A Beaumont newspaper captured the essence of one of those first performances at a SWT – Lamar Tech Game: “The squad of ‘high kickers’ and ‘precision steppers’ who performed was a ‘sheer delight’ and was as pretty a sight as had ever been seen on the field. Shortly after in 1961, Stutters marched in the Inaugural Parade in Washington, DC, as LBJ was inaugurated as Vice-President (a Southwest Texas State Alum). Two more Inauguration parades ensued, with Strutters marching in 1965 and 2017.
Tradition Continued
Barbara Guinn Tidwell continued to direct the Strutter tradition until 1997, when former Strutter Susan Angell-Gonzalez took over the reins as Director. Susan considered it of high importance to continue Barbara’s legacy of the “core values” of Strutters high moral standards, initiative, integrity, self-discipline, dependability, and self-sufficiency.”
Tammy West Fife followed as Director in 2013, with Selena Flores assuming the role in 2021. The Uniforms have changed over time, including the “Prissy”, Western, Replica Western, Maroon and Gold (the originals were red and white), and the current Maroon and White.
Travel
Strutters have represented Texas State University and the State of Texas all across the United States and globally. Japan, China, Thailand, Korea, Europe, Australia, Greece, Turkey, South America and Mexico are a few of the places Strutters have danced their way into History.
Where to see the Strutters
You can find the Strutters performing at all home Texas State University games. New traditions have expanded to showcase the dancing abilities of individual Strutters. A Strutters Holiday Spectacular is performed on stage along with a Dance Team Day for a Spring Strutters Spectacular.
Dancing in the Kitchen
Tammy Fife developed lifelong friendships with her Strutter Officers by inviting them into her home for dinners and meetings. Chicken and Broccoli was a favorite of the young women, and she shared it with me and nine impressive “former” Strutters – or should I evoke the mantra now? Once a Strutter, Always a Strutter! I am honored to be counted among them: Strutters and Mrs. Tidwell truly impacted my life!
And now for that favorite Strutter one skillet dish – Chicken and Broccoli!
One Skillet Chicken and Broccoli - Strutter Style
Equipment
- 1 large dutch oven or skillet
Ingredients
- 1/4 cup Olive Oil EVOO
- 2.5 pounds chicken breast cut into slices
- 1 tsp salt
- 1/2 tsp pepper
- 8 cloves garlic diced
- 2 tbsp dried basil
- 2 1/2 cups frozen broccoli mix of chopped and flowerets
- 25 cherry tomatoes halved
- 1 1/4 cup wine
- 1 1/4 cup chicken stock
- 4 tbsp butter
- red pepper flakes for garnish
- parmesan cheese for garnish
Instructions
- Brown the chicken in the evoo. Add salt and pepper
- Add garlic and basil
- When the chicken is mostly done, add wine and chicken stock
- Add broccoli
- Cook for about 20 minutes
- Add tomatoes
- Add butter, cook until melted
- Serve over prepared pasta noodles
- Garnish with red pepper flakes and parmesan if desired
Video