Heavenly Recipes
Christine Streams
Christine shares a:
FAMILY RECIPE Story and Photos by Lawrence Chatagnier
This month’s heavenly recipe comes from Christine Streams, diocesan liaison for African American Catholics Ministry. A native of Thibodaux and resident of Houma, Christine shares her Streams family recipe of smothered cabbage and black eyed peas, which was prepared by her daughter-in-law Pamela Streams. She calls St. Luke the Evangelist Church parish home. “I love St. Luke. It’s my spiritual family.” Christine has been working for the diocese since 1991. She began in the Office of Religious Education and Lay Ministry. In addition to working as a liaison for African American Catholics Ministry, she works two days a week at St. Luke. “I have been working both as a volunteer and as a paid staff member of St. Luke since the parish was re-established in 1986. The Josephites helped us form church leadership after we were re-established, and stayed with us for 12 years.” Christine, a widow, has two children. Her eldest son Wendell is deceased, and her younger son Wilfred lives in Houma; she has eight grandchildren and two great-grandchildren. Christine has close ties to the Catholic Church. “The Catholic Church has always been a part of my life. I attended St. Luke Catholic Elementary School in Thibodaux and then commuted every day to St. Lucy Catholic High School in Houma. I later received a degree from Xavier University and graduated from Loyola’s LIMEX program. I feel as though I was destined to work in the church.” Christine uses her life’s experiences to minister to those in her community. “Being a spouse and now having grandchildren, I can talk to people and minister to them. I can relate to what they are experiencing in their lives. I am here to listen to people and comfort them.” Christine says that community was important growing up 22 • Bayou Catholic • Diocese of Houma-Thibodaux • February 2021
Smothered Cabbage INGREDIENTS: 2 heads of medium sized cabbage 1/2 small onion 1 package of pickled pork 1 tsp. each of salt and pepper 1 tsp. cooking oil
DIRECTIONS: Cut both cabbages and wash thoroughly. Place in medium sized pot. Add oil and water. Sauté onions, add to pot. Boil pickled pork in water until tender. Cut pork and add to cabbage. Add salt and pepper. Cook on medium heat for about two hours. Serves eight.
Black Eyed Peas INGREDIENTS: 1 lb. package of black eyed peas 1 package of pickled pork 1/2 medium onion Garlic powder, salt, pepper and Season All to taste
DIRECTIONS: Boil black eyed peas until tender. Boil pickled pork until tender. Sauté onions, peas and pork for a few minutes. Cook on medium heat for about 2 hours. as a child. “Community was family when I was growing up; whether you were Catholic or non-Catholic. I remember our neighbors helping families in the neighborhood. Our neighbors would have gardens. We would help in the gardens. Everyone in the neighborhood would get food from the garden when it was harvest time. We all helped and all benefitted. It was a great community. We moved to different communities in Thibodaux. Wherever we moved, that community was family. We were close knit. Looking back over the years Christine sees growth in her ministry. “We are making baby steps. I see the church as my home. Even though I question many things, I would not change a thing. I love the church, the Eucharist, the sacraments. I love my church.” BC
