Heavenly Recipes

Story and Photos by Lawrence Chatagnier

Wendy makes a fall favorite

Wendy Romero

Wendy Romero, a native and resident of Houma, shares her recipe of potato and broccoli soup in this month’s Heavenly Recipes. It is a recipe that she made on her own. “I thought one day I would just try it. I didn’t have a recipe to follow. I thought it would be a good idea to combine the two ingredients to make a soup.”

Wendy is the administrative assistant for the diocesan Office of Worship. She has been working for the diocese a little over seven years. She has served as youth coordinator for St. Gregory Church in Houma and secretary/bookkeeper at St. Ann Church in Bourg.

Wendy and her husband Wayne are parishioners of St. Gregory in Houma. They have seven children.

Wendy learned to cook from her dad Andrew. “I can remember chopping bell peppers and onions for my dad when I was about eight or nine years old. My favorite thing to prepare is a taco ring. It is the favorite among the children. I also enjoy making potato salad.”

Wayne has medical issues and is unable to work because of his health situation. “Wayne enjoys cooking now that he is home every day. He helps cook during the week while I’m at work.”

Wendy comes from a family of three. Being a parent of seven children Wendy finds time management the most challenging. In addition to working outside of the home, Wendy has the task of homeschooling two of her children.

The Romero’s son Wayne Jr. is studying to be a priest for the diocese. He just finished his junior year in the seminary and is currently in the Formation House.

“Mass was always important to me when I was growing up. I found my Catholic faith took off whenever we began homeschooling our children. We use Catholic Home a

Potato and Broccoli Soup

Ingredients:

5lbs. potatoes 32 oz. bag of broccoli florets 26 oz. can cream of mushroom soup 15 oz. jar of cheddar cheese

Salt and pepper to taste

Seasoning blend (onions, red & green peppers, celery) 32 oz. chicken broth Directions:

Peel and cut potatoes. Boil potatoes using chicken broth as your liquid. Add the seasoning blend to the boiling potatoes. (Let the potatoes cream naturally, stirring minimally, and adding more broth or water as needed.) Cook/steam the broccoli separately. When the potatoes are tender, add the cream of mushroom soup and the desired amount of cheese and let simmer until it’s a creamy consistency. Add cooked broccoli to the potatoes and stir. Add salt and pepper to taste.

Note: This dish is easy and versatile and can be made for a small or large crowd. Add bacon, sour cream and/or chives as an optional topping to the soup. Its quick, easy and delicious. Serve as a side dish or as a meatless main course dish. School, which is a private Catholic home school program. I was always involved with the church. When I was 15, I sang in the youth choir. When the children were of age to be a part of youth ministry, we began our journey into youth ministry.”

Wendy enjoys working at the Pastoral Center and especially for the church. “I love working for the Catholic Church. I had to leave working for the church for a little over a year. During that time, I had to take a medical leave to help care for Wayne while he was ill. I love working at the Pastoral Center. The atmosphere is great. It is peaceful.”

Wendy feels that there is responsibility that comes with having a son in the seminary. “I think having a son in the seminary draws me closer to Jesus. I want to pray for him to be successful. It keeps me on my knees in prayer. I feel like I’m more of a teacher now than ever before. I try to help him and all of my children make the right choices. Faith for us is not just on Sundays. Faith and parenting are gifts from God and I take those very seriously.” BC