The Knights of Columbus is an organization of proud to be Catholic men ages 18 years and up, which come together to: 

• Promote and defend the Catholic Faith and its teachings 
• Defend the Word of God 
• Assist parish priests in carrying out God’s work in the parish and community 
• Promote family life and the sanctity of all life

Roux:

• 1 cup + 2 Tbsp flour 
• 1 cup shortening 
• 1 cup chopped celery 
• 1 cup chopped onion 
• 1 cup chopped green pepper 
• 4 cloves garlic (minced) 

Gumbo Broth: 

• 4 boneless chicken thighs (chopped) 
• 1 link andouille sausage (sliced) 
• 2 quarts chicken or vegetable bouillon 
• 1 cup green onion 
• 1 cup sliced okra 
• Salt 
• Pepper 
• Cayenne 
• Tony Chachere’s (optional) 
• Rice (as much as you wish to make) 

Directions:

1. In large cast iron skillet, make roux with flour and shortening on medium to medium high heat; stir often; you are looking for a chocolate color (in between a milk chocolate and dark chocolate color-the darker the color the deeper the flavor).
2. Remove from heat and immediately add chopped vegetables (celery, onion, green pepper, garlic) stirring to coat. 
3. Bring bouillon to a mild boil in a large pot.
4. Slowly ladle a small amount of your bouillon into your roux mixture and stir. Keep adding slowly, until you have melted the pasty roux mixture into the bouillon until it’s a thick sauce (you are trying to remove any lumps).
5. Pour the roux mixture into the large pot with the bouillon.
6. Add your chicken thighs and sausage. Add spices to taste.
7. Let simmer for at least an hour ensuring thighs and sausage are cooked through. Also, you can add a bit of cornstarch during this time to help thicken the gumbo. The longer you simmer the more flavorful your gumbo.
8. Add green onions and okra during the last 15 minutes of cooking. 
9. Serve over cooked rice (and don’t forget the filee and tabasco) and enjoy!

The St. Bernadette’s Men of the Cross Fellowship provides fellowship and spiritual development for all men in the parish. The meetings include sharing a meal, prayer, a topic for spiritual development and time for socializing. The group meets monthly on the first Thursday of the month and is open to men 18 and older. 

Just as Jacob’s Well did in ancient times, St. Bernadette’s Women at the Well ministry provides a place for fellowship and refreshment. Through fellowship with other women, we enjoy both Spiritual and Social Encounters -- we Encounter Jesus, through prayer and witness, forging a stronger relationship with him; we Encounter Jesus in each other, oftentimes by simply sharing the ordinariness of our lives. All women over the age of 18 are welcome to find refreshment through fellowship, through these life-affirming encounters. 

 

Ground Beef Chili 
Ingredients   
2 onions (rinsed) 
3 Ib ground chuck beef 
6 tablespoons chili powder 
1 teaspoon seasoned salt 
1 teaspoon pepper 
2 (10.75-ounce) can condensed tomato soup 
2 (14.5-ounce) can diced tomatoes/sweet onions (undrained)  
2 (10-ounce) can milder diced tomatoes/green chilies (undrained)  
2 (16-ounce) can chili beans in mild sauce (undrained)  
2 (15-ounce) can black beans (drained) 

STEPS 

1. Remove ends and peel from onion; chop onion coarsely and divide in half.   
2. Preheat large saucepan on medium-high 2-3 minutes. Place beef and one-half of the onions in pan.  
3. Cook 4—5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.  Drain ground beef mixture. 
4. Stir in remaining ingredients, including soup, beans, tomatoes, chili powder, seasoned salt, pepper, and remaining onions. Bring to a boil, stirring often. 
5. Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors.  Serve. 

CALORIES (per 1/8 recipe) 310kcal; FAT 11g; CHOL 5Omg; SOIUM 1160mg; CARB 29g; FIBER 7g; PROTEIN 22g, VIT A 25%; VIT C 20%; CALC 8%; IRON 20% 

Your Christian Action Ministry at St. Bernadette Catholic Church was established 40 years ago in 1977. It is the social justice and outreach parish ministry at St. Bernadette. We assist parishioners and those within our community in times of crisis, promote an awareness of the needs of the underprivileged, and provide the opportunity for parish and community members to become directly involved with charitable works. 
We are able to help our neighbors in need with food, clothing and provide financial assistance on a case by case basis. We work closely with other agencies and churches in our community to offer assistance to those in need. We provide information to our neighbors and also offer referrals to other organizations for additional assistance.

 

The soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup.
To save time, use storebought rotisserie chicken or leftover chicken. 

INGREDIENTS: 

• 2 tablespoons olive oil 
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots) 
• 1 cup celery, sliced thin (about 2 stalks) 
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion) 
• 2 garlic cloves, minced 
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired 
• 2 bay leaves 
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) 
• 1/2 teaspoon dried oregano 
• 1 teaspoon pepper, or to taste 
• 12 ounces wide egg noodles (or your favorite noodles or pasta) 
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet) 
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped 
• 1 tablespoon lemon juice, optional 
• salt, to taste 

DIRECTIONS:

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm. 
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. 
3. Add the garlic and sauté for another 1 to 2 minutes. 
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth. 
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level. 
6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Use your gifts & talents to get involved: 

• as a greeter, usher or seating guide for Mass
• as a Sacristan to setup/clean up for Mass 
• as a music minister
• as a candle wax cleaner
• as a church/sanctuary straightener
• as a linen washer
• by sewing
• by helping with seasonal set-up/decoration
• as a Baptism or Wedding host/hostess
• as a flower designer or with seasonal plant care

Taco Soup Ingredients:

• 1 lb lean ground beef
• 1 yellow onion finely diced
• 1 can (14.75 oz) reduced-sodium beef broth
• 3 cans (15.5 oz each) chili beans undrained
• 1 can (15 oz) petite diced tomatoes undrained
• 1 can (15 oz) corn undrained
• 1 can (8 oz) tomato sauce
• 1 packet taco seasoning (mild)

The St. Bernadette Faith Formation Team is excited to continue walking with your family in your faith journey! We provide opportunities to learn, deepen your faith, and connection with the wider community of St. Bernadette Catholic Church.
 

INGREDIENTS:

• 1 30 oz bag frozen, shredded hash browns 
• 3 14 oz cans chicken broth (Low salt) (42 oz total) 
• 1 can cream of chicken soup 
• 1/2 cup onion, chopped 
• 1/4 tsp ground pepper 
• 1 pkg. cream cheese (do not use the light version) 

Stovetop method: Combine everything, except cream cheese and cook about one hour. Stir often, it tends to stick to the bottom. After one hour of simmering, add the brick of cream cheese and stir until it is melted and blended. (You may need to microwave the cream cheese slightly to warm up and melt before adding to the soup.) 

Slow Cooker method: In a slow cooker, use a plastic liner/bag, combine everything except the cream cheese. Cook 6 to 8 hours on Low. About one hour before serving, add cream cheese and keep heated until cream cheese is melted. (You may need to microwave the cream cheese slightly to warm up and melt before adding to the soup.) 

Topping suggestions: 

• Bacon, crumbled 
• Chives or Green Onion slices 
• Cheese, shredded 
• Toasted Pecans 
• Fresh Ground Pepper 
• Sour Cream 
• German Pretzels 
• Crackers 
• Goldfish Crackers