Category: St. Pius X Catholic Parish



On the day Roberto Hung was abused and throttled by Respiratory Therapist Ben Aguilar at Vencor Northlake Hospital, June 18, 1998, I called St. John Bosco Church at Northlake to see what happened to my Father as a patient. Afterwards, I drove back to Brust Funeral Home on Main Street in Lombard to arrange for the Autopsy by Shaku Teas M.D., forensic pathologist contracted by John Brust in Lombard, Illinois.

Brust Funeral Home’s manager J. Foreman began to plan Roberto Hung’s Visitation and Funeral Mass at St. Pius X Catholic Church on June 25, 1998–one week after Respiratory Therapist Ben Aguilar had murdered the patient Roberto Hung by shattering the tracheostomy and puncturing his heart early in the morning, around 7:00 a.m. at Vencor Northlake Hospital.

When I returned back to our Lombard home in District 5, I called St. Pius X Catholic Church, one block away to talk to Sister Pauline Schultz, the Franciscan nun who arranges the Funeral Mass for the parishioners in the Diocese of Joliet, Illinois USA. Soprano Jean Ceithaml sang the Ave Maria. The funeral flower arrangements were ordered from Blossoms and left at St. Pius X. In addition, I paid in cash $500 by check to St. Pius X for the Funeral Mass Services on June 25, 2012.

On Roberto Hung’s Funeral Day, very few people from the Village of Lombard attended. No one from the Lombard Town Hall nor the Lombard Police or Fire Department sent any sympathy cards or donations nor any monetary contributions for me or my family as Lombard resident homeowners in bereavement and loss of a family member. None from DuPage County government mailed any sympathy card either for Roberto Hung’s funeral day at St. Pius X Catholic Church in the Village of Lombard, after the Lombard resident homeowner and taxpayer spent all of his Illinois retirement income and funds in DuPage County, York Township, District 5.

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Annual Chili Cook-Off Contest at St. Pius X Catholic Church Sponsored by the Catholic Women Council
Amazingly, the winners of the Annual Chili Cook-Off Contest have been men while Reverend Herb Essig, better known as “Father Herb” was still around St. Pius X.  When one thinks of a BallyKissAngel community named after the BBC soap opera sitcom, an English-Irish-Scottish Catholic community comes to mind…just like St. Pius X Catholic Parish in the Village of Lombard, County of DuPage, otherwise known also as “Camelot” in Illinois, U.S.A.  For three (3) years, I volunteered to cook, stir, taste, and serve Chili con Carne with the Catholic Council of Women at St. Pius X throughout the years, especially for the Annual Chili Cook-Off Contest and Catholic Women fundraiser.  CCW gathered the People of Pius X to cook off their best chili con carne recipe to make chili hot dogs and sloppy joe chili burgers, always sponsored and promoted by a solid Texan Linnea Warda, Carol, Rosa and others who slaved to make the Annual Chili Cook-Off Contest a celebrity show at the Social Center for the catholic school community.  Here’s a solid Atomic Canuck Chili Recipe for ten (10) servings from AllRecipes.com
  • 2 pounds lean ground beef
  • 1/2 large onion, diced
  • 1 tablespoon crushed red pepper
  • 3 tablespoons garlic powder
  • 1 tablespoon seasoned pepper
  • 2 (4 ounce) cans mushroom pieces, drained
  • 1 (28 ounce) can baked beans
  • 2 (15.25 ounce) cans kidney beans with liquid
  • 2 (6 ounce) cans tomato paste
  • 1/4 cup white sugar
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 jalapeno chile peppers, diced
  • 1/4 cup Canadian beer
  • 2 tablespoons crushed red pepper
  • hot sauce
  • 1/4 cup barbeque sauce
Directions
1.     In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
2.     Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
3.     Cover, and cook on Low for 4 to 5 hours.  Yields 10 servings.
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