Summer Planning 2008
Thanks to the Gainesville Woman's Club and Juniors for graciously hosting this meeting.
191 registered and over 185 leaders attended summer planning 2008 at GFWC Gainesville WC. In addition to important information on topics such as reading, writing and judging reports; how to have a successful workshop; and needed information to be a good chairman, attendees also got to take part in team building exercises, have initial committee meetings, learn more about the Presidents project, work and plan with Juniors and generals, shop, sing, and just have fun!
(click on a photo to display, 7 photos available)
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Registration
Get your name tags, your papers, don't forget your papers!
We ate so well, and many requested the recipes below.
GFWC Williston Woman's Club provided lunch on Saturday.
Santa Fe Wraps
2 (8 oz) packages of cream cheese, softened
1 c sour cream
1 (4 1/2 oz) can chopped green chilies
1 (4 1/2 oz) can chopped olives
1 c (4 oz) shredded pepper jack cheese
2 TBSP salsa, plus salsa for dipping
1/2 c green onion tops, sliced
1 c chopped fresh spinach
2 pkgs flour tortillas
In large bowl beat cream cheese until creamy. Then add sour cream, green chilies, olives, pepper jack cheese, salsa, and green onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla (leave an inch around the edge). Roll up tortillas lightly, skewer each wrap with a wooden toothpick, and cut each tortilla crosswise into four slices. Serve immediately or chill. Serve with salsa for dipping.
Rene’s Coleslaw
5 c shredded cabbage
½ c almonds, toasted
1 ½ c dried cranberries – I use cran-raisins
½ c celery, diced
¼ c chopped green onions, white and green parts
½ c chopped green pepper
Dressing
½ c mayonnaise
1 TBSP sweet pickle relish
1 TBSP honey mustard
1 TBSP honey
salt and pepper
Combine cabbage, almonds, cranberries, celery, green onions and green peppers in a large bowl. Combine all ingredients for the dressing, add salt and pepper to taste and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.
GFWC Gainesville Woman's Club served this delicious dish Saturday night.
Creamy Chicken Hot Dish
Ready in 1 hour or less
A potato chip topping adds some crunch in this creamy mixture of tender chicken chunks, rice, peas and celery. This is a definite potluck pleaser.
2 celery ribs, chopped
1 small onion, chopped
1 TBSP butter or margarine
1 ½ cups mayonnaise (light or fat-free may be substituted)
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
1 cup frozen peas, thaws (Publix Petite Peas)
1 TBSP lemon juice
1 tsp salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips
In a small skillet, sauté celery and onion in butter until crisp-tender.
Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice.
Transfer to a greased 11” x 7” x 2” baking dish.
Sprinkle with potato chips.
Bake uncovered at 350 degrees for 25 – 30 minutes or until heated through