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Federation Cooks!
Did your club produce a cookbook and do you have copies for sale? You can place your cookbook information on this page by emailing the information. Include the cost of the book and postage (if not included in quoted price), email contact for the buyer, Club Name, description, photo of cover if possible
How about sharing a recipe or two from the book online as an example of the wonderful recipes included!
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Cookbook Title--Description |
Cost & Postage | Club name--address | Email/Phone contact |
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50th Anniversary Cookbook
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$15.00 plus postage
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GFWC Temple Terrace Junior Woman's Club P.O. Box 16206 Temple Terrace, FL 33687
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Anita Long 813-988-4656
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Under the Canopy Cookbook
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$5.38 plus postage (includes tax) |
GFWC Tallahassee Junior Woman's Club P O Box 944 Tallahassee, FL 32302
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Candi Aubin 850-508-3107
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| The Best of
the Best Cookbook
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$15.00 plus postage |
GFWC Gainesville Woman's Club
2809 W University Avenue
Gainesville, FL 32607
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Attention Trudy Kruczek
352-376-3901
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"Ladies of the Club"
soft cover, spiral bound book with over 250 recipes from our ladies. Our club has been in existence for over 50 years and many wonderful recipes are included in our book. Funds from the sale of our book support our many charities. |
each book is $6.00
shipping, media rate: $2.50 per book
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Mail all payments to: GFWC Suburban Woman's Club Betty Little, Treasurer
5433 Rocking Horse Rd
Orlando, FL 32817
or GFWC Suburban Woman's Club Mary Schwartz, President 2511 Eastbrook Blvd. Winter Park, Fl 32792
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Federation Shares Recipes |
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GFWC Williston Woman's Club 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 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
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