The Supplies for Success Scholarship Award was established by the Diocesan Board of GFS Los Angeles in 2021 to assist members in grades K-12 with school supply costs. The amount of each award will be determined annually by the Committee and will depend on the number of applicants. The current award amount is capped at $75 per student.

The scholarship award is for the recipient to use towards the cost of school supplies at a K-12 educational institution approved by the State of California, including public, private, charter, and home school operations. Award payments are limited to school-sized backpacks and those items listed on a published supply list from the applicant’s educational institution and is not authorized to cover items outside of those lists. Please contact the Committee for exceptions where published supply lists are not available.

Applications are due by June 15, 2021. The Committee will decide the awards by July 15, 2021, and applicants will be notified of the award decisions in July.

 The award recipients must email their published school supply list and receipts for the supplies they purchased for the school year to the Committee Chairperson by September 30 for award payment.  Checks will be sent by October 15, 2021. If an award recipient does not submit a reimbursement request on time or does not use the entire award, the unused balance of the award will revert back to the Scholarship Fund. Awards do not carry forward.

An applicant must be a current GFS member in good standing. The applicant must be part of a branch in good standing. Applications will be scored based on the responses provided and each applicant’s work in furthering the GFS motto: “Bear ye one another’s burdens and so fulfill the law of Christ”.

Applications are available here. .

GFS LA holding a Zoom series gathering our members from around the diocese.

GFS responds to COVID-19 impact on girls

GFS-LA has gone on many outings together – camp, beach parties and rally days. Now we are staying at home due to COVID-19, but to respond to the current needs of our girls, we have a new online event – Fly Away with GFS!

Our skilled GFS-LA leaders are holding a 3 weekend Zoom series to help girls acknowledge, evaluate and address their social, emotional, spiritual and physical needs during the stay-at-home orders.  Each meeting involves activities such as dancing, spiritual devotion, teaching and a chance for girls to share ideas and talk. 

Girls got involved right away, chatting on the sidebar, waving to each other, sharing feelings and joining in the dancing. This is an evolving activity as we all get used to a different format.  Next meeting is May 23, grab your ticket contact [email protected]!





It is a GFS tradition to make palm crosses for the church for use on Palm Sunday. Gather your girls for a meeting the day before Palm Sunday and learn this fun craft. There are many how to videos and instructions online.

Below are two versions of the cross to try. Each requires patience and precision. Don’t be surprised that there will be a lot of frustration at first. However, once the girls learn the trick of folding a palm cross, you won’t be able to stop them. I call the ability to fold a palm cross the secret handshake of GFS.


Finish up your Saturday afternoon meeting with an additional craft or a game.


Each year, the Girls’ Friendly Society in Los Angeles participates in the Super Bowl of Caring. Some of our branches make a packaged soup mix and sell it at church to raise money for the food pantries in our area. Below is a recipe for Bean Soup adapted from Cooking Light Magazine.


Basic Bean Soup Mix


Dried-bean mix:
1 pound dried kidney beans
1 pound dried yellow lentils
1 pound green split peas
1 pound dried black beans
1 pound dried black-eyed peas
Spice mix:
5 teaspoons salt
5 teaspoons dried basil
5 teaspoons dried rosemary
5 teaspoons dried marjoram
2 1/2 teaspoons black pepper
1 1/4 teaspoons crushed red pepper
5 bay leaves


To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.
To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Package separately from the died beans and combine the packages for sale.


Include the recipe card available here for the soup below.

Basic Bean Soup
1 package dried bean mix
8 cups water
1 package spice mix
1 smoked ham hock (about 1/2 pound) (optional)
1 cup chopped onion
1 12 oz can no-salt-added diced tomatoes, undrained

To prepare the soup, place bean mix in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup.

Cooking Light April 1999


Halftime Chili


Here is another great recipe for your Souper Bowl Sunday fund drive. This one is adapted from and is used by the GFS at St. John’s in Costa Mesa.

Submitted by Charlotte J



3 cups dried pink beans or 3 cups dried red beans or 3 cups dried kidney beans

3 tablespoons chili powder

2 tablespoons dehydrated onion

1 tablespoon granulated garlic

1 teaspoon oregano

2 teaspoons salt

1/2 teaspoon cayenne pepper

1 (8 ounce) cans tomato sauce

2 (14 ounce) cans diced tomatoes


  1. Put beans into a jar or large bag.
  2. Combine spices into a small bag.
  3. Place the cans of tomato sauce and diced tomatoes in your gift basket.
  4. LABEL:.
  5. Wash beans. Put into pot with spices.
  6. Cook until done, about 1 to 1 1/2 hours.
  7. Meanwhile, brown 1 pound of ground beef and drain.
  8. Add meat, tomatoes and sauce to the beans.
  9. Simmer to blend flavors.

Here is a link to the recipe cards created by Marie Greatorex for this recipe.

Red eggs are traditional in any Greek Easter celebration. The deep red represents the blood of Christ and rebirth.

Make the dye with the onion skins: In a stainless saucepan, place skins of 15 yellow onions and 2 tablespoons of white vinegar in 4½ cups of water and bring to a boil. Lower heat and simmer, covered, for 30 minutes. Strain dye into a glass bowl, and let cool to room temperature. although the color of the dye is not red, the final product will be.

Rinse 12 eggs to remove anything that might be clinging to the eggs.

In a stainless saucepan, add the cooled strained dye and eggs at room temperature. The eggs should be in one layer and covered by the dye.

Bring to a boil over medium heat. When boiling, reduce heat to low, cover, and simmer.

Dyeing time will be affected by the color of the eggs. Start checking for color at 12-15 minutes. Do not simmer longer than 20 minutes. If eggs are not a red enough color after 20 minutes, leave in the pot and remove from heat. When the pot as cooled enough, place in refrigerator and let sit until desired color is reached.

When eggs are the right color, remove eggs with a slotted spoon and cool on racks.

When they can be handled, coat lightly with olive (or other edible) oil and polish with paper toweling.

Refrigerate until time to use.

When your eggs are cooled, you may choose to celebrate with a traditional Greek Easter game called tsougrisma. The word tsougrisma means “clinking together” or “clashing.” It is pronounced TSOO-grees-mah.

Each player holds a red egg, and one taps the end of her/his egg lightly against the end of the other player’s egg while saying  Khristós Anésti! (Christ is Risen) while the other responds Alithós Anésti! (He is Risen Indeed!) The goal is to crack the opponent’s egg. When one end is cracked, the winner uses the same end of her/his egg to try to crack the other end of the next opponent’s egg. The player who successfully cracks the eggs of the other players is declared the winner and, it is said, will have good luck during the year.

Pumpkin Pie MakingMake pumpkin pies at your branch meeting just before Thanksgiving! If you use frozen pie crusts and canned pumpkin, the project will be as easy as – you guessed it – pie!

The girls learn basic cooking skills – using a can opener, cracking eggs, measuring ingredients, following a recipe, and working together. They can easily master this recipe and be proud of the results. Our family secret is to using heaping spoonfuls of the spices.

Since pies take about 50 minutes to cook, have the girls mix up their pies at the beginning of the meeting, even before snack. Everything will be done and ready to go home at the end of the meeting. Mom and Dad will be so happy to have a fresh pie either for dinner or perhaps for the Thanksgiving meal!

Tip: type out the directions from the back of the can and enlarge so the girls can read the directions more easily.

Yum, yum, yum!!!!