Morris Press Cookbooks LogoCookbooks For Sale Logo
home email map
      SEARCH FOR:       FIND:       FROM:       VIEW:      
Add / Edit your book.
To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Cooking For A Cure


	Cookbook Image - 286032	Title: Cooking For A Cure	By: Greenville Relay For Life	Group/Family Location: Greenville, PA	Organization: Greenville Relay For Life
Book Number: 286032
From: Greenville, PA
Number of Recipes: 225
Binding Style: Hard Back

Special Features: Includes helpful measurement substitutions and equivalency charts, and maximum food storage times.

Description: Cooking for a Cure is a compilation of favorite recipes contributed by and honoring loved ones who have fought the battle with cancer.

Funds raised support: Relay for Life of Greenville, Pa

How to Purchase

Make check payable to:
Diana Swartwood

Mail order to:
Greenville Relay For Life
Att: Diana Swartwood
404 E. Jamestown Rd.
Greenville, PA 16125
Phone: 724-813-2725
E-mail: swartdj4dogs@gmail.com
Web site

Cost: $12.00
plus $3.50 S/H per book.

Favorite Recipe

Quinoa Chili
By: Ron Swartwood

  • 2 T olive oil
  • Large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 T chili powder
  • 2 tsp ground cumin
  • 1 tsp cocoa powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 cans diced fire roasted tomatoes
  • 1 can tomato sauce
  • 2-3 C cooked quinoa
  • 2 C beef broth
  • 2 tsp adobo sauce
  • 2 cans kidney beans, 1 dark & 1 light, rinsed & drained
  • 1 can black beans, rinsed & drained
  • 1 can corn, rinsed & drained
  • Juice of 1 lime

A smoky and delicious meatless chili made with quinoa, black beans, and corn. Yields 6-8 servings. In a large stock pot over medium heat saute the onions in olive oil; stir in garlic. Cook a minute until fragrant. Stir in chili powder, cumin, cocoa, paprika, cayenne, and salt, toasting the spices in the oil for one minute. Add the diced tomatoes, tomato sauce, quinoa, broth, adobo, beans, and corn. Bring to a simmer, turn the heat down to low, cover and cook for 30 minutes. Stir occasionally and add more broth if needed for consistency. Stir in the lime juice. Taste for seasoning and add more salt if needed. Serve with shredded cheddar cheese, corn chips, and sour cream.







Copyright © 1995-2017 Morris Press Cookbooks®   •    Privacy
3212 E. Hwy 30    •    Kearney, NE 68847    •    800-445-6621

































































menu 1
menu 2
menu 3
menu 4