PIE

Audrey Baldwin of Bristow

INGREDIENTS:

	2 15-oz. cans corn chowder
	10-oz. bag frozen mixed vegetables, thawed
	1 cup cooked, cubed chicken
	1 egg
	½ cup milk
	2 T melted butter/margarine
	¾ cup gluten-free Bisquick baking mix
	1 T chopped fresh parsley

DIRECTIONS: Preheat oven to 350 degrees. Heat chowder, veggies and chicken in a pot over medium heat. Spoon into an ungreased 2-quart casserole/baking dish. Mix together egg, milk, butter, Bisquick and parsley with a fork and drop by spoonfuls over the veggie mixture. Bake uncovered for 25-30 minutes or until a toothpick poked in the topping comes out clean. 

GLUTEN-FREE CORNBREAD

Patricia Harbin of Louisa

INGREDIENTS:

	2 eggs, lightly beaten
	1½ cups lukewarm water
	¼ cup vegetable oil
	1½ cups fine cornmeal
	1 cup millet flour
	1 cup rice flour
	¼ cup sugar
	1 T baking powder
	1 t salt

DIRECTIONS: Preheat oven to 400 degrees. Coat a 9"x9" baking pan with cooking spray. Whisk together eggs, water and oil until blended. Stir together dry ingredients in a separate large bowl and make a well in the center. Pour liquid mixture into the well and stir just until combined. Pour batter in pan and bake about 20 minutes, until golden and top springs back when lightly pressed. 

CRANBERRY WALNUT BREAKFAST CAKE

Karla Seidita of Sumerduck

INGREDIENTS:

	½ cup white rice flour
	¼ cup sugar
	½ t baking powder
	¾ cup whole fresh cranberries
	¼ cup walnuts  (coarsely chopped)
	1 T vegetable oil
	1 egg
	1 T orange juice

DIRECTIONS: Preheat oven to 350 degrees and position oven rack so cake will bake in center. Grease or coat a 6-inch springform pan with baking spray. In a large bowl, stir together flour, sugar and baking powder. Stir in cranberries and walnuts. In a separate bowl, whisk together oil, egg and orange juice. Add to flour mixture and stir just to combine. Pour into prepared pan and spread evenly. Bake in the preheated oven about 50 minutes or until the cake tests done. Cool in pan 5 minutes before removing.

FIESTA CROCKPOT DINNER

Audrey Baldwin of Bristow

INGREDIENTS:

	2 10-oz. cans Ro-Tel diced tomatoes & green chilies, undrained
	15-oz. can tomato sauce
	15-oz. can whole black beans, drained and rinsed
	1 cup frozen whole kernel corn
	1 pkg. gluten-free taco seasoning*
	2 cups water
	1½ lbs. chicken breast, cut in bite-size pieces
	1½ cups parboiled rice, uncooked
	* or substitute 1 T chili powder, 1 t cumin, 1 t salt, 1 t pepper, ½ t garlic powder, ½ t oregano and ¼ t red pepper

DIRECTIONS: Place all ingredients except rice in a slow cooker on low heat for 7½ hours or until chicken is tender. Add rice; stir and cook for 30 minutes or until rice is tender and liquid is absorbed. Serve with sour cream, shredded cheese, guacamole and lettuce in taco shells or over tortilla chips. 

GLUTEN-FREE APPLE CAKE

Patricia Harbin of Louisa

INGREDIENTS:

	¾ cup sorghum flour
	¾ cup almond flour
	¼ cup rice flour
	¼ cup tapioca flour
	1 T xanthan gum
	1 t cinnamon
	1 t baking soda
	½ t baking powder
	½ t salt
	1¾ cups sugar
	1 cup vegetable oil
	3 eggs
	4 small apples, peeled, cored and chopped
	½ cup walnuts, coarsely chopped

DIRECTIONS: Preheat oven to 350 degrees. Coat a 9"X13" baking pan with cooking spray. Whisk together flours, xanthan, cinnamon, baking soda, baking powder and salt. In a separate bowl, whisk together sugar, oil and eggs. Stir into flour mixture and blend thoroughly. Fold in apples and walnuts, pour into baking pan. Bake about 1 hour, until knife inserted in middle of cake comes out clean.