Sampling of Recipes from
The Rainbow Chimes Family Cookbook
by Rainbow Chimes' Children, Parents & Staff

Flowerpot Cake
Mary Sumakis, Orange Room

• 1 (5-inch) new clay flower pot
• 1 pkg. pound cake mix
• 1 egg white
• 1/4 tsp. cream of tartar
• 1 1/4 cup sifted confectioners' sugar
• Artificial flower, ribbon, aluminum foil & waxed paper

Plug hole in bottom of pot with silver foil and line inside of pot with waxed paper, including bottom. Prepare 1 package of pound cake mix as per directions on box.

Pour into flower pot. Place flower pot in shallow baking dish. Bake at 325º for 1 hour or until done. Cool cake for 10 minutes.

Turn out of pot onto cooling rack to finish cooling.

Icing: Beat 1 egg white with 1/4 teaspoon cream of tartar until it stands in peaks. Beat in 1 1/4 cups sifted confectioners' sugar until smooth. Ice top of cake. Decorate with artificial flower, put aluminum foil around base of cake and tie a ribbon around cake.

Grandma Grace's Zucchini Pie
Megan Short, Gold Room

• 1 cup Bisquick
• 1/2 cup olive oil
• 2 cup zucchini, sliced with skin on 1 onion, finely sliced, not chopped
• 4 eggs
• Dash pepper
• 1/4 cup parsely
• 1/2 tsp. margarine
• 1/2 cup grated cheese

Preheat oven to 350º. Put all ingredients into a bowl amd mix well. Pour into well greased square Pyerx dish. Bake approximatelt 45 minutes or until light brown. Cut into squares.

Frozen Mint Pie
Debi Gargano, Copper Room

• 1 (6-oz) pie crust
• 1 (14-oz) can sweetened condensed milk
• 1 1/2 tsp. peppermint extract
• 11 drops green food coloring
• 2 cups whipped topping

In large bowl, combine condensed milk, extract and food coloring. Fold in whipped cream. Turn over into crust and cover Freeze for 6 hours until firm. Garnish as desired Freeze leftovers. Serves 8.

This recipe can be made low fat by substituting low fat milk and light topping.