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Classic cold dip
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 Mrs. Mary Parker Ramsey (1917-2004), always had the perfect outfit and the perfect dish to bring to her social events.

 Jim Ramsey, Mrs. Mary Ramsey's only son, recalls his mother's social calendar as being very full and exciting.

 Mrs. Mary Parker Ramsey married Spence Ramsey in 1938 and began her career as an elementary school teacher in Covington.

 She taught at Covington Elementary school on Conyers Street and Ficquett Elementary.

 Mrs. Mary Ramsey had a special cold dip that her friends and family enjoyed very much. Today, Jim continues to make his mother's classic dip and is delighted to share it with everyone.

Mrs. Mary Parker

Ramsey's Cold Dip

 ½ pint of classic mayonnaise

 1 8-ounce block of cream cheese

 ½ jar of sliced green olives

 2 ounce jar of drained & diced pimentos

 Salt & pepper to taste

Jim's Revisions (Optional)

 1 can of petite diced tomatoes -drained

 Blend together cream cheese and mayonnaise with a mixer until smooth. Remove mixture from mixer once smooth.

 Add sliced green olives and diced pimentos. Stir together by hand.

 Add drained diced tomatoes if desired. Salt & Pepper to taste.

 Chill until very cold and serve as a dip with crackers and vegetables.

 Very refreshing old time summer treat.

Dish Tip

 Buy 2 percent milk and save money.

 Both whole milk and 2 percent have the same beneficial vitamins and nutrients in them.

 The 2 percent milk has less butter solids than whole milk, making 2 percent less fattening and cheaper.

Carrot Soufflé

Mrs. Pat Bryan

 The Carrot Soufflé comes first in the Bryan household.

 This wonderful southern recipe is from Mrs. Pat Bryan whom is a bashful cook extraordinaire.

 The origin date of this recipe was not disclosed and I feel very lucky to reveal one of her recipes.

 Mrs. Pat Bryan is very active in the community and with her grandchildren.

 Mrs. Pat is known for home cooked meals that she prepares for her friends and family.

 She even feels unwelcome at her own family reunion if she does not bring the Carrot Soufflé.

 The way to a person's heart is through their stomach, means that Mrs. Pat is very much loved.

Pat Bryan's Carrot Soufflé

 1lb Baby Carrots

 ½ Cup Melted Margarine

 3 Eggs

 ½ Cup Sugar

 3 Tablespoons of Flour

 1 Teaspoon Baking Powder

 1 Teaspoon Vanilla

 Place carrots in a cooking pot and fill with cold water.

 Carrots should be covered with water at all times. Cook carrots on medium heat until fork tender; Drain well.

 Put Carrots and Melted Margarine in blender. Blend until smooth.

 Add remaining ingredients and blend until smooth.

 Pour mixture into a greased 1 quart bakeable casserole dish. Bake 45 minutes at 350 degrees. (Can be made ahead)


 Root Vegetables are vegetables grown from underneath the ground.

 Potatoes, carrots, and beets are common known root vegetables.

 When boiling root vegetables, start with cold water and bring to a gradual boil.

 Root vegetables will harden as they cook if placed in warm water first instead of cold.