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Old 06-18-2013, 12:35 PM   #11
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As a sammich spread...I got no use for Miracle Whip; gotta be Dukes. As an ingredient, it works well in some, other not so much. Just a personal preference, you understand.
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Old 06-18-2013, 01:08 PM   #12
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You know I never tried miracle whip....
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Old 06-18-2013, 03:10 PM   #13
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Quote:
Originally Posted by Hoot View Post
As a sammich spread...I got no use for Miracle Whip; gotta be Dukes. As an ingredient, it works well in some, other not so much. Just a personal preference, you understand.
That's my preference too Hoot. MW seems too sweet to have with a meat, so mayo with a sammy. Got a small jar of Dukes when we were in Asheville last year. Didn't buy a big one because I didn't want to get too attached...can't by it in MA. Since I couldn't tell a real difference between Dukes and Hellman's/Best Foods mayo it all works for me.

When I make potato salad I just toss things into a bowl and mix, then dip my finger in and taste (CLEAN one each time ) until it tastes like what I want that day. But I always mix roughly half mayo and half sour cream because I don't really like the greasy mouth-feel I have from all mayo. Since the salad always disappears at our house I guess each time works out OK. Always has some kind of mustard in it though - Colman's powdered, dijon, or Plochman's yellow.
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Old 06-19-2013, 01:32 PM   #14
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Which Marzetti's? They have a number of products.
Sorry, the original coleslaw dressing.
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Old 06-21-2013, 08:44 PM   #15
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Thanks Jab, I like the sound of this

Quote:
Originally Posted by jabbur View Post
Here you go Aunt Bea

3 eggs
1 cup sugar
1 tsp salt
1 Tbs flour (heaping)
2 Tbs butter
yellow mustard
1/2 cup vinegar
1 cup milk

In sauce pan beat the eggs, sugar and salt together, add the flour and mustard (I usually just give the bottle a good squeeze, never measured it) Turn heat on med and add butter (doesn't have to be melted, just throw it in)
Add vinegar and milk. Raise heat and bring to boil stirring constantly until thick. Should be about soft set pudding consistency and pour-able.

This keeps for a long time in the fridge. I've used it as much as 4 months from making it too. Go light on the mustard and add spinach for a good scalloped spinach dish too.

Makes a wonderful base for ham salad as well.

We always add some mayo or miracle whip to potato salad when we make it
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Old 06-23-2013, 03:02 PM   #16
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Originally Posted by jennyema View Post

Also, it makes a big difference if you sprinkle the potatoes with white wine vinegar while they are still hot.
This! The potatoes soak up the vinegar while they cool.

I don't know what Miracle Whip tastes like, but I like the idea of the pickle relish.
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Old 06-23-2013, 03:06 PM   #17
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This! The potatoes soak up the vinegar while they cool.
I tried this too, with cider vinegar. Great idea, thanks Jenny! Also, used Guldman's mustard instead of Plochman's, it added a great horseradishy flavor. Can't stop eating it.
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Old 06-24-2013, 01:56 AM   #18
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Never tried Gulden's, but I've tried yellow mustard (Plochman's) and dijon style. Each time Himself says "it doesn't taste like usual". When I ask what that is all he can say is it's missing its "bite". Hmm, guess the only way I can make it is the old (and usual) way I make it: with Colman's dry mustard powder. No matter how you make it, potato salad is the best!
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Old 06-24-2013, 05:59 AM   #19
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I made some yummy PS yesterday!
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Old 06-24-2013, 09:04 AM   #20
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Quote:
Originally Posted by Dawgluver View Post

I tried this too, with cider vinegar. Great idea, thanks Jenny! Also, used Guldman's mustard instead of Plochman's, it added a great horseradishy flavor. Can't stop eating it.
Sometimes I use cider vinegar and sometimes I use balsamic, which adds it's own interesting notes.

I tried it as an experiment. A friend served some potato salad that Stirling thought was really good, so I asked and she "admitted" that the"secret" was MW. Stirling said that the balsamic vinegar did the trick.
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