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Old 10-04-2005, 12:33 PM   #11
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Raine, we do have Duke's here in the Low Country! I don't know which she uses, tho - but pretty sure it's not Miracle Whip!

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Old 10-04-2005, 05:56 PM   #12
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Constance...thanks. I was not sure which one would be best. Depends on if one wants tangy-zip or richness! I think the richness would be best. Thanks again.

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Old 08-13-2006, 06:21 PM   #13
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Miracle Whip is too sweet (and weird tasting), to me. I'm a mayo gal.
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Old 08-13-2006, 06:49 PM   #14
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Thanks for the links and recipes.
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Old 09-08-2006, 06:03 AM   #15
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Originally Posted by Half Baked
Miracle Whip is too sweet (and weird tasting), to me. I'm a mayo gal.
Iam a mircle whip fan- (raised on it), mayo is more of a southern favorite- but it can be heated when cooking -- shouldn't heat Miracle Whip.
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Old 09-08-2006, 06:37 AM   #16
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This is our favorite in New York State I would think it would be close to that being the oil for the mayo - but I am certainly going to try yours.
(enough for 10 halves)
1 cup cooking oil
1 pint cider vinegar
3 Tablespoons salt
1 Tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Add all into a blender w/ the top on.
pour over the chicken to marniate saving some to baste with.
Brush sauce on the broiler halves every few minutes during cooking.
The recipe can be varied to suit individual tastes. Like splitting 1/2 and 1/2 of the vineger with lemon juice or added some rosemary and garlic. and yes the salt is right. It isn't salty when it is done.
Leftover sauce can be stored in a glass jar in the refrigerator for several weeks.
Note: Sauce that the chicken hasn't been in.

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