There has been a long debate between family and friends over which there can only be one side. Mayo, not Miracle Whip. It actually shouldn’t even be a question. One is an ingredient and the other is merely a sandwich spread. -Miracle Whip does have its place in the bologna white-bread lunch-box sandwich of the ’70s, but now it’s just white goo in a jar. I don’t buy, it and I don’t use it. Of course, Miracle Whip is not on the same “hated food list” as zucchini, but it is unnecessary.
I grew up on Miracle Whip, and margarine and sketchy cheese. That doesn’t mean as an adult with a fully formed palate I need to continue down that path. Look, everybody loves a miracle, but please don’t look for one in a jar. Great miracles are found on the shore of a beautiful lake, the shining face of a child, or winning a card game against my Dad. I wasn’t sure how Miracle Whip came to be, so I did a little research for both of us. As it turns out, Miracle Whip was introduced at the Chicago World’s Fair in 1933 and named for an emulsifying machine invented by Charles Chapman. Miracle Whip was a blend of mayonnaise products and less expensive salad dressing. For those of you not familiar with the World’s Fair, I actually attended the 1982 World’s Fair held in Knoxville, Tenn. It was my senior class trip, but that’s a whole other column.
I really love mayo. Short for the dear mayonnaise. It’s not the flavor, it’s the versatility. I always have two jars on hand. One in the fridge and one on the shelf. I use it in the usual salads, cucumber pickles, and mixed with tuna, but did you know mayo scrambled eggs are the best you ever tasted? And my grandma made mayonnaise cookies with cocoa that are so soft you don’t need to dip them in tea. My family favorite is Mayo Parmesan Chicken. Very easy and flavorful. I hope you try these recipes and fall in love with Mayo as I have. Please, please, please don’t use Miracle Whip in these recipes. It just won’t work.
Peace and hugs, Sandy
“Fertilizer does no good in a heap, but a little spread around works miracles all over.” – Richard Sheridan
Mayo Scrambled Eggs
2 eggs
1 teaspoon mayonnaise
1 teaspoon water
1 teaspoon butter
1 pinch salt and pepper to taste
In a cup or small bowl, whisk together the eggs, mayonnaise, and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.
Mayo Chocolate Cookies
1 cup white sugar
2 cups all-purpose flour
1 cup mayonnaise
1 teaspoon baking soda
1 pinch salt
1 teaspoon vanilla extract
1/3 cup cocoa
Mix together sugar, flour, cocoa, baking soda, and salt. Add mayonnaise and vanilla. Mix together very well.
Shape into walnut-sized balls. (The dough will be crumbly). Mash with a fork, sprinkle with sugar. Bake 12 minutes in a 350-degree oven.
Mayo Parmesan Chicken
4 boneless, skinless chicken breasts, trimmed of fat
salt and pepper
1 cup mayonnaise
1 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Lightly grease a 9×13” baking dish with non-stick cooking spray.
Arrange the chicken breasts evenly out in the prepared dish. Salt and pepper them.
In a small mixing bowl, whisk together the mayonnaise, Parmesan cheese, Italian seasoning, and garlic powder until evenly combined.
Add the mayo mixture in dollops evenly divided over the four chicken pieces, then use a spatula to spread as necessary to cover the chicken completely.
Bake the chicken at 400 degrees for 20-25 minutes, or until an a meat thermometer reads 165 degrees. If the cheesy crust is browning too much before the meat’s done, loosely tent with aluminum foil.
Remove the baking dish from the oven, and let the chicken rest for 5 minutes before serving.