When Brad Hansen of Walker, Minn., asked recently about the history of salad dressings, especially Miracle Whip, I told him I would get back to him.
Miracle Whip was created in 1933 by Kraft Cheese Co., and the early Romans dressed their herbs with salt but the Egyptians enjoyed their "salad" dressed with oil, vinegar and exotic spices.
Food historians say the Chinese used dressings and sauces 5,000 years ago and the Babylonians are said to have used oil and vinegar for dressing greens almost 2,000 years ago.
More recently, mayonnaise was created and made its debut on a French nobleman's table in approximately 1800.
In 1912, a New York deli owner, Richard Hellmann, began selling his award-winning mayonnaise in wooden containers, but by 1913 he was marketing the mayonnaise in glass jars.
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In 1925, the Kraft Cheese Co. entered the salad products business with the purchase of several regional mayonnaise manufacturers. Kraft also purchased the Milani Co. leading to Kraft's entry into the "pourable" salad dressing business (French dressing was their first flavor).
In 1933, Kraft created the new type of salad dressing named Miracle Whip which quickly became the most popular and largest selling salad dressing in the United States, according to Kraft's history.
In the early 20th century, salads were not part of everyday home meals. They were served for special dinners and holiday luncheons, and featured on restaurant menus. Eventually American's eating habits changed and salads became a popular addition to family meals. Today, salads are as much a part of our home cooking as is the main course.
My conversation with Brad had actually started with Brad commenting, "My mother made a chocolate cake that still causes me to salivate every time I think of it. I know she used Miracle Whip in the cake, but she would never give out the recipe because she enjoyed people asking her to bring it to our church suppers. I wish I had insisted on having the recipe."
I have eaten a chocolate cake made with Miracle Whip and many times. It was a very popular cake developed out of necessity during World War II when shortening and eggs were scarce. It was moist and delicious, and proved again just how innovative Americans were during the "war effort."
Miracle Whip Chocolate Cake
1½ cups Miracle Whip salad dressing
1½ cups sugar
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1½ cups vanilla
3 cups flour
¾ cup cocoa
1½ teaspoon baking powder
1½ teaspoons baking soda
Dash of salt
1 cup water
Cocoa Frosting (below)
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1. Combine salad dressing, sugar and vanilla in a large bowl and mix well.
2. Combine dry ingredients and whisk. Add dry ingredients, alternately with water, mixing well after each addition, to the dressing mixture.
3. Transfer batter into two wax paper-lined 8- or 9-inch layer pans. Bake in a preheated 350-degree oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
4. Cool 10 minutes, remove from pans, and finish cooling cake layers on wire rack.
5. Prepare cocoa frosting and frost cake.
Cocoa Frosting
1 (8-ounce) package cream cheese, room temperature
1 to 2 teaspoons vanilla (amount depends on your taste)
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Dash of salt
5 cups sifted powdered sugar
½ cup cocoa
2 tablespoons milk
1. Combine cream cheese, vanilla and salt in a bowl and mix until well blended.
2. Combine sugar and cocoa in a bowl and whisk to blend. Add sugar and cocoa mixture alternately with milk to the cream cheese mixture, beating until light and fluffy.
Here is a modern, quick variation on the original Miracle Whip Chocolate Cake.
Chocolate Layer Cake
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1 two-layer chocolate cake mix
1 cup water
¾ cup Miracle Whip
3 eggs
1. Combine cake mix, water, Miracle Whip and eggs in a large bowl and beat until well mixed.
2. Pour cake batter into two wax paper-lined 9-inch layer pans (or a greased and floured 9-by-13-inch baking pan).
3. Bake in a preheated 350-degree oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and then remove from pans. Finish cooling.
4. Frost cake and sprinkle lightly with sifted powdered sugar.
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Note: Recipe may be prepared with a chocolate cake mix with or without pudding.
A sandwich loaf is as beautiful as it is delicious. Filled with savory spreads and covered with creamy cheese frosting it presents itself as a billowing rectangular cloud just waiting to be devoured.
An original from the 1930s, frosted sandwich loaf is frequently served at lunches, receptions and other festive affairs.
Frosted Sandwich Loaf
6 hard boiled eggs, finely chopped
1 teaspoon prepared mustard
Dash of salt
Dash of pepper
2 cups finely chopped ham
¼ cup finely chopped sweet pickle
3 (8-ounce) packages cream cheese, room temperature
¼ cup finely chopped watercress
Dash of salt
Dash of pepper
1 unsliced sandwich bread loaf, 16-inches long
Miracle Whip
1. In a small bowl, combine eggs, mustard and seasonings and enough Miracle Whip to moisten. Mix lightly.
2. In a small bowl, combine ham and pickles and enough Miracle Whip to moisten. Mix lightly.
3. In a small bowl, combine ½ package cream cheese, watercress and seasonings. Mix until well blended.
4. Trim crust from bread and cut into four lengthwise slices. Spread bread slices with Miracle Whip.
5. Spread one bread slice with egg salad, second slice with ham salad and third slice with cream cheese and watercress mixture. Carefully and evenly stack the slices. Top with fourth bread slice.
6. Combine remaining cream cheese and Zc cup Miracle Whip in a bowl, beating until well blended. Frost the sides and top of sandwich loaf. Chill thoroughly.
7. Garnish top with sliced tomatoes, thinly sliced green onions and/or dill or parsley sprigs.
Note: Add leafy lettuce leaves and thinly sliced tomatoes to the cream cheese layer if desired.
Brad's Miracle Pork Chops
2 cups Miracle Whip
½ cup lemon juice
1½ tablespoons rosemary, crushed
Salt and pepper
6 pork chops, ½- to 1-inch thick, fat trimmed
4 tablespoons flour
1 cup milk
Wild rice or rice pilaf
1. Combine Miracle Whip, juice, rosemary, salt and pepper in a bowl and mix well. Place half of the mixture in a bowl, cover and refrigerate. Pour remaining mixture over the pork chops in a shallow dish and refrigerate for several hours or overnight.
2. Transfer pork chops to a rack in a baking pan. Discard marinade. Bake pork chops in preheated 350-degree oven for 1 hour or until browned, turning once.
3. Transfer refrigerated mixture to a saucepan over low heat. Add flour and mix well. Gradually add the milk. Cook, stirring constantly, until mixture thickens.
4. Serve pork chops on a bed of rice with sauce spooned over chops. Makes 6 servings.
Lyn Nichols hosts "What's Cookin'?" weekdays on WDAY-TV. Her column appears Sundays in The Forum. She can be reached at PO Box 2466, Fargo, ND 58108, or e-mail, lyn@i29.net
