Miracle Whip Quotes

“My mom was never much of a cook---her style of cookery mostly involved cream-based canned soup and processed cheese---but her spaghetti salad was something of a delicacy in my town when I was growing up. The combination of spaghetti, ham, cubed cheese, and Miracle Whip doesn't sound as if it should go together, but somehow, when combined, the result is downright delicious. Maybe it's the fact that every bite reminds me of my mom, but when I crave something comforting and familiar, it's the first thing that comes to mind.”
― Dana Bate, Too Many Cooks

“Everywhere I look, everywhere I turn: salad. Potato salad. Pasta salad. Tuna salad. Ham salad. There aren't any leafy green ones, although some, like my aunt's beloved cottage cheese lime Jell-O salad, are decidedly green. No, the bowls lining the tables and windowsills are filled with the kinds of salads I grew up with in Michigan, most containing some combination of proteins and carbs, the ingredients bound up with a spoonful of mayonnaise or its zesty cousin, Miracle Whip, my mother's all-time favorite condiment. She told me she'd never met a recipe that couldn't be improved by a spoonful of Miracle Whip. That, and maybe a dash of rum.”
― Dana Bate, Too Many Cooks

“Sweet, tart, tangy soup. Slim strips of boiled cabbage. Carrot. Potato. Cubed and stewed. A single chunk of beef chuck, boiled so long it dissolved in the broth. Beet, cubed and blanched till its color faded to pink and dyed everything else in the pot maroon. Something zesty, below and above--- tomato paste? Pizza sauce? Oh, gross--- ketchup (?!!!) and a swirl of (blasphemy!) Miracle Whip. Borscht. With unorthodox trimmings.
"Who puts ketchup in borscht?" Kostya wondered aloud. "Or Miracle Whip?"
The petite brunette gasped.
"Babushka Fira! But how did you---" she began, though Kostya wasn't listening.
The kitchen seemed to go dim, everything muted but Viktor's face across the island, stunned surprise registered in his raised brows, a smirk.
"Now we're in business," Kostya said.”
― Daria Lavelle, Aftertaste