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Thread Number: 48151
Kraft 'Miracle' French salad dressing |
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Post# 698073 8/22/2013 at 09:11 (3,898 days old) by turquoisedude  (.) |
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 I found an old photo of a family barbecue circa the early 70s and a bottle of Kraft 'Miracle' French dressing is on the table.
Does anyone else remember that particular variety? I remember that it vanished off of Canadian store shelves in the mid-80s...
It was basically a flavoured oil and vinegar style dressing, probably reddened with the addition of plenty of paprika. It was mild and seemed to be the only salad dressing that was ever served when I was a brat. After my mother passed away, my father complained about the thicker French dressing that Kraft replaced the 'Miracle' dressing with, so I started making my own. He complained less and I still make most of my own dressings, but dang, I wonder why the 'Miracle' brand got pulled.... | ||
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| Post# 698096 , Reply# 1 8/22/2013 at 10:36 (3,898 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
Paul:
" I wonder why the 'Miracle' brand got pulled...."
Because Kraft has no regard whatsoever for you as an individual - it's all about numbers with them. Whatever is least costly to manufacture and sells the most stays on the shelves - for the moment. When sales soften, the item is gone, and never mind how much some consumers might miss a favorite product. If you want to get a handle on just how much Kraft cares about those whose purchases fund the corporation, Google "kraft cadbury factory" sometime. When Kraft bought the U.K. Cadbury corporation, they assured Britons that the Cadbury factory in Somerdale would remain open, with few changes. Pretty much the second the deal was done, they closed the factory, changed formulas and moved most production to Poland. The British government held hearings on the matter, and attempted to compel Kraft CEO Irene Rosenfeld to appear, so that she might answer questions about why the corporation had not kept its word. She refused. Spend your money where you like, but know that Kraft isn't in business to please you. | ||
| Post# 698102 , Reply# 2 8/22/2013 at 11:00 (3,898 days old) by Iheartmaytag (Wichita, Kansas) | ||
Would like your recipe please. 
I do remember, and it was much better than the creamy type they have now. The current Kraft is more mayonnaise based and no matter what you do to hide it I can still taste Mayonnaise. Hate Mayonnaise.
I prefer Ott's, but would like to have your recipe where you make your own. Many moon ago when I was working in a restaurant we made our own that reminded me of Ott's where we used Campbell's tomato soup, oil, horseradish, I just can't remember the rest or what ratios. | ||
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Post# 698114 , Reply# 3 8/22/2013 at 11:36 (3,898 days old) by turquoisedude (.) |
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Sandy - I know exactly what you mean about Kraft and Cadbury... I have strong ties to the UK (Chris' family all still live there) and remember the national outrage about the Cadbury acquisition and change of formulas and production. It is so sad to hear the same thing over and over again, but you are so right - companies don't give a tinker's cuss about the customer; it's all about the bottom line and how to make the stakeholders rich.... Sigh!!
And for iheartmaytag, here's my 'basic' French dressing that I make most often:
2 tablespoons olive oil (or use 1 tbsp. olive oil plus 1 tbsp. oil of your choice) 1 tablespoon red wine vinegar 1 teaspoon paprika (a good sweet Hungarian variety, if you can find it, is wonderful!) 1/4 teaspoon garlic powder dash salt
- Combine ingredients in a small jar and shake well to combine. Recipe makes enough for 2 salads and can be doubled or tripled successfully. | ||
| Post# 698155 , Reply# 5 8/22/2013 at 14:39 (3,898 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Harley: Tomato Soup "French" Dressing
Harley:
The Campbell's Soup people have been printing that tomato soup-based "French" dressing recipe for a very long time; I've seen it in a 1930's issue of American Home, I think it was. Your mom's dressing sounds like it was very probably a variation of it. So that you can experiment, here is the recipe, from my trusty copy of Ceil Dyer's Best Recipes From the Backs of Boxes, Bottles, Cans and Jars: TOMATO FRENCH DRESSING One 10-3/4-ounce can Campbell's Condensed Tomato Soup 1/2 cup salad oil 1/4 cup vinegar 1/2 tsp. dry mustard Place all ingredients in a covered jar and shake until completely blended (1930's method), or whirl up in a blender or food processor (new method). And if anyone doesn't have Ceil Dyer's book, get it! It has all the favorite "product" recipes we lose track of when we can't find our clipping file. P.S.: Try stirring about half a cup of crumbled bleu cheese into the finished dressing and letting it sit overnight in the fridge before serving, sometime. M-m-m good - not that I made that phrase up, you understand! ;-) | ||
| Post# 698159 , Reply# 6 8/22/2013 at 15:09 (3,898 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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For Paul: Send In the Clones
Paul:
There is a consumer-created "clone" recipe for Kraft Miracle French, I have found. I have not tested it, so I cannot vouch for its resemblance to the Kraft product, but hey, it's worth a shot, right? And it's said to be "spot on the money." French Dressing Mix 1 c. sugar 4 t. paprika 2 T. dry mustard 2 t. salt 1/2 t. onion powder Measure all ingredients into a Ziploc bag; shake well. (transfer to vacuum seal bag and store up to a year, if desired.) To Use: Combine 1/4 mix with: 3/4 c. vegetable or canola oil 6 T. catsup 1/4 c. white vinegar Combine in blender and whip for 40 seconds, or until well blended. Chill. | ||
| Post# 698164 , Reply# 7 8/22/2013 at 15:19 (3,898 days old) by Iheartmaytag (Wichita, Kansas) | ||
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Sandy | ||
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Post# 698182 , Reply# 8 8/22/2013 at 15:58 (3,898 days old) by turquoisedude (.) |
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| Post# 698229 , Reply# 9 8/22/2013 at 17:56 (3,898 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Paul and Harley: | ||
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Post# 698340 , Reply# 10 8/23/2013 at 06:54 (3,897 days old) by turquoisedude (.) |
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For sure, Sandy! I am going to be 'test-driving' this recipe over the weekend and I promise to document the results. Thank you again for sharing this and your email about the Kraft bottles of the era. I remember the Kraft bottles from the early and mid 70s most - they had a triangular form with a long neck and a 'pebbled' exterior (probably to help one keep a firm grip in the bottle in case some of the oily contents dribbled down the bottle).
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| Post# 698346 , Reply# 11 8/23/2013 at 07:09 (3,897 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Looking Forward to It
I hope this turns out to be The Right Stuff. It's always wonderful on those rare occasions when a lost "taste memory" gets recaptured.
I remember many years ago in the '70s, when I lived in Chattanooga, TN on a job transfer, there was an S & W cafeteria that had baked spaghetti that was to die for. Well, S & W is gone, so far as I know, and Chattanooga is a long way in the past for me, and I thought I would never taste that noodly goodness again. Until one day, a friend who'd heard me rhapsodize about the stuff sent me a recipe she'd found online, urging me to try it. BINGO! Spot on the money, as in That's It. Precisely. Down to the crispy edges I loved so much. I was - and am - in Heaven. On demand, any time I please. Nice when that happens. Now, if someone could only make a real facsimile of Dromedary Date Nut Bread in the can. I've tried everything out there, and some are closer than others, but none are It. | ||
| Post# 698356 , Reply# 13 8/23/2013 at 08:55 (3,897 days old) by franksdad (Greenville, South Carolina) | ||
I loved Lawry's seasoned salt  Same here! My favorite use for Lawry's is on chicken. Thoroughly coat bone in and skin on chicken pieces in Lawry's seasoned salt. Place in baking dish. Add a few pats of butter on top of each breast. Cover baking dish tightly with aluminum foil. Place in preheated 400 degree oven for one hour. At the end of the hour turn the heat off and leave pan in the oven at least 30 minutes or until you are ready to serve (I usually prepare my salads and tea during this time). Chicken is wonderful and completely falls off the bones! | ||
| Post# 698422 , Reply# 15 8/23/2013 at 14:05 (3,897 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
OK, so if we're recreating tastes of our childhood...
would someone please come up with the orange-pink Russian dressing type of sauce that Gino's Drive-ins (a Mid-Atlantic fast food chain started by Gino Marchetti of the Colts and sold off to Roy Rodger's in the late '80s) used on their "Gino Giant" clone of a Big Mac... it came wrapped in clear cellophane, and it was THE BEST fast food burger evvvverrr! not that that's the world's highest standard LOL!
But apparently I'm not the only one who thinks so, there's been speculation on the web on some blogs as to who made this yummy sauce and how... those Giants were sooo gooood! Anyone else remember Gino's? Cue: "Everybody goes to Gino's, cause Gino's is the place to go! - (sung to a jaunty jingle). | ||
| Post# 698459 , Reply# 16 8/23/2013 at 15:32 (3,897 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
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Tom: | ||
| Post# 698549 , Reply# 17 8/24/2013 at 06:09 (3,896 days old) by norgeway (mocksville n c ) | ||
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S and W! Was a childhood favorite, anytime we went to Asheville or Charlotte, thats where we usually ate, the best egg custard on the planet, and I have that recipe and everytime I make it its just like being a child all over! | ||
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Post# 698555 , Reply# 18 8/24/2013 at 08:30 (3,896 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Egg custard | ||
| Post# 698567 , Reply# 19 8/24/2013 at 11:03 (3,896 days old) by osuguy2010 () | ||
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Sandy Can you share the recipe for the S & W cafeteria baked spaghetti? Thanks | ||
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Post# 699024 , Reply# 20 8/26/2013 at 14:35 (3,894 days old) by turquoisedude (.) |
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Tried Sandy's recipe...
The recipe was a snap to make, but when I saw the colour and consistency, I was a little disappointed. It looks like Kraft's regular French dressing...
BUT, the taste is pretty darn close to the Miracle French memories stored in my tastebuds! I tried on our salad last night down in Ogden and I was swirled in memories of the patio in Pointe-Claire, with our round metal outdoor table and flimsy folding webbed aluminum chairs around it... Thank you again Sandy!! 
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