[Jamestown1630]

That looks very good!

I’ve always been curious about the Duke’s mystique. I’ve tried it and frankly don’t see why it’s supposed to be superior to Hellman’s. But then, I’m not much of a connoisseur of anything ;-)

-JT

[Liz]

Nice side w/ grilled salmon, maybe.....if you're down by the beautiful sea.

CRAB STUFFED PORTOBELLOS

METHOD Heat pan hot, add 6 Portabello caps, 1/4 c wh/wine. Turn heat
high; cook 2-3 min; flip caps; add 2 tbl butter;s/p. Fill w/ Stuffing. Top w/
Gouda slice. Broil/melt 2-3 min.

Arange on server w/ lemon wedges.

STUFFING Reheat pan hot; deglaze with White Wine; add 2 chp gar/cl,
2 tbl butter; add 1/4 c chp sun dried tomatoes; add 1/2 c cream/stir; add
1/2 lb crab meat. Reduce cream, stir/occa.

[miss marmelstein]

I’ve done the Duke/Hellman’s bit with friends from North Carolina. The only difference for me was that Duke’s tasted a bit sweeter.

[kalee]

We prefer Blue Plate which has been difficult to get since we moved out of GA. Publix carries it and they have opened a store in Cary so we can get it now. lol Although we have to drive to Cary, but I like Publix and have missed it.

https://www.reilyproducts.com/site299.php