Wayne Boatwright > wrote in
:

> If you don't make your own, what's your brand? Why? Smooth or
> crunchy?
>
> I usually buy Laura Scudder Crunchy. If I can't get it, I buy
> Albertson's store brand crunchy.
>
> Do you cook with the same type you eat out of the jar?
>
> Wayne
>

I liked Kraft's crunchy for rye toast -breakfast (pre low carb days)
And I'd use their creamy in soup, sauce, bar recipes etc.

Curried Peanut Soup is very good.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban