Duke’s Family Ties Contest
Thanks to everyone who participated in this year’s Duke’s Family Ties Contest. We had overwhelming response from Duke’s fans all over. The judging was very difficult, but in the end, we selected one grand prize winner and two runners up. The grand prize winner will receive a family reunion sponsored by Duke’s Mayonnaise and a year’s supply of Duke’s; runners up will receive a case of Duke’s. We hope you enjoy their stories below.
Grand Prize Winner
Betty Mayo Hudson
Mooresville, NC
Duke’s Mayonnaise – A Symbol of Home
Duke’s Mayonnaise is only six years older than I am! I was born on Halloween, 1923, in Richmond, VA. Growing up, I enjoyed the aromatic dual between C.F. Sauer’s sweet and pungent spices and Sir Walter Raleigh’s pungent, yet sweet, pipe tobacco. Duke’s Mayo was and is the piece de resistance, a symbol of home.
During my school years, a stellar brown-bag sandwich contained peanut butter, thin sweet pickle and Duke’s. I sometimes traded this sandwich to my American, Italian, and Jewish classmates. Their parents didn’t know “peanut butter”, and packed big “exotic” deli-type sandwiches. I was willing to watch the Duke’s pass on. Maybe I inadvertently “Americanized” a few of my friends’ parents.
In the 40’s, I followed my Air Corps husband to Texas. No Duke’s – only that other brand. When I asked for Duke’ on a BLT, the waitress recited, “Don’t you know there’s a war on!” Turns out, no bacon either. Home seemed even farther away.
During the 66 years of marriage and two sons that followed, I prepared more than 75,000 meals. After deducting breakfasts, take-out, and dine-out, 48,000 occasions to sit down and eat good food were left. Duke’s certainly contributed its silk texture and crisp bring flavor to many dishes. I always added a dollop to tuna-noodle and green bean casseroles, to turkey, tetrazzini or macaroni and cheese. It perked up my cheese sauces and broiled fish, shrimp salad, frozen fruit salad, potato salad, deviled eggs, crab cakes and tartar sauce all called for the best! Even though I am now cooking for one, Duke’s never disappoints me.
In 2000, I was preparing a lunch of BLTs with my homegrown tomatoes and lettuce. That arrangement of Duke’s big yellow jar amid the other colors was so beautiful I had to paint it. We ate something else for lunch.
A BLT is still summer’s sandwich, but my best memory is of a true Sothern cook, my dad. Every Christmas night he made his famous club sandwiches, an hour long production. First, he semi-toasted three slices of Pullman bread (no crunch). These were coated with Duke’s – the inside surface of two slices and both sides of the third. On the bottom slice on the Duke’s side, he would carefully layer generous but level turkey slices, Smithfield ham and thin crispy sweet pickle. The center bread went on to hold lettuce, tomatoes, bacon and salt and pepper. No bare corners allowed. The top slice covered all. A damp towel and weighted pan on top for an hour helped mold all the flavors. Then dad would slice the sandwiches in triangles and coated every cut surfaced with Duke’s. Finally, each section sported an olive on a pick. Delicious and nothing would dare fall out!
No matter how often or how far I moved, every time I see that proud yellow jar, I think of my home, especially my dad.
1st Runner Up
Ellen Mayes
Rock Hill, SC
Duke’s is a Member of Our Family
For over sixty years, I’ve “preached the gospel” that Duke’s is the only mayonnaise to have in your home if you want to produce the best food possible. The special taste of Duke’s makes pimento cheese to die for and deviled eggs that always bring compliments. “Duke’s” means “mayonnaise” in our family, and we would prefer to do without rather than eat another brand. Duke’s has enabled our family to be known as outstanding cooks and featured in cookbooks. Sharing food with others is one of the greatest pleasures of life, so that food should be the best you can make, and using my Duke’s assures me mine is! When our family gathers at the beach, we judge what a good time we had by the pounds of butter and jars of Duke’s we use. Picnics by the ocean always mean our homemade chicken salad, egg salad, shrimp salad, and pimento cheese. We never begin a beach week without two jars of Duke’s. My grandchild, Grace Ellen, pats the jars and says, “We’re ready for good eating.” My daughter, J.J., annually gives a Halloween costume party that has been featured in The Atlanta-Journal Constitution; always Duke’s is the star of the blue cheese hands, eyeball eyes, crab pate brain, and other treats. Another daughter, the Reverend Tracie Stewart, loves to cook for her congregation, and her annual All Saint’s Day party, filled with Duke’s made treasures, ensures people will come back for fourths. Baby daughter’s, E. Ellen, deviled eggs are famous from Virginia to Georgia. I import jars of Duke’s to my son’s home in Arlington, Virginia, so he can duplicate the recipes of our family. Every Christmas and birthday, his favorite gifts are the jars of Duke’s I wrap for my children. These make a banana sandwich, spread with Duke’s, and cut diagonally. But the best is a fresh, ripe, summer tomato sandwich with our Duke’s, or my mouthwatering tomato pie with a topping of Duke’s and cheese. I nearly had a stroke when you changed the label and took the black circle of the top. I adapted finally, but I still keep my old, black label, glass jars to put my roasted pecans in to take to my children. The love of Duke’s has continued to the third generation. My four-year-old grandson, Davis, eats Duke’s right out of the jar. His sandwich like bologna is without bread, floppy, and “Duke’s – on both sides”. Family, fellowship, food, fun! Whether Thanksgiving, Christmas, any holiday, wedding, funeral, or every day, Duke’s is a part of our memories and family. There’s only one family like ours, and there’s only one mayonnaise – Duke’s.
2nd Runner Up
Amy Gatlin
Belmont, NC
A Great Ride for Duke’s
I am a daughter, wife, mother, grandmother and great-grandmother. There are very few people or things that pre-date my own years, but I’m happy to honor Duke’s Mayo for being one constant in my life. It came before me and has been my faithful company for these 86+ years – what a ride!!
As a young girl, I remember helping my mother make sandwiches for our lunch – me for school and her for her job. It was her family and church dinner dishes – potato salad, chicken salad and pimento cheese spread – all blended together with Duke’s Mayo. There surely must have been other brands on the grocery shelves, but it was many years in to my life that I became aware of this. In all the houses and kitchens I visited, there was Duke’s being used.
When I became a wife and mother of my own family – a husband and 4 children – I continued to use this same brand in my cooking and preparing many dishes.
In the mid-fifties, our family spent some time in the Middle East on a government job. As we prepared to ship some household goods, I made sure to include some jars of Duke’s Mayo, so it was waiting for us when we arrived. What a treat to all of us and a real “comfort” food in this strange land. Many types of bread here, but only one spread – our own Duke’s from home.
Years have passed – times and situations changed. My children all have homes of their own and Duke’s is still their choice. One good thing I passed on to them. I have been living with my daughter for 5 years now, since the death of my husband and problems of old age. Duke’s was here when I arrived and I’m sure it will be here long after I’m gone. My daughter uses it daily and so do I.
With all the new ideas of diets and eating healthy today, I hope no one ever gets the bright idea of changing my old friend Duke’s – why mess with success??
That’s why I can say it’s been a great ride for me and the Dukes – keep up the good work