It is a vinegar based sauce and peppery. We like it on the side, even dip crackers in it. Friend is making it to take to beach with Kaula pig. Told her don't finger test taste, as it tastes different. Wait and dip bbq meat in it. Bob Gibson's pours it over his grilled chicken when he gets ready to serve it. It's not to be used as a baste. I like it. Different.

This is IT, and is delicious! I used Roma tomatoes. Place where I first had it was a a local tea house and she recommended using Roma tomatoes, so I did. ------------------------------------------------------------- Glenda's tomato pie recipe, tried and true 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.(not finely chopped but coarsly) 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly sliced (much better if you caramelize)I didn't but will next time 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise **Hellman's 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake at 350 degrees for 25 minutes or until the top is lightly golden. Let the pie rest for about 15 minutes before slicing. Serve warm or at room temperature

This is the white sauce I use from my college cookbook: For a medium sauce: 1 cup milk, 1 1/2 to 2 tablespoons flour, 2 tbl melted butter, 1/4 tsp salt, I sprinkle some pepper as well. Melt butter, remove from hear; add flour, stir until smooth. Return to heat add milk slowly, stirring constantly until sauce is thickened. Stir in 1/2 cup, or more, chopped or grated cheese, stir until melted I like to add a tad bit of mustard to mine, maybe 1/2 tsp. regular. I just eyeball it and taste it for my tastebuds. Hope you enjoy the croquettes.

Or Nodakgal? I see you quite often post a recipe? Would you be interested in starting it if Glenda can't? Laurel