Glenda, the grands made the brown bread, oh so good. They think Miss Glenda is waaay better than Betty Crocker. You have the best recipes. Thank you for always sharing. It had been a bit since I made the brown bread. Your chocolate cake is a weekly thing in our home. Also our church is starting our Wednesday night meetings. Instead of buffet, they voted to meet outside with coffee and “Miss Glenda’s Chocolate Cake”. You would think these folks know you personally. You are loved by folks that have never seen you.

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

Wow, so glad it was a hit. I'm making it again, Monday week, for my potluck luncheon. Everyone so enjoyed it previously!