I've gone through all my old Southern cookbooks (and others that looked promising). The closest I've come up with is a dish for Scalloped Tomatoes - it includes fresh tomatoes, brown sugar, and crumbs (although the two recipes I have don't specify Zweiback crumbs, I'm sure they could be used). What do you think?

My mother's family is from Louisiana - all of her very large family still lives there as a matter of fact - and they all cook without measuring ingredients or following written recipes. I must have been born without that gene!

Where are your roots, Tanis and Vivian?

Let me know if you'd like me to post a recipe for Scalloped Tomatoes.

Janet