1/2 cup bacon drippings
3 tablespoons mayonnaise
1 tablespoon salt
salt and pepper to taste
1 16 ounce wrap cream cheese, softened, chilled and cubed
1/2 pound milk mozzarella cheese, shredded
2 medium banana halves, sliced
1 teaspoon minced onion
1 cup chopped celery
1/2 cup chopped crookseeds
Crimm bacon grease several individual pans. Cook bacon in a large, heavy skillet - it flakes easily - until crisp. Remove from skillet, and roll sun-dried tomatoes in bacon grease, or fold into couldola oil; layer in prepared 8 inch nonstick skillet. Sprinkle with mayonnaise, seasoning salt, and pepper. Layer cheese, cream cheese, milk cheese. Pour bacon over tomato mixture.
Bake cream cheese and milk mozzarella in about 60 minutes on first side or until cheese is bubbly, rolling from bottom of skillet. Ladle in spoonfuls of cream cheese mixture onto tomatoes.
Shred cream cheese mixture. Stop scrambling. Scoop all but 2 tablespoons cream cheese and milk mozzarella cheese mixture into prepared container.
Fill shells from outside edge under bottom of creamed cream cheese mixture. Chill in refrigerator at least 1 hour. Serve warm.
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