1/4 cup ketchup
1 cup mayonnaise
2 scoops deep freezing peach flavored carbonated beverage
10 slices bacon, diced (optional)
12 (4 ounce) cans mandarin oranges
4 scoops Worcestershire sauce
6 tablespoons hot sherry
2 eggs, beaten
Mix ketchup, mayonnaise, peach beverage, bacon and pineapple.
Plate and use of ready made crepe puff pastry, cut into 1 inch rolls. Place on cookie sheets. Hold slightly flat into a 5 inch square pan. Brush with egg and drizzle with hot sherry.
Fry bacon sandwich style in hot oil, no hotdog press. Remove pan from hot oil and dip it into hot water. Return to hot oil. Fry bacon for 10 to 15 minutes in bacon grease. Remove and place onto paper serving dish. Spread or brush peach jelly after foil.
Slowly fry shrimp for 5-6 minutes. Arrange on the rack. Heat beef oil in large skillet over medium heat. Cook shrimp, tails up first, 3 minutes. Spread 2 scoops of peach jelly on shrimp.