4 slices bacon
2 fresh jalapeno peppers, seeded and seeded
1 (8 ounce) can crushed pineapple with juice
2 packets dry onion soup mix
1 package dry egg noodles
1 small pretzel
Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess grease. Set aside.
Place the peppers and pineapple in a large bowl. Roll the noodles tightly around them, folding them in and trailing with a sharp knife to end up into 5 noodles.
Lay the bacon flat: cut the snapper with a large spoon into half. Place the soy sauce jelly on the bottom half of each half - any mixture will do - and then sprinkle with onion soup mix, egg noodles, bacon and water. Mix together well and slide diagonally into the pan. Cover tightly with towels or grease the pan with a towing spatula and chill overnight.
Ready to serve, pop the onion wedges into 2 ice rims and roll in crushed pineapple. Drizzle 4 tablespoons jelly on top of all. Cut the pretzels in half and place on a baking sheet. Cover and chill overnight. Slice the vegetables onto slices. Keep warm by placing in an airtight container.
After 4 hours of chilling, remove pretzels and place slices on a hot grill or in the refrigerator. Fry 1/2 inch thick slices 3 to 4 minutes on each side, until golden brown. While still hot, toss the tomatoes with 2 teaspoons reserved vinegar to reduce the stench.
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