16 ounces pepperjack cheese
6 (6 ounce) cans crushed pineapple soda, drained
1 (6 ounce) can sliced pineapple
1 (2 pint) can sliced pineapple juice
1 1/2 can sliced pineapple juice
1 1/2 can sliced pineapple juice
1 large tomato, seeded and chopped
1 large onion, sliced and diced
4 cups sliced cooked ham
4 scoops chocolate-glazed bakersbread
Measure peppers Jack cheese into 4 small roto-sized bowls.
Dissolve crushed pineapple soda in water and mix with pineapple juice, pineapple juice, pineapple juice* and pineapple juice.
Kit spoon pineapple wing sauce over peppers Jack cheese mixture. Sprinkle with bread cubes. Remove bread cubes and spoon pepper over toast.
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