15 ounces butter flavored shortening
1 cup white wine
1 (16 ounce) can sliced mushrooms
1 cup sliced yellow onions
3 tablespoons molasses
1 (4 ounce) can tomato paste
6 slices Swiss cheese
In a medium saucepan, heat the shortening/white wine over medium heat. Stir in mushroom and onion. Cook, stirring constantly, for 2 minutes. Stirring constantly, cook until mushrooms are tender. Stir in molasses. Remove from heat.
Heat the salsa (peaches and pineapple) in a small skillet over medium heat. Sprinkle with cheese. Add mushrooms and onions. Use forks to spread mushrooms, onions, cheese, eggs and olives somewhere on the edge of the pan. Place mushroom mixture on the foil.
Bake pans for 10 to 12 minutes in the preheated oven, or until golden brown. Serve hot or cold.