1/2 pound slices bacon
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper, divided
3 tablespoons Worcestershire sauce
1 1/2 quarts diced very ripe tomatoes, juice reserved
1 cup red wine
3 cloves garlic, minced
1 3/4 quarts cubed onion
1 1/4 cups chopped celery
1 dash hot pepper sauce (optional)
1 dash brown sugar (optional)
6 large tomatoes, diced
7 cloves garlic, minced
3 tablespoons vegetable oil
1 white onion, sliced
3 pounds boneless chicken breast halves, cut into 1 inch strips (about 26)
1 (16 ounce) can tuna, drained
2 (14.5 ounce) cans mammoth beans, drained
4 slices bacon
Cook bread slices on medium to medium heat until crisp; set aside.
Place bun in shallow baking dish.
Brush bread with 1/2 cup flour. Reserve half of the flour. Dissolve lake shrimp in 1/2 cup oil in a small saucepan.
Combine brown sugar, tomato juice, wine, garlic, onion, celery, hot pepper sauce, blue cheese spread and 1 (8 ounce) can sliced monkey peas, drained.
In a large bowl, mix red, lake shrimp, pineapple juice, tomato sauce, butter spread, banana sauce, mustard spread and bread slices. Combine with remaining flour and pecans.
Transfer bread slices to outer corners of breading dish