TUG'S TEAL WRAPS
Teal breasts, skinned
Purple Onion
Tony Chachere's Original seasoning
Jalapeno pieces
Bacon
Cream Cheese
Texas Gourmet's Habanero Pepper Jelly
Wishbone Italian Dressing
Wooden toothpicks
For exact quantities it will depend on number of teal. Figure that one person can eat 4 to 6 Teal Wraps. Fix 8 teal breasts per person, just to be on the safe side. You will need one purple onion, the jalapeno rings from a jar of jalapenos, one toothpick per breast, a bottle of Italian Dressing, a jar of Texas Gourmet's Habanero Pepper Jelly and a package of cream cheese and ½ slice of packaged bacon per breast along with Chachere's Original seasoning. Place breasts between pieces of plastic wrap. Pound to ½ starting thickness with a meat tenderizer hammer. Remove plastic wrap and soak in water in the refrigerator until water is clear. Sprinkle with Tony Chachere's seasoning. Slice a thin slice of cream cheese, place on the breast. Spread a thin layer of jelly over the cream cheese. Cut a purple onion ½-inch slice. Cut a couple of pieces of onion the same length as the width of the breast. (onion-pepper-onion). Place a piece of onion, then a piece of jalapeno, then and other piece of onion. Roll up the breast "jelly roll" style. Wrap with a half slice of bacon. Secure with a toothpick, run the toothpick through the onion pieces to hold in place. Pour dressing in a bowl. Place teal wrapped in bacon in dressing for 30 minutes to an hour. Over a gray charcoal fire cook wraps about 3-5 minutes a side or until bacon is cooked. As a noon meal serve with potatoes and salad.