Fry to a crisp, drain and crumble 1 pound bacon. Mix with a cup and a half (or so) of mayonnaise, and 2 bunches minced green onions. Season with a teaspoon (or more) Tony Cachere’s and black pepper to taste. Spread on 2 inch rounds of bread, top with drained and lightly-salted Roma tomato slices. This recipe makes about 35 canapés.