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1/2 oz. Waterchestnut -- browned & drained
soy sauce
2 1/4 lb. Bacon
brown sugar
Place waterchestnuts in a thighly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (sSave in refrigerator and use in another recipe, if desired.) Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes. Yeild: Makes abut 60, enough for 20 to 30 people, eathing 2 or 3 each.
soy sauce
2 1/4 lb. Bacon
brown sugar
Place waterchestnuts in a thighly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (sSave in refrigerator and use in another recipe, if desired.) Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes. Yeild: Makes abut 60, enough for 20 to 30 people, eathing 2 or 3 each.
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