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SUBMITTED BY: Barbara Jungbauer
16 ounces waterchestnuts, canned -- drained
1 pound bacon
Place waterchestnuts in a tightly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (save 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.
Makes abut 60, enough for 20 to 30 people, eating 2 or 3 each.