Bacon and Water Chestnuts Hors D'oeuvres

from Australia

Bacon and Water Chestnuts Hors Doeuvres

1 can whole water chestnuts
strips of bacon, enough for
each water chestnut

Wrap a strip of bacon around each water chestnut.
Secure with a toothpick. Broil until bacon is cooked.
Serve hot.
Note: You may use 1/2 slice of bacon for each water chestnut, if desired.


1/4 c. soy sauce
2 Tbsp. brown sugar
dash of garlic powder
10 slices bacon
10 canned water chestnuts -- drained
5 chicken livers

Mix soy sauce, brown sugar and garlic powder. Halve
each slice of bacon and each water chestnut. Cut livers in
quarters. Pair a piece of water chestnut and a piece of liver
and wrap in half a bacon slice; fasten with toothpick. Mari-
nate in soy sauce mixture in refrigerator for 4 hours or
overnight; spoon marinade over occasionally. Drain snacks.
Broil about 3 inches from heat, turning once, until bacon is
crisp and liver is done. Makes 20 snacks.
Separate bacon slices. Place in a single layer in large
baking pan. (If desired, cut each slice in half.) Preheat oven
to 350 degrees and bake bacon strips for 10 minutes. Spoon off fat.
Bacon should be almost crisp. In small bowl, mix remaining
ingredients. Pour half of this glaze over bacon (not on pan).
Return to 350 degrees oven and bake 10 minutes longer. Turn bacon
over. Drizzle with remaining glaze. Return to oven and bake
until golden brown and glaze spins a thread when bacon is
lifted from pan. Remove bacon to waxed paper. Serve warm or
cooled, not chilled.
Makes about 8 slices or 16 half slices.


24 round toothpicks
1/4 c. light brown sugar
12 strips bacon, cut in halves
1 Tbsp. bourbon or sherry
24 pieces water chestnuts (1
small can whole or 12 large
pieces, cut in half)

Drain canned water chestnuts. Prick all around with a
fork. Dry with paper towel and mix with bourbon. Let stand
for at least an hour. Can be stored in a jar with bourbon and
will keep for months. Sprinkle sugar on one side of bacon.
Place one water chestnut piece at one end. Wrap bacon around
water chestnut and attach with toothpick. Stretch bacon
tightly. Preheat oven to 425 degrees; put on rack in broiling pan.
Bake 15 minutes or until bacon is lightly brown and crisp.
Serve hot.

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