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Created by jclawson, Monday, 06 December 2010


At a glance
8-ounce can whole water chestnuts
1 pound sliced bacon
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons jelly or marmalade


Drain the water chestnuts. Cut each slice of bacon in half and wrap it loosely around a chestnut, securing it with a toothpick. Bake at 425 degrees until the bacon has shrunk around the water chestnut and is crisp. Drain on paper towels. Combine the soy sauce, ketchup, and jelly in a small container and microwave on high, stirring every 30 seconds until the sauce is well mixed. Arrange the water chestnuts on a serving dish and drizzle with the sauce. Note: these appetizers can be cooked ahead of time, then warmed again in the microwave and drizzled with the sauce before serving.

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