This recipe for Water Chestnut Appetizer, by Jennie Russon, is from The Gibb Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Cans Whole Water Chestnuts 1 lb. Bacon 1 C. Brown Sugar 1 C. ketchup Soy Sauce to Taste
Cut bacon strips in half. Drain Water Chestnuts. Wrap bacon around water chestnuts and secure with a toothpick. Place in a 9x13 baking dish. Bake at 350 for 1/2 hour. Drain off grease. Mix brown sugar, ketchup and soysauce. Pour over waterchestnuts. Bake an additional 1/2 hour. Serve warm.
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