1 lb of bacon 2 cans of waterchestnuts (drained) 1 cup of soy sauce 1 cup brown sugar 1 tsp. ginger root
Cut bacon in half. Wrap bacon around each waterchestnut and put toothpick through. Broil until cooked. Drain on paper towel. Heat soy sauce, brown sugar & ginger root until it boils. Add bacon wraps to sauce, cook for 10 minutes on low and enjoy. This can be transferred to a crock pot. Cook on low until ready to serve.
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