"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Water Chestnut Wraps, by Karen Pingree, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 oz can whole, peeled water chestnuts, drained ¼ c soy sauce ¼ c sugar 8 slices bacon, cut in half crosswise
Marinate drained chestnuts in soy sauce for 30 minutes. Remove and roll in sugar. Wrap each chestnut with one bacon piece, and secure with toothpicks. Place on broiler rack and bake at 400 for 20 minutes. Drain on paper towel and serve warm.
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