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Water chestnuts wrapped in bacon
 Ingredients:
2 small cans of water chestnuts
1 lb bacon
Sauce:
1 cup ketchup
2/3 cup sugar
2 tsp soy sauce
Directions:
Cut bacon strips in half and wrap around the water chestnuts, securing
the bacon with a toothpick. Bake in a 350 F oven for 30 minutes. Drain
fat.
Dip each one in the sauce, then bake another 20 minutes.
Bacon Wrapped
Water Chestnuts 2
Ingredients:
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans whole water chestnuts, drained
Directions:
Preheat oven to 375
degrees F (190 degrees C).
In a medium-size
mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
Cut bacon in half.
Wrap one slice of bacon around each chestnut. Secure the bacon with a
toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
Bake the water
chestnut wraps for 10 to 15 minutes.
Remove from water
chestnut wraps from the oven and drain some of the grease out of the
pan. Pour the sauce over the wraps.
Bake for 30 to 35
more minutes. Makes 8 to 10
servings
Chicken with water
chestnuts
Succulent chicken with a
the excellent crunchy texture of just cooked water chestnuts is a great
combination and best of all, it can be prepared in 10-12 minutes.
- 2 chicken breasts
- One tablespoon light
soy sauce
- 2 tablespoons dry
sherry or rice wine
- 2 tablespoons sage
- 2 teaspoons of five
spice
- 1 x 5 oz can or waterchestnuts,
sliced.
- 1 clove of garlic,
crushed
- 2 ozs spring onions
- Vegetable or peanut
oil
Heat some oil in the wok
and cook the chicken and sage for five minutes until cooked through. Set
aside.
Cook the garlic, spring
onions and water chestnuts for two minutes, mix in the soy sauce, dry
sherry and five spice. Return the chicken to the pan and cook for two more
minutes.
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