1 ( 8 oz. can) Chestnuts, drained
1/4 Cup soy sauce
1/4 Cup sugar
8 Slices bacon, cut in half crosswise
Marinate water-chestnuts in soy sauce at least 30 minutes. Drain and roll each in sugar. Wrap each water chestnut with a piece of the bacon and securing with a toothpick. Arrange on cake rack in each shallow baking pan. Bake at 400’ F. until golden brown. Drain on paper towel. Keep warm on a warming tray.
Yield is 16 appetizers. This may be prepared in advance and stored in refrigerator until ready to bake.
Bacon Chestnut Curls
Fresh Crabmeat with parmesan cheese in a tangy dressing with lemon. This is perfect for a formal dinner served in courses. It is beautiful if served in individual shell shaped dishes.