Rumaki - cooking recipe

Ingredients

1 (5 oz.) can whole water chestnuts
1/4 c. soy sauce
4 to 5 slices bacon
sugar

Preparation

Drain water chestnuts and marinate in soy sauce several hours. Cut water chestnuts in half if very large.
Roll in sugar.
Cut bacon slices in half crosswise and again lengthwise.
Wrap water chestnuts in bacon slices.
Secure with a toothpick.
Bake at 425\u00b0 until bacon is crisp.
Turn once.
Drain on paper towels.
Makes 16 to 20.
(May be made day before and refrigerated.
Before serving, reheat 10 minutes at 350\u00b0.
Serve in chafing dish.)