Preheat oven to 350 degrees F (175 degrees C).
Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
Preheat oven to 350 degrees F.
Wrap each water chestnut with a piece of bacon.
Place the rolls seamside down in a baking dish.
Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through.
Drain off the grease.
In a small bowl, stir together the mayonnaise, brown sugar, and chili sauce.
Pour over the bacon-chestnut rolls.
Return to the oven and bake for another 30 minutes.
Take whole water chestnuts and wrap them with a 1/2 piece of bacon. Hold them together by putting a toothpick through the water chestnut and bacon.
Put in the oven on a cookie sheet just long enough to cook the bacon.
Broiling works quickest.
Marinate water chestnuts in vinegar for about 30 minutes.
Cut bacon slices in half.
Mix brown sugar and mustard.
Coat each piece of bacon on both sides with mixture.
Wrap water chestnut in bacon.
Fasten with toothpicks.
Place on a rack and bake in slow oven at 275\u00b0 for 20 minutes or until crisp.
Cook bacon about half cooked; wrap around the whole water chestnut.
Place in cake pan and mix tomato catsup and brown sugar together.
Pour over water chestnuts.
Bake until bacon is completely cooked, about 30 minutes, in 350\u00b0 oven.
Cut bacon slices in half and wrap one piece around each water chestnut.
Secure with a tooth pick.
Place on a greased cookie sheet and bake at 325 degrees until bacon is crisp, about 30 minutes.
Mix mayo, chili sauce, and brown sugar in a small sauce pan and simmer until heated through.
Place cooked water chestnuts in an ovenproof baking dish and cover with sauce.
Cover dish and bake at 325 degrees for 30 minutes.
Serve hot.
Cut up celery and boil in salt water for 7 minutes.
Drain and add the can of cream of chicken soup and one cup water chestnuts (drained and sliced thin).
Put in casserole dish.
Melt one stick oleo, add crackers and slivered almonds to oleo.
Put cracker mixture on top of celery & water chestnut mixture.
Bake at 350 degrees for 30 minutes uncovered.
Combine soy sauce and 1 cup of sugar, mixing well. Soak water chestnuts in mixture for 30 minutes and drain. Roll water chestnuts in remaining 1 cup of sugar. Cut bacon strips in half. Wrap a bacon strip around each water chestnut and secure with a toothpick. Bake at 400\u00b0 for 15 to 20 minutes. Cover with foil and refrigerate until serving time. Broil 5 minutes before serving. Makes 60 appetizers.
Wrap 1 shrimp and water chestnut slice with half slice bacon, secure with toothpick.
Combine butter, garlic, parsley, lemon juice, salt and pepper in bowl and mix well.
Add shrimp rolls. Marinate for 1 hour or longer.
Soak water chestnuts in teriyaki sauce overnight.
Cut bacon strips in half.
Roll each water chestnut in a piece of uncooked bacon and stick a toothpick through it to hold the bacon on.
Place these on a cookie sheet covered in foil and bake until desired crispness.
Mix ketchup and brown sugar together.
Cut each slice of bacon into 4 (4-inch) strips.
Wrap strip around water chestnut.
Secure with toothpick.
Place in baking dish.
Drizzle with ketchup and brown sugar mixture.
Bake at 350\u00b0 approximately 30 to 35 minutes. May be kept warm in crock-pot.
Wrap strips of bacon around each whole water chestnut and secure the bacon in place with a toothpick.
Bake at 350\u00b0 for 20 minutes.
Slice whole chestnuts in 1/2's and soak in bowl of soy sauce 1 hour or more.
Slice bacon into 1/2 strips, longway.
Roll each water chestnut in sugar.
Wrap strip of bacon around and insert toothpick.
Put chestnuts in casserole dish; pour leftover soy sauce on top.
Cover and bake at 325\u00b0 for 1 hour.
Drain and return to oven 2 to 5 minutes.
Remove from casserole dish to paper towel and then to serving dish.
Wrap each water chestnut in 1/2 strip of bacon and secure with toothpick.
Bake at 375\u00b0 for 40 minutes or until bacon is done. Remove to chafing dish.
In a small saucepan, combine remaining ingredients over low heat to make sauce.
Pour over chestnuts. Keep warm.
Heat oven to 375.
Half the bacon slices by cutting down the middle of the whole pound.
Wrap each water chestnut with a piece of bacon. Place the rolls seam side down in a baking dish.
Bake for 45 minutes to 1 hour until bacon is cooked through and almost crisp (sometimes I have to bump the oven up to 400).
Drain off grease.
In a small bowl, stir together the mayo, brown sugar and chili sauce. Pour over the bacon-water chestnut rolls.
Return to the oven for another 30 minutes.
Serve warm with toothpicks.
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.
Cut bacon in thirds.
Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut.
Continue wrapping water chestnuts with bacon until finished.
Place each water chestnut that has been wrapped on broiler pan.
Cook until bacon is crisp.
Mix soy sauce and brown sugar together in bowl.
Place each water chestnut with bacon in sauce.
Serve hot.
Open can of water chestnuts and drain. Place the water chestnuts on paper
n advance).
Dry each water chestnut using a paper towel.
Canadian bacon, barbeque sauce, and water chestnuts on your cutting board