Easy Rumaki

1 lb. pkg. bacon-cut strips in half
2 cans whole water chestnuts
1 c. brown sugar
1 c. catsup
1 tsp. soy sauce
colorful toothpicks

Drain water chestnuts. Wrap each one in 1/2 lice bacon and stick toothpick through bacon and water chestnut to secure. Wrap the fattest end of the bacon first and try to put the toothpick through all parts of the bacon to make it hold. Bake on cookie sheet at 425 degrees for 30 minutes or until crisp. While baking, mix together brown sugar, catsup and soy sauce. After baking, drain off grease. Pour sauce over all the wraps. Loosen them with a spatula to mix up a little bit of the sauce. Then bake again for 5 minutes only. Serve hot or warm.

Submitted by Deon T.