I mean Bacon wrapped around anything makes it instantly edible, at least to my way of thinking. Maybe not to a vegetarian, but I'm not one of them. I'm an Omnivore and proud of it.
At any rate, this is such a simple recipe to make, but of course I had to 'fancy' it up just a tad.
Bacon Wrapped Water Chestnuts
1 lb. Bacon
2 cans Whole Water Chestnuts
1/2 cup La Choy Sweet and Sour Sauce
1/2 cup Bullseye Barbeque sauce
1 tablespoon Sesame Seed Oil
1 tablespoon Soy Sauce
1 tablespoon brown sugar
Cut bacon slices in half and par cook them for a few minutes, you don't want them cooked all the way, just a little bit. I find it cooks a little more evenly that way. Personal preference.
After bacon is cooked, just a little, wrap a whole Water Chestnut in the bacon strip, securing it on one side with a toothpick. Place in a greased casserole dish.
The sauce will caramelize on the bacon chestnuts.
Serve immediately. Also, if you have any leftover water chestnuts, just throw them in with the rest of the stuff and let them cook. I had people picking them out of the pan and eating just those. Hmmmm, I wonder... I can just bake the Water Chestnuts in the sauce and forget about the bacon, nah, wouldn't work.
At any rate, try these for a fun blast from the past. I know I'll make them again.