Rumaki

Directions

1. 1
   Drain water chestnuts and marinate in soy sauce several hours. Cut water chestnuts in half if very large.
2. 2
   Roll in sugar.
3. 3
   Cut bacon slices in half crosswise and again lengthwise.
4. 4
   Wrap water chestnuts in bacon slices.
5. 5
   Secure with a toothpick.
6. 6
   Bake at 425° until bacon is crisp.
7. 7
   Turn once.
8. 8
   Drain on paper towels.
9. 9
   Makes 16 to 20.
10. 10
    (May be made day before and refrigerated.
11. 11
    Before serving, reheat 10 minutes at 350°.
12. 12
    Serve in chafing dish.)