Bacon-Wrapped Water Chestnuts

24 pcs    water chestnuts - fresh or 1 small can         BACON-
2 TBS     light brown sugar                              WRAPPED
8 strips  bacon - regular length or 12 short strips      WATER
                                                         CHESTNUTS
    1.   Drain canned water chestnuts very dry and mix
with sugar. If fresh water chestnuts are used, then wash,
peel and rinse.
    2.   Cut bacon into 3 sections (if short bacon then cut
in half).
    3.   Wrap bacon around water chestnut and attach
both ends with a round toothpick. If the bacon seems too
short then stretch it slightly. This preparation can be
done hours ahead.
    Roast wrapped water chestnuts in baking pan in hot
oven - 425° - for about 15 minutes or until bacon is        .~
golden brown. Serve hot.
    If you are waiting for guests, then roast in a medium
oven, or light brown them and keep warm in a very low
oven.

   This is a good Hors d'Oeuvre and is especially suitable for cocktail parties or un-
expected friends, as canned water chestnuts and bacon are easily kept on hand.
   Although bacon is not Chinese, the water chestnut can give you a feeling that
this is indeed Chinese. Fresh water chestnut is sweeter and crisper but must be peeled
and is expensive. See page 8 about water chestnuts.

Do not get the water chestnuts too dry or the sugar will not stick.
The pan is a mess to clean.