Bacon Wrap-ups
Source of Recipe
mom
1/4 c. soy sauce
2 Tbsp. brown sugar
dash of garlic powder
10 slices bacon
10 canned water chestnuts,
drained
5 chicken livers
Mix soy sauce, brown sugar and garlic powder. Halve
each slice of bacon and each water chestnut. Cut livers in
quarters. Pair a piece of water chestnut and a piece of liver
and wrap in half a bacon slice; fasten with toothpick. Mari-
nate in soy sauce mixture in refrigerator for 4 hours or
overnight; spoon marinade over occasionally. Drain snacks.
Broil about 3 inches from heat, turning once, until bacon is
crisp and liver is done. Makes 20 snacks.
Separate bacon slices. Place in a single layer in large
baking pan. (If desired, cut each slice in half.) Preheat oven
to 350 degrees and bake bacon strips for 10 minutes. Spoon off fat.
Bacon should be almost crisp. In small bowl, mix remaining
ingredients. Pour half of this glaze over bacon (not on pan).
Return to 350 degrees oven and bake 10 minutes longer. Turn baconover.
Drizzle with remaining glaze. Return to oven and bake
until golden brown and glaze spins a thread when bacon is
lifted from pan. Remove bacon to waxed paper. Serve warm or
cooled, not chilled. Makes about 8 slices or 16 half slices.
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