November 24, 2014

Barbecued Water Chestnuts

This recipe is a family favorite and just happens to be in one of the cookbooks I'm giving away HERE!  (Giveaway ends Friday the 28th!)

Barbecued Water Chestnuts

2 8-oz. cans whole water chestnuts, drained
1 lb. bacon, cut in half
1 1/2 c. catsup
6 T. brown sugar, packed
1 T. vinegar

Wrap each chestnut in a piece of bacon; fasten with a wooden toothpick. Place on an aluminum foil-lined baking sheet.  Bake at 350 degrees for 30 minutes, or until crisp and golden.  Remove chestnuts to a mini slow cooker; set aside.  Combine remaining ingredients in a saucepan over medium-low heat. Bring to a simmer; cook for 15 minutes, or until thickened.  Spoon sauce over chestnuts. Turn slow cooker to low setting for serving.  Serves 10.

No Peeking!  That's good advice for gift packages and slow cookers alike.  
Cooking time increases by 15-20 minutes every time a slow cooker's lid is lifted.

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