Supposedly, Rumaki is an hors d'oeuvre of mock-Polynesian origin (whatever that means!). For me, the origin was a work party at my bosses house in the south suburbs of Chicago! I skip the chicken livers and don't miss them at all. Let's face it, anything wrapped in bacon is going to be a hit at any party.
Ingredients
2-3 cans of water chestnuts (whole)
1 small bottle of ketchup
3/4 cup granulated sugar
1/4 cup brown sugar
1-2 lbs bacon
1 t. worcestershire sauce
Preparation
Preheat oven to 350 degrees.
Cut each water chestnut in half. Slice the bacon strips in halves or thirds (depending on length to start).
Roll a strip of bacon around each water chestnut half and secure with a toothpick. Place on cookie sheet and bake at 350 for 30 minutes.
Ingredients
2-3 cans of water chestnuts (whole)
1 small bottle of ketchup
3/4 cup granulated sugar
1/4 cup brown sugar
1-2 lbs bacon
1 t. worcestershire sauce
Preparation
Preheat oven to 350 degrees.
Cut each water chestnut in half. Slice the bacon strips in halves or thirds (depending on length to start).
Roll a strip of bacon around each water chestnut half and secure with a toothpick. Place on cookie sheet and bake at 350 for 30 minutes.
In a mixing bowl combine the ketchup and sugars well.
At the end of initial 30 minute baking period, remove bacon wrapped chestnuts and turn them to ensure even cooking on both sides. Pour ketchup/sugar mixture over the bacon wrapped water chestnuts and continue baking for 1/2 hour longer (total baking time, 1 hour).
At the end of initial 30 minute baking period, remove bacon wrapped chestnuts and turn them to ensure even cooking on both sides. Pour ketchup/sugar mixture over the bacon wrapped water chestnuts and continue baking for 1/2 hour longer (total baking time, 1 hour).
Serve hot.
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