In January, Ava took care of Mac, making it possible for my daughter, Carol and I to take a five day, four night trip to visit family. The last two days were spent visiting son and daughter-in-law, Dwight and Sherri Stewart in Buda, Texas.
The evening we arrived Dwight had prepared his version of Timballo (column 6/17/11) and a favorite of mine for our meal; plus Sherri had made some of her best appetizers for us.
During football season she experiments by preparing new appetizer recipes for her and Dwight to sample while they are watching the ballgames on television. This was the one Dwight liked best; me too. I kept returning to the table for more.
Sherri explained that there are a few things she does different than the recipe's directions.
Instead of pouring the sauce over the bacon wrapped chestnuts, she immerses only the sliced bacon in the sauce and then wraps it around the water chestnuts. Then while they are baking she turns them over a couple of times which allows the bacon to cook evenly.
I appreciate Sherri sharing this recipe with the Minden Press-Herald and me.
Be sure to save this KEEPER for serving during the upcoming Holidays.
1 cup ketchup
1 cup brown sugar
1 tsp. Worcestershire sauce
16 oz. sliced bacon
2 (8 oz.) cans water chestnuts, drained
Preheat oven to 350 degrees. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling.
Pour sauce over bacon and water chestnuts (Sherri only immerses the bacon).
Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half.
Wrap each water chestnut in bacon and secure with toothpick; place in a 9X13 inch pan.
Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes (Sherri turns them over a couple of times, allowing the bacon to cook evenly).
Clarification: I made a mistake on last week's recipe for Peggy's Grape Salad. I mistakenly wrote 4 cups of "Green Cheese" which should have been 4 cups of green grapes. If you kept a copy of the recipe, please make that correction.