Preparation:
Cut bacon into 1/4ths. Wrap one piece of bacon around each waterchestnut; secure with tooth pick. Marinate in soy sauce with garlic pepper and ground ginger added to taste. Broil till bacon is crispy, turning once.
The salad dressing was 2 parts oil to 2 parts vinegar (apple cider, malt etc) to 1 part honey. I used 1/3 cup oil to 1/3 cup malt vinegar to 1/6 cup honey. |
