My friend Stevi has an outstanding recipe on her blog, Good to be Home, for another bacon-wrapped appetizer. I only made them once because I’m seriously unable to control myself around them. I woke up the next morning and said to myself, “Good god. I ate the equivalent of half a pound of bacon and ¾ of a brick of cream cheese last night!”
At any rate, here's the recipe for Hawaiian Poo-Poos:
2 8-ounce cans of whole water chestnuts, drained
1 teaspoon garlic powder
1 cup soy sauce
1 pound of bacon, slices cut in half
Pineapple chunks (canned is OK but fresh is even better)
1 cup brown sugar
Direction:
Put soy sauce in a bowl, stir in garlic powder, then put water chestnuts in the mixture to marinate for 30 minutes.
Preheat oven to 350 degrees
Drain marinated water chestnuts. Place a pineapple chunk in the center of each piece of bacon then place a water chestnut on top of it. Wrap the bacon around both and secure with a toothpick. Repeat with remaining bacon, pineapple and water chestnuts.
Put brown sugar in a bowl, then gently toss the bacon-wrapped appetizers in the sugar.
Bake 25 minutes on a rack, then turn over and bake for another 20 to 25 minutes. Serve hot.
2 8-ounce cans of whole water chestnuts, drained
1 teaspoon garlic powder
1 cup soy sauce
1 pound of bacon, slices cut in half
Pineapple chunks (canned is OK but fresh is even better)
1 cup brown sugar
Direction:
Put soy sauce in a bowl, stir in garlic powder, then put water chestnuts in the mixture to marinate for 30 minutes.
Preheat oven to 350 degrees
Drain marinated water chestnuts. Place a pineapple chunk in the center of each piece of bacon then place a water chestnut on top of it. Wrap the bacon around both and secure with a toothpick. Repeat with remaining bacon, pineapple and water chestnuts.
Put brown sugar in a bowl, then gently toss the bacon-wrapped appetizers in the sugar.
Bake 25 minutes on a rack, then turn over and bake for another 20 to 25 minutes. Serve hot.
This is what they look like:
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