I'd forgotten how much I loved rumaki until I was served them at a party last week.  As a newlywed, this was my go-to hors d'oeurve--my specialty!  We gobbled these up like they were potato chips.  

Wrap a whole canned water chestnut with a half slice good quality bacon.  Secure with toothpick.  Bake in hot oven (400 F.) for about 15 minutes or until nicely browned, turning halfway through cooking.  Great variations are adding quartered dates, small pieces of chicken liver, and/or cubed Parmesan cheese to the water chestnut and bacon.  Serve with dipping sauce.

Dipping Sauce:  Mix 3 tablespoons jam or jelly with 3 tablespoons prepared mustard, heat slightly. 

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