Appetizers, Cooking, food, recipes

Rumaki, by Beverly Hicks Burch


By Beverly Hicks Burch

This recipe is one I’ve been requested to make and bring to family occasions and special events for years. I’ve also made it for church socials, quilt guild events and other gatherings. Without fail it is always a hit. I’ve had people ask to take the leftover “special sauce” home and have thought a time or two I would see some lick the bowl clean…


1 package Center Cut Bacon

1 can whole water chestnuts

Slice package of bacon in half. Drain chestnuts and cut each one in half. Wrap one half of a chestnut with a half piece of bacon and secure with a toothpick. Repeat until each piece is complete. Place each section onto an oven broiler pan.

When finished wrapping water chestnut. Place the bacon wrapped water chestnuts into a 425° preheated oven. Bake until done, about 30 to minutes.

Before removing from the oven you can turn the broiler on and broil for a few minutes for added crispiness.

Remove the Rumaki from the pan and drain on paper towels. Place in a heat-proof bowl and cover with Rumaki Sauce. (Recipe follows.)

Rumaki Sauce

By Beverly Hicks Burch

¾ cup light brown sugar

¾ cup ketchup

Combine well. Heat in microwave about 1 ½ minutes, stirring at the halfway point. Remove and pour over Rumaki.

*This sauce can be made in varying proportions. Just remember to keep the ratio of brown sugar and ketchup equal. You can make as much or as little as you want. It’s surprising how well this sauce goes with many things…experiment and you’ll be surprised!

© 2007 Beverly Hicks Burch All Rights Reserved.


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