Tangy Bacon Roll-Ups 1 Tbls cider vinegar 1 tsp Dijon mustard 2 garlic cloves In Small (2-qt) Saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic pressed with Garlic Press. Bring to a boil over medium heat; reduce heat to medium-low and cook 5 minutes, or until sauce thickens, stirring occasionally. Remove from heat. Carefully dip each wrapped water chestnut into sauce; gently tap against edge of saucepan to remove excess sauce and place on pan. Bake 18-20 minutes or until sauce is thick and darkened. Remove pan from oven to Stackable Cooling Rack. Carefully remove water chestnuts to serving platter. Serve warm. Makes 30 appetizers |
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