1 can (5 oz.) water chestnuts, drained
1/4 c. soy sauce
4 slices bacon, each cut in half crosswise and lengthwise (Sizzelean may be
used in place of bacon)

Marinate water chestnuts in soy sauce for 30 minutes. Roll each chestnut in sugar, then wrap with a strip of bacon and secure with a cocktail pick. Arrange on cake rack in a shallow pan.

Bake in hot 400 degree oven for 20 minutes. Drain on paper towels. Before serving, return to moderate 350 degree oven for about 5 minutes to reheat and crisp up the chestnuts. May be served immediately. Makes about 16 appetizers.