1 can water chestnuts, drained
8 slices bacon, cut in halve
1/4 c. soy sauce
1/2 tsp. ground ginger
1/2 tsp. garlic salt

Wrap each water chestnuts in half slice of bacon. Secure with toothpick. Combine remaining ingredients. Pour over bacon-wrapped water chestnuts. Refrigerate for several hours. Drain. Marinade can be stored in the refrigerator and reused. Place on rack in dish or on paper towels. Cover with paper towel. Cook on high for 3 minutes. Turn dish. Cook 3 minutes. Serve hot. Makes 16 appetizers.