Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Rumaki Hors D'Oeuvres

8 Sliced Side Bacon

8 Water Chestnuts

8 Chunks Of Pineapple

8 Bay Scallops

24 Toothpicks

2 tb Vegetable Oil

4 tb Bottled Teriyaki Sauce

2 tb Liquid Honey

Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce.

Makes 24 hors d'oeuvres.

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• next: Rumaki Pate

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