Rhoda Steffel’s Rumaki with Special BBQ sauce

Originally published in the December 1999 issue of FOX CITIES Magazine.

Serves a large group, about 20 people.

75 Whole Water Chestnuts, drained
2 lbs. Bacon

Wrap each water chestnut with a small strip of bacon, secure with a toothpick and place on a broiler pan or a cooling rack placed on  a cookie sheet. Bake at 350°F for about 45 min. or until bacon is almost crispy. Brush with BBQ sauce and bake 15 min. longer. Serve.

Rhoda’s BBQ Sauce

8 cups ketchup
1 cup water
1/2 cup white vinegar
1 lb. brown sugar
1 T. onion powder
1/4 cup Worcestershire sauce
1/8 cup chili powder
2 dashes tabasco
Combine all ingredients into a large pot, bring to boil. Reduce heat to low. Simmer half an hour or until brown sugar is dissolved.

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