Bacon Delight Hors D'oeuvre (throwback thursday)

Going thru my old cookbooks and posting recipes that sound like something I'd still want to make, when I came across this one for 'Bacon Delight':

• 12 slices bacon
• 12 chicken livers
• 12 water chestnuts
• salt
• toothpicks

Um, yeah... No. But I did Google for a recipe using bacon + water chestnuts - chicken livers and AI gave me this which sounds way better:

Common Preparation Method:

• Prep: Preheat oven to 375°F–400°F. Cut 1 lb of bacon into halves or thirds.
• Assemble: Wrap each (drained) water chestnut with a piece of bacon, secure with a toothpick, and place on a baking sheet.
• Glaze: Mix 1 cup brown sugar, 1/2–1 cup ketchup, and 1–2 tbsp soy sauce/Worcestershire sauce.
• Cook: Bake for 25–30 minutes, then pour or brush the sauce over the chestnuts and bake for an additional 20–30 minutes until bacon is crispy and caramelized. 

Tips for Success:

• Crispiness: Use a wire rack on top of your baking sheet to allow the bacon to get fully crispy and not sit in grease.
• Variations: Add Dijon mustard for tang, or marinate the chestnuts in soy sauce for 4 hours to overnight.
• Serving: Serve warm, directly after baking.
• 
  

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