1 t. mustard

2 t. worchester sauce

1 t. soy sauce

2 t. margarine, melted

2 cans of whole water chestnuts, 8 oz each

1 lb. bacon

Cut each slice of bacon into thirds. Wrap around a whole water chestnut and secure with a toothpick. Put in a bowl with a tight lid. Mix all the other ingredients. Pour over chestnuts. Secure lid and shake the bowl to spread marinade evenly over chestnuts. Let soak overnight, shaking occasionally. The next day, put the chestnuts in a baking dish (on a rack so the bacon grease can drip to the bottom of the pan). Bake for 40 mins at 375 degrees, turning half way through. Then broil to crisp up the bacon if needed.