Friday, December 11, 2020

Retro Christmas

Even though I would love to spend time with distant family and friends, I am happy to embrace a low-stress holiday with my husband and two kids, no travel, no trying to hide "secret" gifts in your trunk, no forgetting something, it can be a real nightmare!!! So you get to stay home and begin the cheer? The best way to ensure a fun filled holiday is to go retro! These vintage recipes make things fun and easy, like mock-Polynesian "Rumaki" (a true cocktail classic), marmalade glazed ham studded with cloves, and I would be remiss not to include a spectacular jello dessert! So put up your tinsel trees, dust off those bubble lights, and get the cocktails flowing! 


Makes about 20


1/4 cup soy sauce
1, 8 ounce can whole water chestnuts, drained
1/4 teaspoon ground ginger (optional)
1/8 teaspoon curry powder (optional)
1/3 cup brown sugar
1 teaspoon dry mustard powder
1 pound bacon, preferably center cut


Preheat the oven to 350 degrees.

In a shallow glass or ceramic dish, combine the soy sauce, ground ginger and curry powder (if using), add the water chestnuts and allow to macerate for at least 15 minutes and up to 1 hour.

In another shallow dish, combine the brown sugar and the mustard, mixing well. Cut the bacon into 4-inch strips and dredge in the sugar mixture.

Drain the water chestnuts and wrap a strip of bacon around each. Place the wrapped water chestnuts on a foil-lined, rimmed baking sheet. 

Bake for 20-35 minutes (depending on the thickness of the bacon you use), or until the bacon is golden brown and bubbly. Remove from the oven and insert a toothpick into each water chestnut. Place on a serving platter and pass hot.


  1. I just made these for my Christmas party and they are so amazing that I had to write a review!!! Awesome!!! My only suggestion is to make more!!! Everyone wants the recipe!!! They flew off the tray!!!

    1. That's great, Josh! I'm making some today for a birthday party! Thanks for visiting my site!