Two recipes feature cook's favorites: water chestnuts

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By Robin McDaniel
For Blount Today

I have found another great recipe from Joy Stinnett, and it features one of my favorite things -- water chestnuts. I really like water chestnuts, so I am always looking for recipes that feature this delicious treat.
Photographing "Joy’s Rice Casserole" proved to be a bit of a challenge, as it simply doesn’t translate well to film. What it lacks in "beauty," however, it makes up for with great taste.
The second recipes is prettier, and also tastes great. Bacon Wrapped Water Chestnuts make a great appetizer.

Joy’s Rice Casserole
1/2 cup rice (not instant)
3/4 stick melted butter
1 can French Onion soup
1 small can mushrooms (chopped)
1 small can sliced water chestnuts (drained)


Mix all the above ingredients. Bake in a small casserole dish (about 1 qt. size) covered ,at 350 degrees for 1 hr. and 15 minutes.
This recipe can be easily doubled for a large crowd -- like maybe Thanksgiving?

Bacon-Wrapped Water Chestnuts
1 can whole water chestnuts
1 pkg. bacon, cooked
1/2 cup chili sauce
1/2 cup brown sugar


Blend brown sugar and chili sauce and set aside. Wrap 1 piece bacon around each water chestnut and secure with a toothpick. Place in casserole or baking dish. Pour the brown sugar and chili sauce mixture over the top of the chestnuts and bake uncovered for about 20 to 30 minutes.

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