Recipe - Rumaki Hors Doeuvres

8 Sliced Side Bacon
8 Water Chestnuts
8 Chunks Of Pineapple
8 Bay Scallops
24 Toothpicks
2 tablespoon Vegetable Oil
4 tablespoon Bottled Teriyaki Sauce
2 tablespoon Liquid Honey

Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk
and scallop with a piece of bacon and secure with a toothpick. In a frying
pan, heat vegetable oil and saute bacon wrapped morsels over medium heat
until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey,
mix well and continue cooking over medium high heat until sauce thickens
slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes
24 hors d'oeuvres.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini