Rumaki Appetizer

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 (1 lb) container chicken liver
• 1 lb bacon
• 1/2 cup soy sauce
• 1 tablespoon minced gingerroot
• 1/4 cup cream sherry
• 1 (4 ounce) can sliced water chestnuts
• 1 teaspoon minced garlic
• butter
• wooden toothpick

Recipe

• 1 place bacon strips on frying pan with low flame and cover pan.
• 2 melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
• 3 do not allow the bacon to get fully done, only partially done.
• 4 while bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
• 5 when livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
• 6 slice the chicken livers into somewhat flat pieces.
• 7 take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
• 8 place the rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
• 9 set the cookie sheet with all of the rumaki aside.
• 10 about 20 minutes before company arrives, preheat oven to 450 degrees.
• 11 about 15 minutes before company arrives, place the cookie sheet with the rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
• 12 remove from oven and serve on a hot plate.
• 13 leave the toothpicks in place so they can pick it up by the toothpicks.