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Rumaki

Marinade:

Combine the soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick.

Bake the appetizers in a 375° F Dutch oven for 20 to 25 minutes (or until the bacon crisps up). Serve hot. Makes 24 appetizers.