Rumaki

By gmbeckett

Ingredients

• 6 chicken livers
• 4 water chestnuts
• terriyaki sauce
• 4 slices of bacon
• brown sugar

Preparation

Step 1

Cut Chicken livers in half, cut each water chestnut into 3 pieces. Pour teriyaki sauce over chicken livers and water chestnuts in bowl. Refrigerate 4 hours.

Cut bacon in half. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice. Secure with toothpick, roll in brown sugar. Put oven on broil and/or 550. Broil turning occasionally 3-4 inches from heat. Cook for 10 minutes or until crisp.