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Makes 40 – 50
⅓ cup soy sauce
¼ tsp. ground ginger
1 lb. bacon slices, cut in ½
½ lb. chicken livers
¼ tsp. curry (optional)
water chestnuts, cut into thirds
Mix soy sauce and ginger together. Marinate bacon and chicken livers for 4 hours or longer. (The optional curry powder can be added at this point).
Cut the chicken livers into small pieces and put a water chestnut and liver in between a strip of bacon and secure with a toothpick.
Place on a cookie sheet and broil for about 5-10 minutes, or until the bacon is cooked through.
Serve immediately while hot.
©Sally Bernstein, 2006