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by Sally Bernstein

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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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