Rumaki
16 slices of bacon
1 lb chicken livers cut into quarters
1 can (8-oz) sliced water chestnuts
1/3 cup soy sauce
2 Tbs brown sugar
1 tsp ginger
1 Tbs Dijon-style mustard (optional)
Cut bacon slices in half crosswise. Wrap 1/2 slice bacon around piece of chicken
liver and water chestnut slice. Secure with wooden toothpick. Arrange on broiler
pan.
Combine last four ingredients and brush over bacon rolls.
Broil 6 inches or so from the heat, 15 to 20 minutes or until
bacon is crisp and chicken livers are done, turning and brushing with sauce
occasionally. Can be served as an appetizer or served on rice.
