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Rumaki
| ½ pound chicken livers
1½ tablespoons honey 1 tablespoons soy sauce 2 tablespoons cooking oil ½ clove garlic, minced 1 can (5 ounces) water chestnuts, drained and cut in quarters or slices Bacon slices, halved Rinse chicken livers with running cold water and drain on absorbent paper; cut into halves and put into a bowl. Pour a mixture of the honey, soy sauce, oil, and garlic over the liver pieces. Cover and let stand about 30 minutes, turning pieces occasionally. Remove from marinade and drain. Wrap a piece of bacon around a piece of
liver and water chestnut together, threading each onto a wooden pick or
small skewer. Put appetizers on rack in broiler pan and broil with top
about 3 inches from source of heat about 5 minutes. Turn with tongs and
broil until bacon is browned. Serve hot.
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