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October 1998 Issue
A Weekend Birthday Dinner Party
by Royce Smith
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Rumaki

Note: Begin 1 1/2 hours before serving or begin early in the day.
  • 1/2 pound chicken livers
  • 9 bacon slices, halved crosswise
  • 1 (8 ounce can) water chestnuts, drained
  • 1/2 cup soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon curry powder
To prepare the rumaki, cut livers into chunks. Wrap each bacon piece around a water chestnut and chunk of liver; secure with toothpick.

In a medium bowl, stir soy sauce, curry powder, and ginger. Add rumaki and toss. Cover and chill at least 1 hour, tossing occasionally.

At serving time; preheat your broiler. Drain and broil, turning frequently until liver is cooked. This usually takes about 10 to 15 minutes.

  • Yields: 18 appetizers
  • Preparation time: 1 hour
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