You are here: Seasoned Cooking » All Issues » October 1998 Issue » This Article » Page 2
October 1998 Issue
A Weekend Birthday Dinner Party
by Royce Smith
Table of Contents | Single-page view

Related Sites

Cutlery Express

On-line retailer of fine cutlery and cookware manufactured by J. A. Henckels. Top of the line, fine German cutlery, scissors, utensils and cookware...

A Well Dressed Kitchen

Custom fabric home decorating accessories including tablerunners, placemats & napkins, draftstoppers, appliance covers, valances and barstool c...

Tuscany Cooking Tours and Villa Rental Vacation...

Villa Castelletti is magnificent and perfect self-catered villa rental in tuscany Italy.

Sub Rosa - A Virtual Restaurant

Sub Rosa is a virtual stealth restaurant and underground wine bar located in Dundee, Oregon - quite underground and secret. This is a tongue and c...


Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...


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
    Previous Page Next Page

    Comments Disabled

    Copyright © 2011 Seasoned Cooking
    Authors also retain limited copyrights.