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1/2 c. maple syrup
1/3 c. soy sauce
1/2 tsp. salt
2 Tbsp. vinegar

12 chicken livers
18 bacon slices, cut in halves
2 (5 oz.) cans water
chestnuts, drained

Combine all marinade ingredients and set aside.
Appetizers: Wipe chicken livers with damp towel. Cut
each in thirds. Cut chestnuts in 1/4-inch slices. For each
appetizer, wrap a piece of liver and slice of chestnut together
with half slice of bacon and secure with a toothpick. Place
appetizer in marinade. Cover and refrigerate several hours or
overnight. Place on rack in shallow pan. Bake in preheated
oven at 400 degrees for about 20 minutes. Drain on paper towel.
Serve warm.

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