8 chicken livers
8 water chestnuts
8 slices bacon
1/2 c. soy sauce
1/4 c. sherry
1 Tbsp. brown sugar
2 Tbsp. garlic powder
Cut chicken livers, water chestnuts and bacon slices
into halves. Sprinkle each piece of chicken liver with onion
powder and fold it around a slice of water chestnut. Wrap each
piece of chicken liver in a half slice of bacon and pierce with
toothpick being sure the pick goes through center of water
chestnut. Mix remaining ingredients and place chicken livers
in mixture. Marinate overnight. Drain and broil until bacon
is crisp, turning to brown all sides. Serves 16.
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