www.cyber-kitchen.com       LYNX AND BETSIE USERS CLICK HERE   FREE Recipe Web sites Search the RecipeCircus   SEARCH MIMI'S CYBER KITCHEN SEARCH ARCHIVE   [an error occurred while processing this directive]Support our featured affiliate to keep our site free   Donate Food FREE   SEARCH JEWISH FOOD ARCHIVE MIMI'S FOOD LINKS CATEGORIES Appliance Cookery Archives of Recipes BBQ B 'n B Beverages Bizarre Bread Cheese Chocolate! Commercial Contests Cookbooks Cooking Software Cooking Videos Diabetics Ethnic Foods FAQ Food Associations Food Chat Food Humor Food Pros Fruit Greeting Cards Grocery Grow It Health Kitchen Hints Historic Holidays How To's Jewish/Kosher Kids Cookery Kitchenware Lowfat/Fat Free Mailing Lists Meat & Poultry Miscellaneous Newspaper Food Nutrition Pet Food Product Reviews Recipe Sites Restaurants Seafood Food Links Spices Sweets & Snacks Usenet Groups Vegetable Cookery Vegetarian What's New

printer friendly format   Rumaki 12 whole chicken livers, halved 12 slices bacon, halved 24 canned water chestnut slices 12 scallions, halved lengthwise ½ cup soy sauce or tamari sauce ½ teaspoon curry powder ¼ teaspoon ground ginger 1 scallion, sliced thinly crosswise and separated into rings Place one chicken liver half in the center of one bacon slice half. Top with one slice of water chestnut and one scallion half. Wrap bacon around the chicken liver, water chestnut and scallion, securing the whole thing with a toothpick. Place in shallow non-reactive (glass or plastic) container. Repeat with remaining chicken livers, bacon, water chestnuts and scallions. Combine the soy or tamari sauce, curry powder, ginger, and thinly slice scallion rings. Pour over the chicken livers, cover and refrigerate at least 4 hours, up to overnight. When ready to cook, drain marinade, reserving. Broil till bacon is crisp and liver is cooked through. In the meantime, bring the marinade to boil for at least 3 minutes. Serve the rumaki, passing the hot marinade. Makes 24 appetizers. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.