Rumaki
The Rumaki recipe is a classic party appetizer recipe.

Rumaki:
12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

The Rumaki Recipe begins with the marinade: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half (old recipes recommended that the slices of bacon should be blanched ahead in boling water, for a few minutes to remove some of the fat), wrap, and secure with a toothpick.

Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot. Makes 24 appetizers.

Variations:

Add fresh sliced scallions to the combination above.

Substitute sea scallops for the chicken livers and/or water chestnuts.

Omit marinade and wrap bacon around smoked oysters, stuffed green olives, or pineapple chunks.

Pitted prunes stuffed with pecan halves.

Pitted dates stuffed with pinneaple or Monterey Jack cheese.

Shrimps sprinkled with ground ginger & cayenne or ground black pepper.

Pitted ripe olives stuffed with sharp cheddar cheese.

Small fresh mushroom caps sprinkled with ground oregano & fresh lemon juice.