Rumaki #2

1. Chicken livers, cut into bite-size pieces and sprinkled with soy sauce.
2. Prepare an equal number of 1/4 inch water chestnut slices (canned) and marinate the water chestnuts in Port wine.

3. Wrap a slice of liver and one of the water chestnuts together in a 1/2 inch wide slice of bacon. Secure with a wooden toothpick and broil slowly, until the bacon is crisp. Serve hot.

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