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LIVER SPREAD

1 16 oz. roll Brownsehwesger 
2 c. sour cream
1/2 t. Worcestorshire Sauce
1 env. Lipton dry onion soup mix

This is an easy one!  Mix all together & spread on crackers!

SALSA DIP

1 8 oz. carton sour cream
1 8 oz. jar salsa
Chopped black olives to taste
Shredded cheddar cheese to taste

Blend all together.  Refrigerate.  Serve with tortilla chips.

RUMAKI

1/4 c. dry sherry
1/4 c. soy sauce
1 T. sugar
1/2 t. garlic powder
1 8 oz. pkg. chicken livers
18 6 inch bamboo skewers
18 water chestnuts
9 strips of bacon, cut in 1/2 horizonally

Combine sherry, soy sauce, sugar & garlic in small bowl, blending
well.  Cut chicken livers in half & place in shallow glass dish.
Pour marinade over the liver, stirring to coat.  Marinate at room 
temp. for 1 hour; drain.  Meanwhile, soak bamboo swewers in water for
at least half an hour.

Heat grill.  To prepare each appetizer for grilling, wrap chicken liver piece
around water chestnut; wrap 1/2 bacon slice over both.  Thread 1-2 rumaki
on each skewer.  Place on gas grill over med. heat.  Cook 6-10 minutes or 
until bacon is crisp, turning often.  (Can be also be made in broiler for
the same time, 4-6 inches from heat, turning once.)  

*Note:  Also great simmered in barbecue sauce after they have been 
cooked.  Another variation:  Add crushed pineapple (drained) to the
barbecue sauce & simmer cooked Rumaki in that before serving.  Serve
warm.

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