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!
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.
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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