12 slices of bacon
8 oz. chicken livers
1/4 tsp. garlic powder
1/4 c. soy sauce
1 can (8 oz.) water chestnuts, drained

Cut bacon slices in 1/3 and chicken livers in 1 inch pieces. Mix garlic powder and soy sauce. Dip chicken liver in soy sauce. Place water chestnuts on liver and wrap with bacon slice fastened with wooden toothpick. Place rumaki on paper towel-lined micro-proof plate in a circle. Microwave on high 4 minutes. Turn over. Cover and cook on high 3 minutes. Allow to stand about 1 minutes and serve.