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RUMAKE 
10 chicken livers, halved
10 strips bacon, halved and partially cooked
7 water chestnuts, sliced in 3 pieces
20 wooden toothpicks

MARINADE:

1/3 c. soy sauce
1/6 c. orange juice
1 1/2 tbsp. sherry
2 dashes garlic salt
1 tsp. dark brown sugar
1/8 tsp. (or slightly more to taste) powdered ginger

Combine the ingredients for the marinade in a bowl and place the washed, trimmed livers in the marinade, covered, in the refrigerator for 1 hour. Wrap 1 piece of liver and 1 slice of water chestnut in a partially cooked strip of bacon and skewer on a toothpick. Place the morsels on a cookie sheet and broil until the bacon is crisp, turning once during the cooking process. Serve with chili sauce and Chinese mustard.
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