1 lb. chicken livers (about 12)
1 (8 oz.) can water chestnuts, drained and halved
2 tbsp. Worcestershire Sauce
1 tbsp. dry sherry
1 tbsp. soy sauce
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground ginger

Cut chicken livers in half; place in a medium bowl. Stir in remaining ingredients. Cover and refrigerate for 1 hour.

On wooden picks skewer a piece of liver and a water chestnut half. Place on a rack in a broiler pan. Broil under a preheated hot broiler until cooked as desired, about 2 minutes on each side.

Submitted by: Carolyn Reeves