MARINADE:

1/ 2 c. maple-blended syrup
2 tbsp. vinegar
1/3 c. soy sauce
1/2 tsp. salt

APPETIZERS:

12 chicken livers
18 bacon slices, cut in half
2 (5 oz.) cans water chestnuts, drained

For marinade, combine syrup, soy sauce, vinegar and salt. Set aside until ready to use.

Cut each chicken liver in thirds. Cut water chestnuts into 1/2 inch slices. For each appetizer, wrap a piece of liver and a slice of water chestnut together in a half slice of bacon; secure with a wooden toothpick.

Place appetizers in marinade; cover and refrigerate several hours or overnight. Place on rack in shallow pan. Bake in preheated hot oven (400 degrees) about 20 minutes. Drain on absorbent paper. Serve warm.