1/2 lb. chicken livers
3 tbsp. soy sauce
1 tbsp. sherry
1/4 tsp. garlic powder
1 tsp. horseradish
20 canned or fresh whole button mushrooms
1/2 lb. bacon

Wash chicken livers and cut into two or three pieces, depending on size of livers. Combine soy sauce, sherry, garlic powder, and horseradish. Pour over chicken livers and let marinate for several hours in the refrigerator. Drain canned mushrooms, or wash and cut stems from fresh mushrooms. Cut each bacon slice into thirds. Wrap piece of chicken liver and a mushroom in a bacon strip. Fasten with small skewers or toothpicks. Broil rolls until bacon is crisp and chicken livers cooked, turning once or twice. Serve hot. Makes about 20 hors d'oeuvres.