6 chicken livers
4 water chestnuts
6 slices of bacon
Brown sugar
Teriyaki sauce
Wooden toothpicks

Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours. Drain.

Cut bacon slices in half. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice. Secure with wooden pick; roll in brown sugar.

Set oven at 550 degrees until bacon is crisp. Or broil, turning occasionally, 3-4 inches from heat 10 minutes or until bacon is crisp. (Soy sauce may be substituted for Teriyaki Sauce.)

(Dr. John) Dental