6 chicken livers
18 canned water chestnuts
9 bacon slices, cut in half
1/2 c. soy sauce
1/4 tsp. ground ginger
1/2 tsp. curry powder

Slice chicken livers into three pieces and fold each piece over a water chestnut. Wrap a strip of bacon around the liver - chestnut core, pinning each kabob with a toothpick. Marinate kabobs one hour in the last three ingredients. Drain and broil in a preheated broiler, turning frequently, until bacon is thoroughly cooked, about 5 minutes. Serve on long picks.