1/2 lb. chicken livers
Salt and pepper
2 tbsp. butter
1 tbsp. soy sauce
1/2 c. softened butter
1/2 tsp. onion salt
1/2 tsp. dry mustard
1/4 tsp. ground nutmeg
1-2 dashes cayenne pepper
1/2 c. finely chopped water chestnuts
6 slices crisp bacon, crumbled
Thinly sliced green onion for garnish

Cook chicken livers with salt and pepper in 2 tablespoons butter for 10 minutes or until tender. Place in food processor or blender with soy sauce, 1/2 cup butter, onion salt, mustard, nutmeg and cayenne. Process until smooth. Remove from processor and stir in water chestnuts and bacon. Garnish with green onions. Serve with crisp crackers at room temperature.