1/3 c. soy sauce
2 tbsp. dry sherry
1 clove of garlic, minced
1/8 tsp. pepper
1/8 tsp. monosodium glutamate
1/2 lb. chicken liver, cleaned and cut into halves
1 (5 oz.) can water chestnuts, drained
1/2 lb. bacon

Combine soy sauce, sherry, garlic, pepper and monosodium glutamate, pour over chicken livers and marinate for 30 minutes. Cut each water chestnuts into three crosswise slices. Cut bacon slices into halves. Wrap a chicken liver and water chestnut pieces in bacon securing with one or two toothpicks. Grill over charcoal, turning occasionally, until bacon is crisp or bake at 400 degrees for 20 minutes. Do not turn.