1/2 to 3/4 lb. chicken livers
12 whole water chestnuts, halved
12 slices bacon, halved
1 c. port
1 tbsp. soy sauce

Cut chicken livers into bite-size pieces. Marinate the chicken livers and water chestnuts in the port and soy sauce for 3-4 hours. Roll a liver piece and water chestnut half in a halved piece of bacon. Secure with a toothpick. Bake at 450 degrees for 10 minutes. Turn and bake for an additional 10 minutes or until bacon is crisp. Makes 24 appetizers.