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Norma Patrick's Keriaki Liver Hors D'oeuvre Recipe

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This recipe for Norma Patrick's Keriaki Liver Hors D'oeuvre is from Country Road Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken livers in soy sauce
Bacon strips, cut in half
Water chestnuts
Directions:
Directions:
Marinate chicken livers in soy sauce and refrigerate for 1 1/2 - 2 hours. Lightly coat bacon strips with brown sugar. Place a water chestnut in the center of the liver, wrap sugared bacon strip around it and secure with a toothpick. Put the livers on a cookie sheet and place under a broiler, watching carefully and turning often until satisfactorily 'done.'
Personal Notes:
Personal Notes:
Vivian says: "The Allison brothers (Uncle Ray, the oldest of them) had double cousins when sisters married brothers. Viola Allison Straight was one of them, and Norma Straight Patrick was her only daughter."

Editor's Note: Did you know? Vivian Allison has lived in Washington, D.C. for many years. One of her childhood memories was of listening to 'Aunt Eva's' stories about 'her girls' in India. Vivian says, "I would tan to deep toast every summer, and maybe I reminded her of them. She even dressed me in the pretty sari she retrieved from her collection of memories and artifacts. (Wish there'd been a picture of that!) And, she taught me to say Jesus loves me in Hindi that, phonetically, sounds something like, 'Mi Opcopiar curti, haih.' I should have asked her which one of those words means Jesus."

 

 

 

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