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Rumaki Recipe

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This recipe for Rumaki is from The Hovrud Family Cookbook, 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:  
1/2 pound chicken liver,
1 1/2 teaspoon garlic powder,
1/8 teaspoon ground ginger,
1 Tablespoon soy sause,
2 Tablespoon green onion, thinly sliced,
2 Tablespoon salad oil,
18 slices bacon,
1 can water chestnuts, cut in half

Directions:
Directions:
Dip liver quickly in and out of hot water to remove strong flavor and also easier handling. Drain well. Combine sauce ingredients. Pour over liver and marinate 3 hours. Stir occasionally. Bake bacon a few minutes before cutting in half for easier handling. Wrap a piece of bacon around the water chestnut and the liver. Secure with toothpick. Broil 2 inches from the heat for 10 minutes. Turn and broil a few minutes more until bacon is crisp.

Personal Notes:
Personal Notes:
Chicken livers are sometimes difficult to find. Ask your market in advance. The history of this fantastic treat goes back to a Minnesota Norwegian by the name of Cora Irene Sund. She was a school teacher who left Minnesota for California and met Don the Beachcomber. Sunny Sund and Don the Beachcomber become very successful restaurant owners in southern California. Be sure to tell your guests that this is chicken. After they try them they will love them and not crinkle their nose at the sound of "liver". Pronounced "Rue ma kee".

 

 

 

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