Uncle Ray's Rumaki Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinade:
2/3 cup sugar
1/4 cup Worcestershire sauce
1/2 cup water
2 cloves garlic, minced
1 tbsp. chili powder
Rumaki:
1 lb. chicken liver ( or chicken breast can be used), cut into about 3/4 inch round pieces (Cuts better if still partially frozen)
1 lb. bacon (slices cut in half)
Water chestnuts whole (sliced in half)
Toothpicks
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Directions: |
Directions:Mix marinade and add the chicken liver and water chestnuts to it, marinate 6 hours or overnight.
Wrap piece of liver and a half slice of water chestnut in a half a slice of bacon, secure with a toothpick.
Place 1/2 inch apart on a cookie sheet. Bake at 350º about 35 minutes (Or can be broiled for 3 to 4 minutes a side). Makes about 36 appetizers. They go fast!! |
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Personal
Notes: |
Personal
Notes: My Uncle Ray died when I was very young. But I have always remembered him very clearly because of the impression he made on me. He was president of one of the largest banks in downtown San Diego. My Aunt Nancy was the definition of a glamor girl in the 60's. They were both the "epitome" of Mr. and Mrs. Entertainment. He used to serve these at his client parties and family gatherings. My cousins and I would stand in line just waiting on the next batch to be done. Every time I eat one of these, I'm back in Uncle Ray and Aunt Nancy's kitchen waiting my turn in line.
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