Rumaki canapes
2 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 1 | teaspoon | Chicken bouillon |
| 250 | grams | Chicken livers |
| 1 | tablespoon | Shoyu |
| ½ | teaspoon | Onion powder, dry mustard |
| ¼ | teaspoon | Nutmeg |
| ¼ | cup | Dry sherry |
| 1 | dash | Pepper sauce |
| 220 | grams | Water chestnuts; drained, finely chopped |
| 6 | Bacon | |
Directions
1. In 1-quart casserole, combine water, bouillon and livers. Cook on high 4-5 mins until no longer pink. Drain.
2. Cook bacon on paper towel on high 5-6 mins until crisp. Crumble and set aside.
3. Put livers, shoyu, onion and mustard, nutmeg and sherry into food processor. Blend until smooth. Add pepper sauce sparingly. Stir in water chestnuts and bacon.
4. Spread thickly on toast triangles or crackers. Prepare in advance and reheat by arranging on paper lined plate. Use med-high power 1-2 mins until heated through. Garnish with olive slice or pimento.
Contributor: Recipes Only, Nov/Deb 1985 Preparation Time: 00:30 Posted to recipelu-digest Volume 01 Number 310 by Cathleen <catht@...> on Nov 26, 1997