I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 10, 2016

Rumaki

6 whole chicken livers (about 2 lb.)
9 canned water chestnuts, halved
9 bacon slices, halved
9 scallions, sliced thin lengthwise
1/2 cup soy sauce
1/2 tsp. ground ginger
1/2 tsp. curry powder

Slice chicken livers into three pieces each and fold each piece over a water chestnut half.  Wrap a strip of bacon and scallion slice around the liver and chestnut.  Secure with a toothpick.  This makes a bite-size bundle.  Mix remaining ingredients.  Marinate the Rumaki bundles one hour in sauce.  Drain.  Broil in preheated broiler, turning often until bacon is thoroughly cooked.  Also try this with shrimp instead of chicken livers.
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