Potted Rumaki Spread
|Bacon slices||4 , diced|
|Chicken livers||1⁄2 Pound|
|Green onion||1 , chopped|
|Soy sauce||1 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Dijon style mustard||1⁄2 Teaspoon|
|Butter||2 Tablespoon, melted|
|Canned water chestnuts||6 Ounce, drained, finely chopped (1 Can)|
|Crackers||1 Dozen (Adjust Quantity As Needed)|
In a medium skillet, cook bacon over medium heat until most of fat is removed but bacon is still soft.
Pat chicken livers dry with paper towels.
Add livers and onion to bacon; saute over low heat until livers are lightly browned.
Drain on paper towels.
In blender, combine cooked bacon, sauteed livers and onion, soy sauce, garlic salt, vinegar, mustard and butter.
Blend for 3 to 10 seconds until well mixed, but not smooth.
Spoon into a small crock or bowl.
Stir in water chestnuts.
Refrigerate at least for 1 hour.
Use as a spread for crackers.