|Canadian style bacon||4 Ounce|
|Chicken livers||5 Ounce, cut in to chunks|
|Drained canned water chestnuts||1 1⁄2 Ounce, drained|
|Teriyaki sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Teaspoon|
|Firmly packed brown sugar||1⁄2 Teaspoon|
|Ginger root||1 Inch, pared and sliced|
Cut bacon into 3 x 1 x 1/8-inch strips; there should be the same number of bacon strips as liver chunks and water chestnuts (if necessary, cut water chestnuts into halves).
Onto each strip of bacon place 1 liver chunk and 1 water chestnut; roll bacon around liver and water chestnuts and secure each with a toothpick.
Place in shallow bowl.
In small cup combine teriyaki sauce, oil, sugar, and ginger root; pour over bacon rolls and toss gently to coat.
Cover and refrigerate for about 1 hour, tossing occasionally.
Transfer bacon rolls to nonstick baking sheet, reserving marinade.
Broil, turning frequently and brushing with reserved marinade, until livers are no longer pink.
Transfer to serving platter and serve piping hot.
Serving size: Complete recipe
Calories 393 Calories from Fat 157
% Daily Value*
Total Fat 17 g26.9%
Saturated Fat 4.9 g24.7%
Trans Fat 0.1 g
Cholesterol 544.6 mg181.5%
Sodium 1338.8 mg55.8%
Total Carbohydrates 12 g4%
Dietary Fiber 0.44 g1.7%
Sugars 4.1 g
Protein 44 g87.1%
Vitamin A 314% Vitamin C 45.8%
Calcium 2.1% Iron 78.8%
*Based on a 2000 Calorie diet