Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Cocktail Medallions




Source of Recipe


Exported from MasterCook


List of Ingredients




1 can (#2) pineapple chunks
3 tablespoons soy sauce
1 tablespoon wine vinegar
1 tablespoon brown sugar
1/4 teaspoon ginger
1/4 teaspoon salt
1 pound chicken livers (about 30)
10 ounces water chestnuts (canned)
30 strips bacon, half lengthwise


Recipe



Drain syrup from pineapple chunks. Stir in soy sauce, vinegar, brown sugar, ginger and salt. Count the pineapple chunks and add to marinade.

Cut chicken livers in half so that there is a number equal to number of pineapple chunks. Drain water chestnuts and cut into same number of pieces. Add livers and water chestnuts to marinade. Cover and refrigerate several hours. Cut bacon in half lengthwise.

Using a small wooden skewer for each medallion,m skewer one end of bacon strip; then add a piece of pineapple, piece of liver and piece of water chestnut. Wrap other end of bacon around, skewering it to hold. Place all medallions in flat freezer container and pour marinade over them. Freeze.

To serve: Defrost, drain marinade and reserve and arrange on broiler pan. Broil about 4 inches from heat, turning once, until livers are done and bacon is crisp, 4 to 5 minutes. Brush once or twice with marinade. Keep hot on hot tray or in chafing dish.