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.
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