Instructions: Cut the livers in half if they are large, wash them well and drain. Cut the bacon slices in half. Wrap 1 piece of liver and 1 waterchestnut with a half slice of bacon. Secure them with a toothpick. Place them in a bowl. Combine all remaining ingredients and pour over the Rumaki in the bowl. Cover and chill to marinate for at least 3 hours. When ready to cook, remove them from the marinade and place them on a baking sheet. Discard the marinade. Broil, 6" from the heat for 7-10 minutes, until the bacon is crisped and the liver is cooked through. Serve with a mustard sauce for dipping if desired.

Rayna Says: I featured these on the menu at my restaurant and they were one of the most popular items. Even people that are not liver fans love these!

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