In a shallow bowl, combine the soy sauce, sherry, ginger and garlic.
Add the chicken livers and toss to coat. Let marinate refrigerated for
2 to 4 hours.
Place the oil in a deep pot or a fryer and heat to 350 degrees F. Place
the bacon flat on a work surface and scrape with the back of a knife
to prevent from shrinking while cooking.
Remove the livers from the marinade and pat dry. Place 1 chicken liver
piece on each bacon half and top with a water chestnut slice. Roll up
to enclose the livers and chestnuts in the bacon. Secure with a tooth-
pick or long skewer.
Carefully add to the hot oil in batches. Fry until golden brown and the
livers are cooked through, about 3 minutes. Remove and drain on paper
towels. Remove skewers or toothpicks and place the rumaki on a platter.
[Alternatively rumaki may be broiled on rack of a broiler pan 2 inches
from heat, turning once, until bacon is crisp and livers are cooked but
still slightly pink inside, 5 to 6 minutes. Unwrap one to check for done-
ness.] Serve immediately. Yield: 2 dozen

Cajun Trail Mix
Food Network
Recipe courtesy George Stella

1/2 cup whole raw almonds
1/2 cup pecan halves
1/2 cup walnut halves
1/4 cup unsalted shelled sunflower seeds
1/4 cup unsalted shelled pumpkin seeds
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 pinches cayenne pepper

Preheat oven to 350 degrees F.
In a large bowl, combine all the ingredients and toss well to coat.
Spread the nuts in a single layer on a baking sheet and bake, shaking
them every few minutes, until toasted and fragrant, about 15 minutes.
Let the nuts cool and store in an airtight container.
Yield: 6 servings