This recipe appears in Viva Lappetit compiled by The South Coast Child Guidance Clinic in Costa Mesa, California in 1967
1 can water chestnuts

¼ lb. chicken livers

lb. bacon

2 cups cooking oil

Sweet and Sour Sauce

1 cup sugar

½ cup white vinegar

½ cup water

1 Tbsp chopped green pepper

1 Tbsp chopped pimento

1 tsp paprika

½ tsp salt

2 tsp cornstarch

1 Tbsp cold water
Slice water chestnuts into thirds; slice chiken livers into about the same size as water chestnuts. Cut bacon into 2" pieces. Wrap water chestnut and a piece of chicken liver with bacon and secure firmly with a toothpick.

Cooking oil should be heating in a deep fry cooker. Deep fry the rumaki until bacon is well cooked. Serve with sweet and sour sauce.


Combine sugar, vinegar, ½ cup water, green pepper, pimento, paprika and salt. Boil 5 minutes. Blend cornstarch and water; add to sugar and cook until thickened. Cool and strain. Just before serving add a few bits of bright pimento and a little finely chopped parsley for color. 

Viva Lappetit
Viva Lappetit

The South Coast Child Guidance Clinic 


Spices and Seasonings

Chicken Livers
Chicken Livers


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