1/2 pound chicken livers
1/4 cup butter
2 tablespoons Lemon Juice
2 teaspoons brown sugar
1 teaspoon green onion (chopped)
1/2 teaspoon dry mustard
Dash of ginger
Dash of garlic salt
1 (5 ounce) can water chestnuts (drained and chopped)
4 slices crisp bacon (crumbled)

Cook chicken livers in butter until no longer pink; cool. Put chicken livers through sieve or blend with liquid in blender until smooth. Add lemon juice, soy sauce, brown sugar, onion, mustard, ginger and garlic salt, blending until smooth. Stir in water chestnuts and bacon. Chill. Garnish with additional chopped green onions and serve with crackers.

This tested recipe was sent to me by my daughter, Susan.

Jo Waters, Abqaiq