Rumaki from the Plaza Hotel in New York City

these are simple and special -- popular back in the 1950s

• Ready In: 30 mins
• Serves: 24
• Yields: 24 appetizers

Ingredients

• 24  large  canned smoked oysters in  oil
• 12  canned water chestnuts
• 12  slices bacon
• 1  tablespoon  minced onion
• 1⁄2 cup  eden brand tamari soy sauce
• 1⁄3 cup sherry wine
• 1  garlic clove, crushed
• 1⁄2-1  tablespoon ginger, minced
• 1⁄2 teaspoon red pepper flakes (optional)

Directions

1. Note: you can also use 12 chicken livers instead of the smoked oysters!
2. Slice the water chestnuts and bacon slices (and chicken livers, if substituting) in half.
3. Fold a piece of bacon around 1/2 piece of water chestnut and 1 smoked oyster. Secure with a toothpick, making sure that the toothpick goes through the water chestnut.
4. Combine the onion, tamari, sherry, garlic, ginger and pepper flakes in a bowl.
5. Add prepared appetizers and marinate at room temperature for 1 hour.
6. Drain on paper towels.
7. Broil until bacon is crisp, turning to brown on all sides.
8. Serve hot.
9. Makes 24 appetizers.
10. You can partially fry the bacon, if using oysters and not chicken livers.