Rumakie

27 Jun

 

 

Okay  SO this is just like the   hor se douvers you get at big parties with the bacon wrapped around the chicken liver around the water chestnut that are usually swimming in a puddle of grease. this is the same only it looks better and it tastes way better !!!!

Rumakie

1 lb container chicken liver

I lb bacon

1 can water chestnuts – minced

2 onions – chopped

4 cloves garlic – minced

onion/garlic powder, hot sauce (Louisiana) salt and fresh ground pepper.

Fry bacon until crispy. remove. Fry chicken liver until no longer pink, remove .Sauté onion and garlic.

In a blender – add bacon grease , crumbled bacon onions , garlic and puree

Add hot sauce,   powders ,  and salt to  taste.

Scoop into plastic wrap lined mold ,      pack to get air out, refrigerate 3 hours.

Serve with assorted crackers

Eat and Enjoy  !

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4 Responses to “Rumakie”

  1. kristoscooks June 27, 2012 at 7:07 pm #

    Wow great recipe I can hardly wait to try it
    Give us more you are a very prolific writer and a great chef

  2. Jessica June 28, 2012 at 7:29 pm #

    Oh boy! Sounds pretty yummy to me! You should make it, take some pictures, post them, and let us know how it turned out! 🙂

  3. Dave June 28, 2012 at 8:33 pm #

    This stuff is great! I’ve been able to enjoy it every year at Christmas, and always get to take some home, which never lasts until the new year!

  4. Katrina July 7, 2012 at 4:20 am #

    Dad- How can I make the soon to be famous Scott family cookbook if you are going to give all of your BEST recipies away to the public? 🙂

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