6 chicken livers
4 water chestnuts
Teriyaki Sauce (below)
6 slices bacon, cut in half
brown sugar

Teriyaki Sauce:
1/4 cup salad oil
1/4 cup soy sauce
2 tbsp. ketchup
1 tbsp. vinegar
1/4 tsp. pepper
2 cloves garlic, crushed
12 appetizers
Cut chicken livers in half; cut each water chestnut into 3 pieces.
Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours.
Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice.
Secure with wooden pick; roll in brown sugar.
Set oven control at broil and/or 550F.
Broil for 10 minutes or until bacon is crisp, turning occasionally.

Teriyaki Sauce:
Mix all ingredients together.