2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1 cup water
1 1/4 teaspoons horseradish
1/4 teaspoon dill weed

Heat all ingredients to simmering, stirring occasionally. Serve hot with green onion “swizzle sticks.” 6 servings (about 1/2 cup each).

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

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. Drain. 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 550°. Broil 3 to 4 inches from heat 10 minutes or until bacon is crisp, turning occasionally. 12 appetizers.

Teriyaki Sauce: Mix 1/4 cup salad oil, 1/4 cup soy sauce, 2 tablespoons catsup, 1 tablespoon vinegar, 1/4 teaspoon pepper and 2 cloves garlic, crushed.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.