1 pound chicken livers

1 pound regular sliced bacon

seasonings; curry, onion and garlic powder, pepper, poultry seasoning

Cut chicken livers in small bite size pieces. Sprinkle seasonings desired and toss well to coat evenly. Cut bacon strips into thirds or fourths, depending on size of liver pieces. Place chicken liver piece about 1 inch from end of bacon strip. Fold short end over liver and continue rolling bacon strip tightly around liver. Use a knife edge to tuck bacon end under liver piece. Place a wire rack to broil 3 inches from heat, turning as needed, or place in fry pan with loose end down to seal, turning as it browns. Best when served piping hot. Makes from 32 to 48 hors d’oeuvres.