Recipes by Arthur Godfrey: Bacon-Wrapped Chicken Livers and Water Chestnuts Rumaki; Hawaiian Spareribs; Sashimi

Arthur Godfrey's Bacon-Wrapped Chicken Livers and Water Chestnuts Rumaki

4 chicken livers
12 water chestnuts
8 slices bacon cut in half crosswise
1/2 cup soy sauce
1/2 teaspoon powdered ginger

Cut each liver into several parts, fold around a water chestnut, wrap bacon around liver and chestnut, fasten with toothpick. Marinate in ginger-flavored soy sauce 1 hour. Place on rack in shallow baking pan. Bake in 425 degree oven 10 minutes or until bacon is crisp and brown. Replace toothpicks with cocktail picks. Serve with Chinese duck sauce or chutney or a favorite dip.

Arthur Godfrey's Hawaiian Spareribs

3 pounds spareribs cut into individual ribs
1 1/2 tablespoons cornstarch
1/2 cup soy sauce
1 tablespoon syrup from preserved kumquats
1 mashed clove of garlic
3 tablespoons ground sesame seeds
3 tablespoons chopped scallions
Canned, drained pineapple chunks
Preserved kumquats

Mix together cornstarch, soy sauce, syrup, garlic, sesame seeds and scallions. Marinate ribs 2 hours in mixture. Thread ribs alternately on skewers with pineapple chunks and kumquats. Broil 8 minutes per side or until meat is tender and brown.

Arthur Godfrey's Sashimi

1 pound boneless raw fish (tuna, red snapper or sea bass)
1 cup shredded lettuce (or 3/4 cup thinly sliced daikon and cucumber)
1 teaspoon dry mustard (or grated fresh or dry ginger roots)
1 tablespoon olive oil
1/2 cup lemon juice (or soy sauce)

Cut fish diagonally into strips 1 1/2 inches long, 3/4-inch wide, and 1/8-inch thick. Chill, then arrange slices on bed of shredded lettuce (or daikon and cucumber). Make sauce from mustard (or ginger), olive oil and lemon juice. Serve in a separate dish. Dip fish strips into sauce singly and eat.