Name: Ginger Pork Balls in Sherry-Orange Sauce
Ingredients: 1 c Fresh bread crumbs; 1/4 c Christian Brothers® golden sherry; 1 1/2 lb Lean ground pork; 1/2 c Minced water chestnuts; 2 tb Soy sauce; 1 Egg yolk; 2 ts Ground ginger; 1 Clove garlic; crushed -Sherry-Orange Sauce---; 2 cn (11 oz) mandarin orange segments; 3/4 c Chicken broth; 1/3 c Christian Brothers® golden sherry; 2 tb Cornstarch; 2 tb Soy sauce

I love all the passages in the Bible that take the heart of a mother and then use it to explain other biblical relationships. For example, when God wanted to illustrate His tenderness for His people, He said in Isaiah 66, “As one whom his mother comforts, so I will comfort you” (Isa. 66:13). When Paul spoke of his pastor’s heart for the church he said, “But we proved to be gentle among you, as a nursing mother tenderly cares for her own children” (1 Thes. 2:7). When David considered his hope in the Lord he said, “Surely I have composed and quieted my soul; like a weaned child rests against his mother” (Psm. 131:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Christian	Appetizers, Hors d’oeuv, Hot, Pork & ham	1	Servings

INGREDIENTS

1	c	Fresh bread crumbs
1/4	c	Christian Brothers® golden sherry
1 1/2	lb	Lean ground pork
1/2	c	Minced water chestnuts
2	tb	Soy sauce
1		Egg yolk
2	ts	Ground ginger
1		Clove garlic; crushed -Sherry-Orange Sauce—
2	cn	(11 oz) mandarin orange segments
3/4	c	Chicken broth
1/3	c	Christian Brothers® golden sherry
2	tb	Cornstarch
2	tb	Soy sauce

INSTRUCTIONS

To make pork balls: In a large bowl combine bread and sherry; set aside for
10 minutes. Add remaining ingredients except Sherry-Orange Sauce. Mix to
blend thoroughly. Cover and chill at least 30 minutes. Form into 1-inch
balls. Place slightly apart on baking sheet. Bake in a 400° F oven about 20
minutes or until cooked through and slightly browned.
Meanwhile, prepare Sherry-Orange Sauce. Add drained pork balls to sauce.
Cook over medium heat until hot through, stirring gently. Remove from heat;
gently stir in orange segments (reserved in the Sherry-Orange Sauce
recipe). Serve hot with cocktail picks for spearing. Makes about 5 dozen.
To make sherry-orange sauce: Drain liquid from orange segments into a 2-cup
measure; reserve segments. Add broth to orange liquid to make 2 cups. Pur
into a 2-quart saucepan. Mix sherry, cornstarch and soy sauce; add to
saucepan. Cook and stir over medium heat until smooth and thickened. Simmer
one minute.
NOTES : First prize winner in the Christian Brothers contest. Recipe by:
Favorite Brand Name Recipe Cookbook, 1981
Posted to MC-Recipe Digest V1 #882 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Nov 4, 1997

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