| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Christian | Appetizers | 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 | T | Soy sauce |
| 1 | Egg yolk | |
| 2 | t | Ground ginger |
| 1 | Clove garlic, crushed | |
| Sherry-Orange Sauce- | ||
| 2 | 11 oz mandarin orange | |
| segments | ||
| 3/4 | c | Chicken broth |
| 1/3 | c | Christian Brothers® golden |
| sherry | ||
| 2 | T | Cornstarch |
| 2 | T | 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 <[email protected]>" <[email protected]> on Nov 4, 1997
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