| 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 <cranew@foothill.net>"
<cranew@foothill.net> on Nov 4, 1997
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