| 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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