Recipe - Ginger Pork Balls In Sherry-Orange Sauce

1 cup Fresh bread crumbs
One fourth cup Christian Brothers® golden
sherry
1 One half pound Lean ground pork
One half cup Minced water chestnuts
2 tablespoon Soy sauce
1 Egg yolk
2 teaspoon Ground ginger
1 Clove garlic; crushed
SherryOrange Sauce
2 cn (11 oz) mandarin orange
segments
Three fourths cup Chicken broth
1/3 cup Christian Brothers® golden
sherry
2 tablespoon Cornstarch
2 tablespoon Soy sauce

To make pork balls: In a large bowl combine bread and sherry; set aside for
10 minutes. Add remaining ingredients except SherryOrange Sauce. Mix to
blend thoroughly. Cover and chill at least 30 minutes. Form into 1inch
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 SherryOrange 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 SherryOrange Sauce
recipe). Serve hot with cocktail picks for spearing. Makes about 5 dozen.

To make sherryorange sauce: Drain liquid from orange segments into a 2cup
measure; reserve segments. Add broth to orange liquid to make 2 cups. Pur
into a 2quart 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 MCRecipe Digest V1 #882 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Nov 4, 1997