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.

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