Combine all ingredients. Cover a jellyroll pan with aluminum foil. Using a
measuring teaspoon, make small balls of the mixture. Place the balls on the
foil. Bake for 20 minutes. Place in a chafing dish, with cocktail picks
and Duck Sauce nearby for dipping. Makes about 50.
To make Duck Sauce:
Put all the ingredients into the container of an electric blender or the
bowl of a food processor and puree until smooth. Makes about 1 cup. |=|
From "Just for Starters - A Treasury of 350 of the World's Best Hors
d'Oeuvres and Appetizers" by Gloria Edwinn (New York, Viking Press, 1981)