---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Martha Washington Balls
  Categories: Cookies
       Yield: 1 servings
  
       2    Powdered sugar; (1-pound)
       1 c  Butter; melted
       2 c  Coarsely chopped pecans
       1 cn Sweetened condensed milk
            Not evaporated milk)
     1/4    Paraffin block (see note)
       1 pk Semisweet chocolate chips;
            -(6-oz)
  
   Recipe by: St. Louis Post-Dispatch 7/1/96
       Combine sugar, butter, pecans and milk. Roll into balls; chill. Melt
   paraffin and chocolate chips in top of double boiler over barely simmering
   water. Use forks to dip balls into chocolate, then let cool on tray covered
   with waxed paper.
       Note: You can substitute 1 tablespoon plus 1 teaspoon shortening for
   the paraffin. Place chocolate and shortening in small heat-proof bowl. Add
   1 inch of very warm (100- to 110-degree) water to a larger bowl. Place bowl
   with chocolate inside larger bowl and stir constantly until melted, taking
   care not to get any water in chocolate. If water cools, replace with more
   very warm water.
       From recipe collection assembled by the Alabama chapter of the
   Telephone Pioneers of America.
  
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