---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CHOCOLATE COVERED MARSHMALLOWS
  Categories: Candies, Mw, Chocolate
       Yield: 50 Servings
  
       1 c  Chocolate chips
     1/4 c  Shortening
       1 pk Marshmallows, large
      50    Toothpicks
  
    Place chocolate chips and shortening in 2-cup measure. Microwave at 50%
   (Me- dium)  1-1/2  to 3-1/2 minutes, or until chips are shiny and soft.
   
   Stir  until smooth.  Place nuts in shallow dish. Insert pick in top of each
   marshmallow.  Dip in chocolate to cover completely. Roll in nuts, coating
   about three-fourths the way up. Set on wax paper.
   
   Repeat with remaining marshmallows.  Let stand until firm. Stir together
   leftover nuts and chocolate.
   
   Drop by spoonfuls onto wax pa- per.   Wrap marshmallows and candy drops
   individually in plastic wrap or store in covered container.
   
   NOTE: This mixture can also be used for bananas: Slice, dip and freeze. Can
   also be used for strawberries as for any other dipping candy recipe. The
   straw- berries can be dipped and placed in egg cartons until dry. ANY FRUIT
   RECIPES SHOULD BE PLACED IN THE REFRIGERATOR UNTIL READY TO SERVE. The
   fruit coated candy will keep 2 or three days.
   
   DEIDRE ANNE PENROD (FGGT98B)
  
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