---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE EASTER EGGS
  Categories: Chocolate, Candies, Canadian
       Yield: 32 eggs
  
       1 c  Butter; softened
       3 lb Icing sugar
     2/3 c  Condensed milk
       1 tb Vanilla
     1/2 ts Salt
       1 lb Semisweet chocolate,chopped
       2 tb Vegetable shortening
 
 -----------------------------------ICING-----------------------------------
       2 lb Icing sugar
       1 c  Vegetable shortening
     1/2 c  Milk
            Food colouring (optl)
  
   To increase variety, divide dough into four portions and use extra
   flavors.
   In a large bowl, beat butter until fluffy; gradually beat in icing sugar,
   milk, vanilla and salt. On work surface, knead until smooth. Shape into 32
   eggs. Refrigerate for 1 hour or until firm.
   In ;bowl over ;hot (not boiling) water, melt chocolate with shortening;
   remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake
   off excess. Repeat with remaining eggs. Place on waxed paper-lined baking
   sheets; refrigerate until chocolate is set.
   Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
   Beat in milk until smooth. Divide into batches; beat in food colouring (if
   using). Decorate eggs.
   Extra Flavors: (per one-quarter of egg mixture)
   Chocolate: beat in 1 tbsp unsweetened cocoa powder
   Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
   Citrus: beat in 1 tbsp grated orange rind.
  
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