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1 (12 oz.) pkg. (2 c.) semi-sweet chocolate or 1 (11 1/2 oz.) pkg. milk chocolate morsels
1/4 c. vegetable shortening
Fresh strawberries, washed & drained (not chopped) or mandarin orange slices, drained or pineapple chunks, drained or maraschino cherries, drained

Over hot (not boiling) water, combine chocolate morsels and shortening; stir until morsels melt and mixture is smooth. Remove from heat but keep chocolate over hot water. To have the effect of an electric fondue pot or skillet, set the heat at low.

Keep heat set on low. Dip pieces of fruit into chocolate mixture, shaking off excess chocolate. Place on foil-lined cookie sheets. Chill in refrigerator 10 to 15 minutes until chocolate is set.

Gently loosen fruit from foil with metal spatula. Chocolate dipped fruit may be kept at room temperature up to 1 hour. If chocolate becomes sticky, return to refrigerator.

Makes 1 cup coating.

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