1 (12 oz.) pkg. (2 cups) chocolate chips
1/4 c. vegetable shortening
Fresh strawberries, washed and dried
OR Mandarin orange slices, drained
OR Pineapple chunks, drained
OR Maraschino cherries, drained

Over hot (not boiling) water, combine chocolate chips and shortening; stir until smooth. Remove from heat but keep chocolate over hot water. (If chocolate begins to set, return to heat. Add 1 to 2 tsp. shortening; stir until smooth.) Dip pieces of desired 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.