MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: White Chocolate-Dipped Strawberries
 Categories: Five, Fruits, Cocolate
      Yield: 18 servings

     12 oz White baking chips (2 cups)
      1 tb Shortening
     18 lg Strawberries w/leaves
    1/2 c  Semisweet chocolate chips
      1 ts Shortening

  Cover cookie sheet with waxed paper. Heat white baking
  chips and 1 tablespoon shortening in 2-quart saucepan
  over low heat, stirring constantly, until chips are
  melted.

  For each strawberry, poke fork or toothpick into stem
  end, and dip three-fourths of the way into melted chips,
  leaving top of strawberry and leaves uncoated. Place on
  waxed paper-covered cookie sheet.

  Heat semisweet chocolate chips and 1 teaspoon shortening
  in 1-quart saucepan over low heat, stirring constantly,
  until chocolate chips are melted. (Or place chocolate
  chips and shortening in small microwavable bowl.
  Microwave uncovered on Medium (50%) 1 minute; stir.
  Microwave 2 to 3 minutes longer, until mixture can be
  stirred smooth.)

  Drizzle melted semisweet chocolate over dipped
  strawberries, using small spoon. Refrigerate uncovered
  about 30 minutes or until coating is set.

  EXPERT TIPS: Dip the berries in the melted semisweet
  chocolate and drizzle with the melted white baking
  chips.

  Melt the semisweet chocolate chips and 1 teaspoon
  shortening in a resealable plastic food-storage bag in
  the microwave on Medium (50%) until chips are softened;
  squeeze bag until chips are smooth. Snip a corner of the
  bag, and squeeze for easy drizzling.

  Rinse strawberries with cool water just before you are
  ready to use them, and pat dry with paper towels. If you
  wash and then refrigerate the strawberries ahead of
  time, they will turn mushy.

  RECIPE FROM: https://www.bettycrocker.com

  Uncle Dirty Dave's Archives

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... All fungi are edible; but some only once.
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