8 oz Milk or semisweet chocolate
2 tb Margerine
4    Navel oranges  or
24    Whole unhulled strawberryies
Or
36    Maraschino cherrys w/stems
Or
36    Brazil nuts

Remove peel from oranges and section, but do not remove membrane. Place
chocolate and margerine in a double boiler or saucepan over simmering
water, stir until chocolate is melted and smooth. Do not let any water get
into the chocolate. Make sure ALL fruit is completely dry before immersing
in the chocolate. Place each orange section on the tines of a fork and dip
into the chocolate, coating completely. Place on lightly greased cookie
sheet and chill until firm. Serve at once. If desired, repeat as above with
other fruits. Chocolate covered nuts will keep for a long time, but fruits
should be eaten as soon as possible.