-=> Dave Drum wrote to Mike Powell <=-

 DD> I'm sure that there were still Tupperware parties. But they were, no
 DD> doubt, more like coffe klatches with lots of "Did you hear ....?" and
 DD> "I can't believe .... " going on as the potential customer base was, by
 DD> now, saturated and had full cabietrs.  Bv)=

There has been a guy at my local VA lately selling real Tupperware in the
main atrium.  When I get my crumbs from Uncle Sam, I want to go get a good
pitcher for water from him.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Israeli Chocolate-Coated Orange Peels
 Categories: Candies, Fruits, Harned 1994, Jewish
      Yield: 1 Batch
 
      3    Oranges
      2 c  Sugar
           -- plus extra for rolling
      2 tb Fresh lemon juice
      5 oz Bittersweet chocolate
           -- finely chopped
           -- not unsweetened
      2 ts Vegetable oil
 
  "I first tasted these peels in Israel, where they are made from the
  local Jaffa oranges.  Often when you drop in at someone's home, the
  hostess will set them out for nibbles."
  
  Line a baking sheet with wax paper. Set aside.
  
  Scrub oranges well, and cut in half.  Scoop out the flesh and reserve
  for another use.  Place the shells in a medium-sized bowl and cover
  with cold water, keeping them under water with a small plate or lid.
  Let soak for about 4 hours or overnight, replacing the water once.
  
  Cut each shell in half; place in a large heavy saucepan. Add water to
  cover and bring to a boil over medium high heat. Boil for 15 minutes.
  Drain and repeat the process.  When oranges are cool enough to
  handle, cut into strips about 1/4 by 2".  Return the strips to the
  saucepan; add sugar and 1 cup water. Bring to a simmer over low heat.
  Cook gently, stirring occasionally, until liquid is almost gone,
  about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.)
  Add the lemon juice; stir to coat the strips. Drain the strips in a
  sieve. When they are cool enough to handle, spread on the prepared
  baking sheet.
  
  Put all but 1/4 c. of the chocolate and the oil in the top of a double
  boiler set over barely simmering water. Stir just until melted, remove
  double boiler from heat, and add the remaining chocolate, stirring
  until melted.  Roll each orange strip in sugar, then dip half of each
  peel into the chocolate and return to the baking sheet. Place in the
  freezer for a minute or two to let the chocolate set. Remove from the
  freezer and let them sit for several hours until they are firm.
  (Store in an airtight container for up to 3 months.)
  
  Yield: About 80 candies.
  
  Nutritional information per serving: 30 calories each; 0 g protein; 1
  g fat; 6 g carbohydrates; 0 mg cholesterol.
  
  Posted by Al Rice of Alaska.  Formatted by Cathy Harned.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean

... Parallel lines have so much in common.
--- MultiMail/Linux