1/2 lb. butter

1 can Eagle Brand condensed sweetened milk

2 lbs. confectioners sugar

2 large jars or 4 small jars of Maraschino cherries

1 large & 1 small package semi-sweet chocolate chips

3/4 stick paraffin wax

	Drain cherries and chill. (Chill overnight--they are easier to work with the longer they chill)
	Cream butter, then add milk and sugar in mixing bowl. Chill for 30 minutes.
	Have extra powdered sugar set aside to dip hands in so cream mixture won't stick to hands.
	In palm of hand, place a small amount of cream mixture, then roll into a ball the size of a quarter.
	Flatten it out, then place a cherry inside and roll up to close, covering cherry completely.
	Place covered cherries in plate or on cookie sheet until a lot are covered.
	Place cherries in refrigerator or freezer for about 30 minutes.
	As cherries are chilling, melt chocolate chips and paraffin wax in double boiler on low heat.
	Using a toothpick, dip cherries one at a time into the melted chocolate and place on wax paper.
	Cover toothpick hole with a drop of chocolate mixture.

From The Kitchen Of: Nell Waters ~ 43rd Street Church of Christ, Austin, TX