INGREDIENTS

INSTRUCTIONS

** One tangerine per person and a couple extra for practice. Cut
through the rind of the tangerine around the middle, perhaps a little
closer to the stem end than to the bottom. Gently loosen the skin  from
the sections, and carefully remove the top (the half including  the
stem end). Gently remove the sections from the bottom half, being  sure
to leave some of the pithy center part attached to the bottom  half of
the shell. Press the pithy strands together to form a sort of  wick
about 1/4 to 1/2" long. Put about a spoonful of oil in the  bottom half
and swirl it around to coat the inside of the shell. With  the whole
inside of the shell oil-coated, the lamp will look better  and last
longer. Add or remove oil to leave a slight puddle in the  bottom of
the shell about 1/16" deep. Then light the wick. This will  probably
take several tries, before it will stay lit. Next, take the  top half,
and cut a 1" hole in the center so that the flame can get  air when you
set the top back on the bottom half. Oil the inside of  the top half of
the lamp, and then wipe it dry so that more light  will be able to
shine through. Place the lamp on top of the votive  cup and it is
ready.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 239
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 13mg
Potassium: 331.4mg
Carbohydrates: 23.8g
Fiber: 1.7g
Sugar: 22.1g
Protein: 1.5g