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Hello and Welcome to The 70's Preservation Society. Here are some of Sweet Loretta's secret recipes.
Well I guess they're no longer secret now that I've published them here. Enjoy them, because we certainly
have over the years.
Ingredients:
2-8oz. Pkgs. of cream cheese
2-cups shredded cheddar cheese
1-Tbsp-chopped pimento
1-Tbsp-chopped bell pepper
1-Tbsp-chopped onion
2-tspn-worchestershire sauce
2-tspn-lemmon juice
Dash of red pepper
Chopped pecans
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DIRECTIONS: Cream both cheeses and add the rest of the ingredients except the nuts and refrigerate for at least two hours. After it's chilled, shape into a ball and roll in the chopped pecans. Serve with your choice of crackers.
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Ingredients:
2-cups of bisquick
1-lb. of sausage
1-cup of shredded cheddar cheese
Small amount of milk
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DIRECTIONS: Combine bisquick and cheese. Pinch the sausage in to small pieces and add to the mixture. Add a small amount of milk to make it stick together and roll into small balls about the size of a quarter and bake at 350 degrees until they are lightly browned. Let them cool for about a minute and they're ready to eat. Be careful....there hot!!!
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Ingredients:
1-cup of butter
2-cups of peanut butter
5-cups of powdered sugar
1/2 bar paraffin
12 oz. semi sweet chocolate chips
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DIRECTIONS: Melt butter and peanutbutter. Remove from heat and gradually add powdered sugar. Form into balls
about the size of a half dollar and refrigerate for at least two hours. After refrigeration. Melt Chocolate
chips and 1/2 bar of paraffin. Dip balls into chocolate mixture with a tablespoon and put on a cookie sheet
lined with wax paper. Refrigerate again until cooled and there ready to eat.
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Ingredients: for 4 to 5 dozen.
You can split the ingredients for smaller batches.
2-cups of oil
2-cups of shortening
4-cups of Sugar
4-cups of Brown Sugar
8-Eggs
4-teaspoons of vanilla
6-cups of Flower
4-teaspoons of salt
4-teaspoons of soda
1-cup of grapenuts
1/4-cup of wheatgerm
10-cups of Oatmeal
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DIRECTIONS: Add ingredients slowly in this order and mix after each is added. Roll mixture into balls or drop by
tablespoon on an ungreased cookie sheet. Bake at 350 degrees until they are brown. You can brown to taste, the
browner they are the crispier they are.
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Ingredients:
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
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DIRECTIONS: In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard,
garlic and flour. Heat until almost boiling then gradually stir in the cheese. Continue heating until all the
cheese has melted. Keep the mixture warm and melted in a fondue dish. Serve with 3/4 to 1 inch toasted bread
squares or raw vegetables. Enough for 4.
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Ingredients:
1/4 cup butter
1/4 cup flour
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 ground up jalapeno juice and all
1 bottle (12 oz.) beer
1 1/2 cups of Cheddar cheese, the older the better, shredded. a few drops of lemmon juice will help it
melt.
1/1/2 cups of Monterey Jack
1 Baguette cube in 3/4 to 1 inch cubes toasted until they have a crust on the edge.
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DIRECTIONS: In saucepan, melt the butter; then blend in the flour, Worcestershire sauce and mustard.
Then gradually stir in beer and keep stirring until mixture comes to a boil and add the ground
up jalapeno. Reduce heat and slowly add the cheese and stir until melted. Then transfer the
mixture to a fondue pot and put one of those burners under it. Serve with 3/4 to 1 inch bread
cubes toasted. We also used raw vegetables like broccoli, baby carrots etc. to dip in this fondue,
because we thought it was healthier. This is the recipe we used to make enough for the two of us
and we doubled it or tripled it for more people.
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Current Date: Tuesday, September 07th 2010.
Last Modified: Aug 26, 2010 @ 01:49pm
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