Sheilas Homemade Spaghetti Food

SHERLA'S SOUTHERN GREENS

Steps:

• Hot sauce, such as Aardvark or your favorite
• Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside.
• In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve.

SHERI'S HOMEMADE SPAGHETTI SAUCE

Steps:

• Blanch, peel and core the tomatoes. Chop them so they are in smallish pieces. Place in roaster.
• Peel garlic and place in a food processor. Half and quarter the onions and toss them in with the garlic. Process until finely chopped. Pour in with tomatoes.
• Seed and clean the peppers. Cut in chunks and toss in the food processor. Process until finely chopped. Pour into tomatoes. Stir up well.
• Add remaining ingredients except the bay leaves, allspice and fennel. Take these and divide into two cheese cloth sections. Take each cheese cloth and tie it with spices enclosed. Add to tomatoes.
• Start roaster at about 300°F Get it hot, stirring occasionally. Let it cook for about 3 hours.
• Turn cooker down to 200°F and let simmer either all day or overnight. (I let it go overnight, and when I came out of the bedroom, the house was filled with yumminess).
• Once it reaches the consistency you like, I like mine thick, ladle hot sauce into clean, hot quart jars. Wipe rim clean, place two part canning lids in place and tighten to finger tight.
• Put hot jars into readied pressure canner, process according to processors directions for 25 minutes.

SHEILA'S BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x5x3-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a medium bowl.
• Beat together butter and sugar in another medium bowl until light in color. Beat in eggs, one at a time. Stir in vanilla.
• Stir in flour mixture alternately with bananas and milk. Stir in 3/4 cup of nuts. Pour in prepared pan.
• Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean. Cool on rack for about 10 minutes. Run thin knife around edges. Remove bread from pan to rack to cool. Bread is better next day. Wrap tightly and store at room temperature.

SHEILA'S PERFECT SANGRIA

Steps:

• Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
• Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
• Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.