Sheilas Homemade Spaghetti Recipes

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.

SHEILA'S HOMEMADE SPAGHETTI

Steps:

• 1. Open all six cans of sauce. Place in large pan add chopped onion, pepper, 1/2 cups Parmesan, 1/2 cup sharp cheddar, & 4tbs butter. Cook all sausage. Keep the juice & add to sauce cook for 1 hour.
• 2. Meatballs: Add the other 1/2 of Parmesan, 2 eggs, 1/4 cup of milk, the basil, oregano, & Italian seasoning. Mix all together & form into medium sized-balls. Place into sauce to cook for seven hours or until sausage is very tender.
• 3. Make spaghetti. Pour sauce over and enjoy!

SHEILA'S MACARONI AND CHEESE

Steps:

• Boil macaroni to desired doneness, app. 7 minute Drain when done.
• While macaroni is cooking, melt butter over low heat, stir in flour.
• Raise heat to allow mixture to bubble (but not brown), stirring constantly.
• Add milk, mustard and onion.
• Stir over medium heat until mixture thickens.
• Add cheese-stir until blended.
• Add drained macaroni.
• Turn into casserole dish and sprinkle with breadcrumbs.
• Bake in a 400 degree oven for app. 30 minutes.
• Let cool slightly before serving.

SHEILA'S CHICKPEA AND PASTA SALAD

Steps:

• Whisk together vinegar and garlic, followed by oil. Stir in rosemary, parsley and olives.
• Toss with chickpeas.
• Season with salt and pepper.
• Marinate 30 minutes.
• Cook pasta to desired doneness. Drain.
• Toss with chickpea mixture and feta cheese.
• Check seasoning and add more vinegar or oil if needed.
• Serve warm or at room temperature.

SHEILA'S SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Drain clams, reserving 1-1/2 cups liquid. Set aside.
• In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat.
• Stir in clam liquid, 3 T. parsley, and salt; return to heat and bring to boiling. Reduce heat again; simmer, uncovered, 10 minutes.
• Add clams; simmer 3 minutes.
• Serve hot over spaghetti, garnished with remaining 1 T. parsley and Parmesan cheese to taste.