Juniorettes Recipes
JUNIOR'S MOST FAMOUS CHEESECAKE
Provided by Food Network
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix.
- Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out.
JUNIORETTES
When I was younger, there was a type of pasta called Juniorettes. Using that type of pasta, my mom always made a favorite summer/weekend lunch- which we called Juniorettes. However, all of a sudden, the Creamette company decided to quit making that type of pasta. In response, we stocked up on it, but we were 'afraid' to use it, and eventually the 7 or 8 boxes of Juniorettes became old and we had to throw them away. Despite the tragedy of what happened, we found that a similar pasta- Rotini- could be used to make Juniorettes. Confused? I hope not! Basically, even though we use Rotini, they are still Juniorettes in our hearts...:) Anyways, this simple pasta dish is an alternative to the usual Macaroni and Cheese as well as a favorite summertime meal when we are low on time, or just don't have anything else to make. Everyone loves it- and the hot tomato sauce makes it very filling. I hope you enjoy!
Provided by BeccaB3c
Categories Lunch/Snacks
Time 14m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Bring a pot of water to a boil.
- Cook the Rotini pasta until"Al Dente" (approximately 8-9 minutes, or just test them until done) Drain the pasta.
- While they are draining, pour the can of tomato sauce into the pot in which the pasta was cooked (this will heat up the sauce) Then, add the pasta to the sauce and mix thoroughly (the pasta will also help to heat up the sauce) Serve, and enjoy!
SLOW COOKER VEGETARIAN LASAGNA
In college, choosing macaroni and cheese or juniorettes is always a first choice- But sometimes, it just doesn't cut it. Home cooked meals are very necessary every once in awhile, as you may know. Slow cooker recipes are great in apartments, especially when space is limited to prepare a feast. This takes only minutes to prepare, then let it cook while you study or rest for 2 1/2 hours. *Note: Veggie crumbles are a heat and serve vegetarian meat substitute- If you don't want this to be vegetarian, you can substitute 8 ounces ground beef, browned, for the crumbles.
Provided by BeccaB3c
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine marinara sauce and tomatoes with their juice.
- Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
- Spoon 1 cup tomato-sauce mixture into bowl.
- Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
- Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
- Spread half of spinach over cheese.
- Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
- Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.
Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 527.5, Carbohydrate 20.8, Fiber 4.4, Sugar 11, Protein 10
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