Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pound spaghetti
- four slices bacon
- one teaspoon salt
- four tablespoons grated cheese
- one cup rice
- two tablespoons cheese
- one small onion
- one saltspoon paprika
Directions
One-half pound spaghetti, one-half can tomatoes, four slices bacon, one small onion, one saltspoon paprika, one teaspoon salt, four tablespoons grated cheese, cracker crumbs. Boil spaghetti with paprika. At same time boil tomatoes with salt and strain out seeds. Put bacon and onion through food chopper and fry brown. Add tomato and spaghetti and heat through. Then pour all in a baking dish, cover with cracker crumbs and cheese and bake until brown. Mrs. Walter F. Heinemanx.
BETHANY UNION COOK BOOK 169
TOMATOES AND RICE,
One can tomatoes, one cup rice, two tablespoons cheese, salt. L5oil the rice and add the tomatoes and grate tlie cheese over the top. Bake twenty minutes.
Mrs. H. a. Sewakd.
WHITE SAUCES