Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- half cupful of rice until very tender
- two tablespoonfuls of butter
- a pound of cheese
- one large onion
- six medium-sized peppers
- salt
- pepper
- cayenne
Directions
Take seed from the number of peppers needed and soak in weak brine for half an hour. Put on the fire in cold water and let come slowly to boiling point — boil two minutes (long boiling will toughen the peppers). Wash and boil a scant half cupful of rice until very tender, and allow to steam dry. Melt two tablespoonfuls of butter and fry in it one large onion, finely chopped; add to this one-half can of tomatoes, and season with salt, pepper, and a dessertspoonful of Worcestershire sauce. Turn in the cooked rice and let bubble up until thoroughly heated. A little finely chopped ham will greatly improve this mix- ture. Fill the peppers and sprinkle over each a tiny portion of grated cream cheese. Run into the oven and heat very hot. Serve with a tomato sauce. This amount will fill six medium-sized peppers.
SPAGHETTI.
Take about half a box of Italian spaghetti; break in small pieces and drop into boiling, salted water; boil twenty minutes. Dash in a little cold water and let stand for a few minutes to swell ; drain. Turn into a double boiler the contents of one can of Campbell's tomato soup, add a little salt, cayenne pepper, and a dessertspoonful of Worcestershire sauce. Put the spaghetti into this mixture and set on back of range to slowly boil for one and a half hours. Just before serving add a quarter of a pound of cheese, broken in pieces, and let it melt thoroughly. Serve with a tiny portion of cheese on top.