Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 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 cup white sauce
- one cup rice
- two quarts of water boil- ing
- 1 cup rich milk
- 1 tablespoon butter
- one-half green pepper
- pepper
- salt
Directions
One can small tomato soup seasoned with one-half green pepper, a little onion and one-half cup white sauce. Serve hot.
Wash well one cup rice. Have two quarts of water boil- ing. Put in grains slowly, so as not to stop the boiling. Stir with a wooden spoon to prevent rice sticking to bot- tom of vessel. Cook twenty-five minutes or until grains are tender. Drain, sprinkle with salt and put in oven to dry. If to be served at table season with butter.
Rice prepared as above, add 1 cup rich milk or cream and 1 tablespoon butter. Set dish or vessel over hot water and let season.
Cook rice, put layer into shallow pan, sprinkle with grated cheese, another layer of rice and cheese. Season with butter, pepper and salt and bake long enough to melt cheese.
Break in pieces, drop in boiling water, or, if desired, whole. Let drop from ends gently into the boiling water, with salt added. Let cook until tender, drain off hot water and pour over macaroni cold water to blanch. Serve with cream sauce.