| 2 c. sliced zucchini |
1/2 cup |
$1.99 per pound
|
$0.25 |
| 3/4 c. thin carrot strips, 1 inch long |
3 tablespoons |
$1.49 per pound
|
$0.08 |
| 2 T butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1/4 c. flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 2/3 c. whipping cream |
2 tablespoons |
$3.89 per pint
|
$0.32 |
| 1 pound scallops, rinsed, liquid removed |
1/4 lb |
$9.99 per pound
|
$2.50 |
| 2 T grated Parmesan cheese |
1/2 teaspoon |
$5.49 per 6 ounces
|
$0.03 |
| 1/4 teaspoon salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon white pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 T dry white wine |
1/2 teaspoon |
$0.35 per fluid ounce
|
$0.03 |
| 1 (4 ounce) can Pillsbury crescent rolls |
1 fl oz |
$2.00 per 16 1/3 ounces
|
$0.13 |
| 1 egg white, beaten |
1/4 egg |
$2.53 per 12 items
|
$0.05 |
| 3 T Kraft grated Parmesan cheese |
3/4 teaspoon |
$5.49 per 6 ounces
|
$0.05 |
| Total per Serving |
$3.48 |
| Total Recipe |
$13.91 |
Suggestions?