| 3 lbs. boneless chuck, rump or possibly lean stew beef |
1/4 lb |
$5.49 per pound
|
$1.37 |
| 1 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 tbsp. Wesson pure vegetable oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 1/2 c. water |
2 tablespoons |
n/a
|
|
| 2 (6 ounce.) cans Hunts tomato paste |
1 fl oz |
$1.29 per 6 ounces
|
$0.11 |
| 2 tbsp. lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1/2 teaspoon sugar |
0.04 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 teaspoon marjoram or possibly oregano |
0.08 teaspoon |
$6.49 per 1/3 ounces
|
$0.04 |
| 1 sm. carrot, thinly sliced |
0.08 carrot |
$1.49 per pound
|
$0.01 |
| 1 clove garlic, crushed or possibly 1/8 teaspoon garlic pwdr |
0.08 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 pound sea shell or possibly elbow macaroni, cooked |
1 1/3 oz |
n/a
|
|
| 1/4 c. grated Parmesan cheese |
1 teaspoon |
$5.49 per 6 ounces
|
$0.07 |
| Total per Serving |
$1.62 |
| Total Recipe |
$19.48 |
Suggestions?