| 1 pound spaghetti |
1 1/3 oz |
$1.25 per pound
|
$0.10 |
| 4 cloves garlic, peeled |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3 1/4 c. chicken stock |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.15 |
| 2 tbsp. sugar |
1/2 teaspoon |
$1.44 per pound
|
$0.01 |
| Seasoning mix 2 (see Memo) |
0.08 seasoning |
$1.53 per 1 1/4 ounces
|
$0.02 |
| Seasoning mix 1 (see Memo) |
0.08 seasoning |
$1.53 per 1 1/4 ounces
|
$0.02 |
| 1 c. finely minced onions |
1 tablespoon |
$0.79 per pound
|
$0.02 |
| 2 teaspoon chopped garlic |
1/6 teaspoon |
$4.00 per pound
|
$0.00 |
| 2 tbsp. Worcestershire sauce |
1/2 teaspoon |
$5.29 per 10 fluid ounces
|
$0.04 |
| 32 ounce. tomato sauce |
2 2/3 oz |
$1.85 per 15 fluid ounces
|
$0.30 |
| 2 c. finely minced scallions |
2 tablespoons |
$1.09 per cup
|
$0.18 |
| 2 lbs. boneless chicken (light and dark), cut in 1/2 inch cubes |
2 2/3 oz |
$0.98 per pound
|
$0.16 |
| Total per Serving |
$1.03 |
| Total Recipe |
$12.40 |
Suggestions?