| 4 Cups All Purpose Flour |
1/2 cup |
$2.99 per 5 pounds
|
$0.08 |
| 1 Tsp. Salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 Tsp. Baking Powder |
0.06 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1/4 Cup Olive Oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 Cup Warm Water |
2 tablespoons |
n/a
|
|
| 1 Beaten Egg |
1/8 egg |
$2.53 per 12 items
|
$0.03 |
| 1 32 Oz. Jar Sauerkraut, well drained |
4 oz |
$2.39 per 32 ounces
|
$0.30 |
| 2 Large Sweet Onions, peeled and cut into half rings |
1/4 onions |
$0.99 per pound
|
$0.08 |
| 3/4 Cup of Butter, divided (1/2 cup to brown the pierogies and 1/4 cup to sauté the onion) |
1 tablespoon |
$3.99 per 16 ounces
|
$0.19 |
| 1/8 Cup Dry Red Wine |
3/4 teaspoon |
$0.35 per fluid ounce
|
$0.04 |
| Total per Serving |
$0.82 |
| Total Recipe |
$6.56 |
Suggestions?