| 24 pounds Elbow macaroni, dried |
7/8 oz |
$1.25 per pound
|
$0.07 |
| 4 cups olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 40 pounds frozen vegetables, italian blend |
1 5/8 oz |
$2.80 per 32 ounces
|
$0.14 |
| 1.5 gal chopped green onions |
0 gallon |
$1.09 per cup
|
$0.07 |
| 2 gal black olives, sliced, drained |
0.01 gallon |
n/a
|
|
| 1 gal italian parsley, chopped |
0 gallon |
$1.09 per cup
|
$0.04 |
| 16 pounds tomatoes, seeded chopped |
5/8 oz |
$1.99 per pound
|
$0.08 |
| 6 cups pesto |
3/4 teaspoon |
n/a
|
|
| 6 cups olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.04 |
| 8 cups tomato paste |
7/8 teaspoon |
$1.29 per 6 ounces
|
$0.04 |
| 4 gals plain yoghurt |
0.01 gallon |
$2.50 per 32 ounces
|
$0.11 |
| Total per Serving |
$0.63 |
| Total Recipe |
$250.48 |
Suggestions?