| 8 x Or possibly 9 inch pie crust shell and dough for top, crust kept chilled |
1/8 pie crust |
$3.29 per 15 ounces
|
$0.22 |
| 1/4 c. Flour |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 tsp Salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 3/4 tsp Garlic pwdr |
0.09 teaspoon |
$2.99 per 3 ounces
|
$0.01 |
| 3 c. Hard tofu, cut into 1/4 cubes |
1/3 cup |
$2.19 per 14 ounces
|
$0.49 |
| 2 Tbsp. Veg oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 c. Onion, finely minced |
2 tablespoons |
$0.79 per pound
|
$0.03 |
| 1 c. Celery, sliced |
2 tablespoons |
$1.99 per pound
|
$0.06 |
| 1 c. Carrots, sliced |
2 tablespoons |
$1.49 per pound
|
$0.05 |
| 1 c. Other veggies, such as corn, peas, green beans, e |
2 tablespoons |
n/a
|
|
| 2 c. Boiling water |
1/4 cup |
n/a
|
|
| 2 Tbsp. Veg oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 x Vegetable bouillon cube |
1/8 bouillon |
n/a
|
|
| 1/2 c. Mushrooms, diced |
1 tablespoon |
$3.69 per 8 ounces
|
$0.07 |
| 1/2 c. Onion, finely minced |
1 tablespoon |
$0.79 per pound
|
$0.02 |
| Total per Serving |
$0.98 |
| Total Recipe |
$7.82 |
Suggestions?