| 3 envelopes (3 tbsp.) unflavored gelatin |
2 1/4 teaspoons |
n/a
|
|
| 3/4 c. cool water |
3 tablespoons |
n/a
|
|
| 2 1/2 c. tomato juice |
1/2 cup |
$3.29 per 46 fluid ounces
|
$0.36 |
| 1 can (6 ounce.) tomato paste |
1 1/2 fl oz |
$1.29 per 6 ounces
|
$0.32 |
| 1/4 c. vinegar |
1 tablespoon |
n/a
|
|
| 3 tbsp. lemon juice |
2 1/4 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 1 1/2 teaspoon basil |
3/8 teaspoon |
$2.59 per cup
|
$0.02 |
| 1 teaspoon each salt and sugar |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/8 teaspoon each onion pwdr and black pepper |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1/2 teaspoon Worcestershire sauce |
1/8 teaspoon |
$5.29 per 10 fluid ounces
|
$0.01 |
| 1 c. minced celery |
1/4 cup |
$1.99 per pound
|
$0.11 |
| 1/2 c. minced green pepper |
2 tablespoons |
$2.19 per pound
|
$0.09 |
| 1 avocado, diced |
1/4 avocado |
$1.25 per item
|
$0.31 |
| 1 can (2 1/4 ounce.) pitted sliced ripe olives |
1/2 fl oz |
n/a
|
|
| Cooked, cooled shrimp for garnish (optional) |
1/4 shrimp |
$6.99 per pound
|
$0.02 |
| Total per Serving |
$1.36 |
| Total Recipe |
$5.44 |
Suggestions?