| 1/2 pound lean beef |
2 oz |
$3.99 per pound
|
$0.50 |
| 2 c. water |
1/2 cup |
n/a
|
|
| 1 1/2 tbsp. wine vinegar |
1 1/8 teaspoons |
$3.39 per 12 fluid ounces
|
$0.05 |
| 2 c. chicken stock |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1/2 stalk celery, chopped |
1/8 stalk |
$1.99 per pound
|
$0.02 |
| 1 sm. onion, chopped |
1/4 onion |
$0.79 per pound
|
$0.03 |
| 1 sm. green pepper, seeded & cubed |
1/4 pepper |
$2.19 per pound
|
$0.09 |
| 1/4 c. yellow turnip, peeled & diced |
1 tablespoon |
$1.99 per pound
|
$0.04 |
| 1 tbsp. fresh parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 bay leaf |
1/4 bay leaf |
$3.59 per 2 ounces
|
$1.06 |
| 1/2 c. spaghetti noodles, broken |
2 tablespoons |
$1.25 per pound
|
$0.08 |
| 1 c. canned salt free tomatoes |
1/4 cup |
$2.19 per 28 ounces
|
$0.17 |
| 2 teaspoon salt free tomato paste |
1/2 teaspoon |
$1.29 per 6 ounces
|
$0.02 |
| 1/2 teaspoon dry thyme |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| Total per Serving |
$2.36 |
| Total Recipe |
$9.43 |
Suggestions?