| 3 game hens, rinsed at patted dry |
1/2 game hens |
$2.69 per pound
|
$1.00 |
| 1/4 pound of butter, room temperature |
2/3 oz |
$3.99 per 16 ounces
|
$0.17 |
| 4 tablespoons of olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/2 cup of chopped fresh basil |
1 tablespoon |
$2.59 per cup
|
$0.22 |
| 1/4 cup of chopped fresh parsley |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1 tablespoon of Dijon mustard |
1/2 teaspoon |
$2.69 per 8 ounces
|
$0.03 |
| 1/2 teaspoon of garlic salt |
0.08 teaspoon |
$2.99 per 3 ounces
|
$0.01 |
| 1/2 teaspoon of crushed black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 teaspoon of salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 3 pinches of Cayenne pepper |
1/2 pinch |
$3.65 per 3 ounces
|
$0.01 |
| Total per Serving |
$1.60 |
| Total Recipe |
$9.61 |
Suggestions?