| Approximately 22 - 24 ounce. spaghetti |
1 7/8 oz |
$1.25 per pound
|
$0.15 |
| 1/3 c. butter |
1 1/3 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 tbsp. flour |
1/4 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 2 c. (1 pt.) light cream |
0.08 pint |
$3.29 per quart
|
$0.14 |
| 1 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon black pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 1/2 c. each grated Provolone, Swiss, and Edam or possibly Gouda cheeses |
0.08 provolone |
$2.59 per 8 ounces
|
$0.03 |
| 1/2 c. grated Parmesan cheese |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
| 2 tbsp. minced fresh basil or possibly 2 teaspoon crumbled dry basil |
1/2 teaspoon |
$2.59 per cup
|
$0.03 |
| Total per Serving |
$0.54 |
| Total Recipe |
$6.43 |
Suggestions?