| 2 1/2 pounds russet potatoes |
6 2/3 oz |
$4.99 per 10 pounds
|
$0.21 |
| 3 large celery stalks, cut into 1/2-inch pieces |
1/2 celery |
$1.99 per pound
|
$0.14 |
| 3 large carrots, peeled, cut into 1/2-inch pieces |
1/2 carrots |
$1.49 per pound
|
$0.12 |
| 1 large green bell pepper, cut into 1/2-inch pieces |
1/6 bell pepper |
$2.19 per pound
|
$0.13 |
| 2 tablespoons minced garlic |
1 teaspoon |
$4.00 per pound
|
$0.03 |
| 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled |
1 teaspoon |
$2.59 per cup
|
$0.05 |
| 2 teaspoons chopped fresh parsley or 1/2 teaspoon dried, crumbled |
1/3 teaspoon |
$1.09 per cup
|
$0.01 |
| 1/4 cup (1/2 stick) butter |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 1 1/2 cups grated Monterey Jack or Fontina cheese (optional) |
1/4 cup |
$8.89 per 32 ounces
|
$0.32 |
| Total per Serving |
$1.09 |
| Total Recipe |
$6.55 |
Suggestions?