| 2 Tbsp. fennel seed, crushed |
1 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.11 |
| 2 Tbsp. dry parsley, crushed |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 4 tsp dry Italian seasoning, crushed |
2/3 teaspoon |
$6.09 per 16 ounces
|
$0.04 |
| 1 1/2 tsp garlic salt |
1/4 teaspoon |
$2.99 per 3 ounces
|
$0.02 |
| 1 x 3- to 4-lb. boneless pork shoulder roast |
9 1/3 oz |
$2.49 per pound
|
$1.45 |
| 1 Tbsp. veg. oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 5 x carrots, quartered |
5/6 carrots |
$1.49 per pound
|
$0.17 |
| 6 sm potatoes, peeled (about 1 1/2 pounds) |
1 potatoes |
$0.50 per pound
|
$0.19 |
| 1 lrg fennel bulb, trimmed and cut into wedges |
1/6 fennel bulb |
$2.10 per pound
|
$0.18 |
| Total per Serving |
$2.20 |
| Total Recipe |
$13.19 |
Suggestions?