| 4 (2 ounce.) pork medallions from the tenderloin or possibly loin |
2 oz |
$4.49 per pound
|
$0.56 |
| 1 teaspoon Creole or possibly Dijon mustard |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 tbsp. flour mixed with 1/4 teaspoon salt and healthy pinch of white pepper |
3/4 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 1 tbsp. oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 tbsp. butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1 cucumber, peeled, seeded and sliced in 1-inch pcs |
1/4 cucumber |
$1.69 per pound
|
$0.19 |
| 1 c. California Riesling |
1/4 cup |
$0.43 per fluid ounce
|
$0.86 |
| 1 teaspoon Creole or possibly Dijon mustard |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 4 1/2 ounce. Port Salut or possibly Fontina cheese |
1 1/8 oz |
$13.99 per pound
|
$0.98 |
| 1 teaspoon parsley, minced |
1/4 teaspoon |
$1.09 per cup
|
$0.01 |
| Total per Serving |
$2.67 |
| Total Recipe |
$10.68 |
Suggestions?