Thursday, May 27, 2010

Smoky Teriyaki Beef Skewers

1 lb. beef roast (I used chuck roast, use whatever you have one hand) ($1.99)
1 C. teryaki marinade (free after coupons)
3 T. liquid smoke ($.23)
3 T. brown sugar ($.12)
1 tsp. cumin ($.05)
1 T. minced garlic ($.10)
2 T. parsley ($.10)
24 wooden skewers (6" long) ($.15)
1-2 tsp. canola or peanut oil ($.05)

Cut meat into thin strips. Whisk together marinade, liquid smoke, cumin, brown sugar, and garlic. Pour over meat and marinate overnight.

Soak wooden skewers in water for 2-3 hours.

Pierce beef with wooden skewer and wrap around the skewer tightly. Pan fry in 1 tsp. oil for 6-8 minutes, until beef is cooked. Top with parsley before serving.

Cost: $2.79
Cost per skewer: $.12

Tangy dipping sauce:

1/4 C. barbecue sauce
1 T. lemon juice (or any citric fruit juice)
1 T. peanut butter, smooth
1 T. marinade (Caribbean Jerk or Teriyaki)
1 tsp. parsley

Whisk together until well combined. Heat in small pan on stove over medium low. When it's well incorporated and heat through, the sauce is done. Chill and serve.

Monday, May 24, 2010

Sun Dried Tomato Aioli

Definition of Aioli: is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing.

I've heard of aioli a few times, but didn't realize just how easy it is to make until recently. With a base very similar to mayo, but with a stronger flavor punch, this was a recipe I absolutely had to try.

With a few pantry staples, you can make dozens of variations of this recipe - and the greatest part is? It takes 5 minutes. Seriously, you spend more time getting the ingredients out of the fridge and pantry than it takes to quickly whisk this favorite together.

Oh, and it's super inexpensive to make. Who can say no to that?

3 T. light mayo ($.10)
1 1/2 tsp. olive oil (extra virgin if possible) ($.10)
pinch of garlic salt (1/8 tsp. or less) ($.05)
3 sundried tomatoes, chopped very fine ($.12)
1/2 tsp. lemon juice ($.05) (optional)

In a small bowl, add mayo and garlic salt. Slowly whisk in olive oil, then lemon juice. Fold in chopped sun dried tomatoes. Chill for 10 minutes. Use as a sandwich spread.

Yields = 3 servings
Cost: $.42

Friday, May 21, 2010

Tortas con Carne

2 lbs. boneless chuck steak ($2.58)
1/4 C. lemon juice ($.10)
2 tsp. black pepper ($.10)
2 tsp. salt ($.10)
1 tsp. cumin ($.05)
1/2 tsp. cocoa powder ($.05)
1/2 tsp. chili powder ($.05)
2 tsp. cooking oil ($.05)
6 bolio rolls (or firm sub rolls) ($2.00)
1 C. shredded sharp cheddar cheese ($.39)
1/4 head of purple cabbage, shredded ($.12)
3/4 C. salsa ($.20)

Mix spices together, rub onto meat. Add lemon juice over the meat and let marinate for 24 hours. Meat should absorb most of the marinade. Add more lemon juice if desired.

Add 1 tsp. cooking oil to a non-stick pan, over medium-high heat. Brown the meat evenly on each side, and reduce heat to medium low, cover and cook an additional 15-18 minutes. Meat is done when it reaches your desired doneness.

Remove meat from the pan and let rest for 10-15 minutes.

Slightly hollow out the bolio rolls, brush with remaining oil lightly, and grill until just golden.

Thinly slice the meat, pile onto a bolio roll (or a hard sub roll - like Turano's), top with cheese, shredded cabbage, and salsa.

Serve immediately.

Yields = 6 servings or 18 appetizers
Cost: $5.78
Cost per serving: $.96 ($.32 per appetizer)

Sweet & Tangy Grilled Chicken Tacos

When DH grills, he usually pulls out a good variety of meat from the freezer. Some chicken, some chops, burgers, sausages, etc. all get tossed on the grill, after a quick rub with some seasonings or a swim in some delicious (and free!) marinades. Since we end up with lots and lots of leftovers, the leftover chicken is an easy ingredient to spy for a "Leftover Makeover".

While many of my recipes get a little lengthy with ingredients, this one is a 5 ingredient favorite that goes easy on your wallet, takes only 20 minutes to put together, and is a huge crowd favorite.

If you want variations on this recipe - the options are as endless as your imagination, your spices, and your marinades can reach! This is a mild, sweet combination - super family - friendly. If you like things a tad spicier, feel free to add a pinch of cayenne, dash of tabasco, etc. to give it some kick!

5-6 pieces grilled chicken, removed from the bone (I used chicken drummies, but any would work) ($1.26)
1/4 C. Caribbean Jerk Marinade (free after coupons)
1 T. molasses ($.13)
2 T. soy sauce (light sodium) ($.10)
1 tsp. Mexican oregano ($.10)

Add all ingredients to a non-stick skillet, heat over medium low to a simmer. Simmer uncovered for 10-12 minutes, or until sauce thickens to your desired consistency.

Serve with: tortillas ($.39), cilantro ($.33), shredded lettuce ($.50), sour cream ($.35), salsa ($.50), chopped bell peppers ($.25), shredded carrots ($.20), etc.

Yields = 4 servings (2-3 tacos each)
Cost: $1.59 (fixin's not included)
Cost per serving: $.40

Thursday, May 20, 2010

BBQ Pork Burgers

1 lb. ground pork ($1.49)
1/2 lb. lean ground beef ($.75)
1/4 tsp. cumin ($.05)
1 tsp. garlic powder ($.05)
1/2 T. dry minced onion ($.05)
1/4 tsp. chili powder ($.05)
1-2 tsp. brown sugar ($.05)
1 T. dijon mustard ($.15)
salt and cracked black pepper to taste ($.10)
1 medium yellow or Vidalia onion, sliced very thin ($.13)
1 C. BBQ sauce (use your favorite blend) (free after coupons)
6 onion kaiser rolls ($2.00)

Combine all ingredients except BBQ sauce, thin sliced onion, and onion roll.

Form meat into 6 equal sized patties. Fry in a non-stick pan over medium heat for 8-10 minutes, flipping over after 5-6 minutes of cooking time. Or, grill over a medium high heat for 8-10 minutes, flipping over halfway through cooking process.

Brush with BBQ sauce and serve on grilled onion kaiser rolls.

Yields = 6 servings
Cost: $4.87
Cost per serving: $.82

Wednesday, May 19, 2010

Mole-Rubbed Pork Chops

I love authentic, Mexican cuisine. And lately, everyone has a recipe out to make unbelievable entrees. And it's all amazingly good!

From Napa cabbage topped fish tacos, to salty, cheesy quesadillas to creating the perfect picadillo - there are so many tantalyzing combinations to choose from. I don't know if I ever could name a true favorite - but this one eatery comes close. Too close...

This recipe is inspired by a small Chicago Mexican restaurant called Nuevo Leon (translates into New Lion in English). Their mole (a rich sauce crafted from local, indigenous ingredients), flavored with hearty chicken, tangy Ancho chiles, sweet raisins, and rich, dark chocolate is a huge crowd favorite.

With this rub, I'm trying to capture the essence of that mole. Blending the sweet with the savory is a tricky proposition on a good day, but this simple and easy combination will have your tastebuds dancing.

All this focus on Mexican food has given me so many inspirations - I just don't know where to start!

1 T. Ancho chile powder ($.20)
1 T. brown sugar ($.05)
1 T. unsweetened cocoa powder ($.15)
1/2 tsp. garlic powder ($.05)
1/4 tsp. onion powder ($.05)
1/4 tsp. granulated chicken boullion ($.05)
1/8 tsp. cayenne (optional) ($.05)
a pinch of Mexican oregano ($.05)
Kosher salt and cracker black pepper - to taste ($.10)
3 T. lime juice (or lemon if lime isn't available) ($.15)
3 T. olive oil $.25)
4 bone-in, thick cut pork chops ($2.00)

Rub meat with salt and pepper, and sprinkle on lime juice. Let set for 1 hour. Mix together all remaining ingredients except olive oil and rub into the meat. Let set overnight.

Drizzle chops with olive oil and place in a hot, non-stick skillet (over medium-high heat), browning on each side.

Remove from pan, place on a non-stick baking sheet (foil covered or sprayed with cooking spray) and bake at 300 for 20-25 minutes or until internal temperature reads 140 F.

Sprinkle with cilantro - if desired and serve with fresh, hot tortillas, thin sliced avocado (spritzed with lemon or lime juice), salsa, shredded lettuce, sour cream, red rice, and beans.

Yields = 4 servings
Cost: $3.15
Cost per serving: $.78 per serving

Ginger Almond Oatmeal Cookies

2 sticks margarine ($.25)
1 heaping C. brown sugar ($.15)
1/2 C. granulated sugar ($.10)
2 eggs ($.15)
2 tsp. almond extract ($.10)
1 3/4 C. flour ($.20)
2 tsp. ground ginger ($.15)
1/4 tsp. nutmeg ($.10)
1 tsp. baking soda ($.10)
3 2/3 C. oats ($.75)
1 C. sliced almonds ($.75)

Heat oven to 350.

In large mixing bow, beat margarine and sugars until creamy. Add eggs, honey, and extract - mix until well blended. In separate bowl, mix together flour, ginger, nutmeg, and baking soda.

Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in almonds.

Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Yields - 4 1/2 dozen small cookies
Cost: $2.80
Cost per cookie: $.05 per cookie

Tuesday, May 18, 2010

Bistro Steak Sammies

4 sub rolls ($1.33)
6 T. light Mayo (free after coupons)
1/4 tsp. oregano ($.05)
pinch of basil ($.05)
salt and pepper to taste ($.10)
1 lb. boneless chuck steak ($1.59)
1/2 tsp. garlic powder ($.05)
3 T. soy sauce ($.10)
6 slices Havarti cheese, sliced very thin ($.50)
1 red or sweet onion, sliced very thin ($.39)
1 red bell pepper, chopped into bite sized pieces ($.36)

In a small bowl, combine mayo with basil and oregano. Refrigerate.
In another small bowl, combine garlic powder with soy sauce. Season meat with salt and pepper and pour soy sauce mixture over steak. Let set 2 hours to overnight.

In a large, non stick skillet, add cooking spray and steak. Cook over medium high to brown each side, then turn down heat, cover, and continue cooking over medium low for 12-18 minutes - or until meat reaches your preferred doneness. Remove meat from pan when done and allow to rest for 10 minutes. Once meat has rested, slice meat thin on the diagonal.

Add onions to the pan you removed the beef from and cook over medium high heat until the onions carmelize, stirring occasionally.

Spread mayo mixture on toasted sub rolls, top with sliced steak, carmelized onions red bell pepper, then top with cheese.

Yields: 4 servings
Cost: $4.52
Cost per sammie: $1.13

Monday, May 17, 2010

Southern-Style Smoked Meat & Poultry Rub

1/8 C. brown sugar ($.05)
1 T. flour ($.05)
1 T. cumin ($.13)
1/2 tsp. Mexican oregano ($.05)
1 tsp. paprika ($.05)
1 tsp. chili powder ($.05)
2 tsp. garlic powder ($.10)
1 tsp. black pepper ($.05)
1 tsp. hickory smoked salt ($.12)
1 1/2 tsp. onion powder ($.10)

Cost: $.75
Ratio: 1 T. per 2 lbs. meat, or if you want a stronger flavor, use 1 T. to 1 lb. meat.

Use to season:
Hardy Veggies

Easy Italian Seasoning Blend - Sweet Basil and Garlic

This week, I'm trying to update my list of dry spice blends. Using around 12-15 basic kitchen spices, I've got several spice blends that are comparable to or better than store bought seasoning mixes and they are far cheaper than the store's prices, too. Here is my favorite Italian seasoning blend - this is great for pasta sauce, salad, soup, or your favorite meat/seafood/poultry.

1/8 C. basil ($.15)
2 T. parsley ($.05)
2 T. garlic powder ($.12)
1 T. onion powder ($.06)
2 tsp. oregano (I like the Mexican oregano, but any will work just fine) ($.15)
1/4 tsp. rosemary ($.05)
1 tsp. paprika ($.05)
1/2 tsp. chili powder ($.05)
1 tsp. garlic salt ($.05)
1/2 tsp. black pepper ($.05)
1/2 tsp. cornstarch (to keep spices for clumping - especially in humid weather, optional) ($.05)
1/2 tsp. crushed red pepper (if you want it a little spicy, optional) ($.05)

Cost: $.88

1/4 tsp. per salad serving
1 T. per 4 quarts of pasta sauce (or enough to feed 5 people)
2 tsp. per pound of meat
2 T. per 4-5 quarts of soup
1 tsp. per batch of croutons

Sunday, May 16, 2010

Chicago Deep Dish Pizza Spice

3 T. Romano cheese powder ($.35)
1 tsp. chili powder ($.10)
1 tsp. basil ($.10)
2 tsp. garlic powder ($.15)
1/2 tsp. garlic salt ($.10)
3/4 tsp. onion powder ($.10)
1/2 tsp. oregano ($.05)
1/8 tsp. rosemary ($.05)
1/2 tsp. paprika ($.05)
1/4 tsp. black pepper ($.05)

Mix well all ingredients. Use to season pizza, breadsticks, pasta, homemade croutons, and salad.

Cost: $1.10

Kansas City-Style Rib Rub

2/3 C. brown sugar ($.08)
2 T. smoked paprika ($.12)
1 T. salt ($.05)
1 T. black pepper ($.10)
2 tsp. chili powder ($.15)
1 T. garlic powder ($.15)
1 T. onion powder ($.15)
1/4 tsp. cayenne ($.05)
1 tsp. cumin (if you want a smokier flavor, add an additional tsp. of cumin) ($.15)

Combine all ingredients well, rub directly onto chicken, pork, beef, or seafood.

Yields - 1 to 2 batches of rub. (Enough to season 5-7 lbs. of meat)
Cost: $1.00

Now, where can you find a rib rub this cheap in your local store??

Tuesday, May 11, 2010

Homemade Garlic Parmesan Croutons

After making tea sandwiches for a starter for my Mother's Day Brunch, I was left with the ends of the bread (that I had trimmed off). After reviewing a few recipes for croutons, I figured I could whip up a batch of my own. And I'm so glad I did - less than 15 minutes and I have perfectly seasoned croutons to top my salads with, it doesn't get any better or easier than this.

2 C. bread cubes ($.15)
2 T. parmesan ($.10)
2 tsp. fancy garlic salt ($.10)
1-2 T. olive oil ($.15)

Toss bred cubes with parmesan and garlic salt. Drizzle with olive oil. Line a baking sheet with foil, spread bread cubes evenly on the baking sheet. Bake at 350 for 8-10 minutes.

Cool and store in a seal-tight container.

Yields = 6-10 servings
Cost: $.50

Great on:

Sweet Glazed Chicken Drummies

12 chicken drumsticks ($1.52)
1/3 C. brown sugar ($.10)
2 dashes hot sauce (if you like it spicier) (free after coupons)
3 cloves garlic, minced ($.10)
2 small onions, minced ($.27)
1 1/2 tsp. ginger (ground) optional ($.14)
1 1/4 C. teriyaki marinade, divided (free after coupons)
salt and pepper ($.05)

Toss chicken drummies with 3/4 C. teriyaki, minced onion and garlic. Season with salt and pepper.

Coat a baking sheet with cooking spray (or line with foil for easy clean-up, then coat well with cooking spray). Bake chicken at 350 for 45-55 minutes, or until internal temperature reaches 165 degrees (Fahrenheit).

In a small, nonstick pan, combine remaining teriyaki, brown sugar, hot sauce, and ginger (if desired) over a medium-low heat, then simmer until mixture begins to bubble and thicken. Stir until it reaches your desired consistency.

Yields 12 drummies (6 appetizer servings, 4 dinner servings)
Cost: $2.18 per batch
Cost per serving: $.37 (appetizer) $.55 (dinner)

Friday, May 7, 2010

5 Favorite Tips and Tricks for Fabulous Eats on a Shoestring

I was thinking last night, when I was spending some quality time with DaMama (my wonderful, inspirational, brilliant mom), don't chocolate chip cookies sound perfect for weather like this? (Picture cool weather, semi-cold breeze, dark, foreboding storm clouds gathering on the horizon. And if you listen, you can heat the distant crack of thunder.) Never mind that our favorite shows were about to start, or that I was pretty tired after a stressful day at work (though, when isn't work stressful? Silly, silly me), cookies sounded like the perfect answer to a long day.

Naturally, there were no chocolate chips. None. Nada. Zip, zilch, etc, etc, etc. But, what she did have was a bag of Hershey's dark chocolate kisses. And a mini food-processer. And a hammer. Oh, and a Euro-Chopper. (What is a Euro-Chopper? It's a pointless invention that is suppose to chop food, but instead likes to send small particles of food shooting across the kitchen - chocolate shavings on the light fixture, anyone? Like I guessed, probably no takers.) After trying the Euro Chopper, the hammer, and the mini-foodprocessor, we finally got the chocolate chopped enough for the cookies. At some point, the chocolate got pulverized. But, we were going to have fresh, hot cookies with chocolate in hook or by crook - whatever than means.

That got me to thinking: what tricks and tips are invaluable to me when in the kitchen and looking for a way to accomplish what I need when I'm missing one: ingredient, appliance, time, etc. etc. Here's what I've come up with (see, I did have a point hiding in there somewhere):

1. Part of the frugal mantra I live by: Reduce, Reuse, Recycle. In the cookies, I reduced the amount of chocolate chips called for (after the EuoChopper fiasco, it seemed quite prudent) and the cookies turned out fine. I reused candies that were not being eaten. And, after all that fun - I tossed the Euro-Chopper in the recycle bin!

2. Re-Invention. The cookies became dark chocolate chip cookies, since there was no milk or semi-sweet chocolate to be had. My favorite part of re-invention? A new recipe!

3. Time troubles? Try re-inventing a recipe for the stovetop rather than using the oven. Example: craving garlic cheese bread - try making garlic griddle toast, and topping it with parsley and cheese. Cook until cheese melts. Save 10-15 minutes. Start eating sooner!!

4. Do more with less. Using less ingredients, I mean. At the start of the year, I cut the number of pantry staples I keep on hand in half. I quickly learned that many things I thought were fact, weren't - they were merely convenient. All you have to do is evaluate - what can take the place of something else? Try doing that every 6 months, and you can apply that to your closet, pantry, cabinets, etc. Ideas have a way of presenting themselves to you - just be open to change.

5. Know your substitutions. If this happens to you (needing something you don't have), print out a list of common kitchen substitutions (many cookbooks have them, just make a copy for quick viewing). You'll spend less time looking for it if it's already posted on the side of your fridge or on the inside of a kitchen cabinet.

If you're like me, you don't want to waste your: time, money, or effort. Let me know what tips and tricks you use to make your kitchen life easier!

By the way - the hammer was the best tool for the job...just goes to show, sometimes, you've really got to go back to the basics!

Orange Rum Raisin Scones

1 1/2 C. flour, all purpose ($.15)
1 1/3 C. oats ($.10)
1/3 C. brown sugar ($.10)
1/3 C. granulated sugar ($.10)
1 T. baking powder ($.05)
1/3 C. margarine ($.25)
1 tsp. rum extract ($.25)
1-2 tsp. orange zest ($.10)
1/2 tsp. almond extract ($.10)
1/2 C. orange juice ($.30)
1 egg ($.07)
3/4 C. plump raisins, lightly chopped (any variety - I like crimson or golden) ($.50)

In a large mixing bowl, combine flour, oats, sugars, cinnamon, and baking powder. Cut in margarine til mixture resembles fine crumbs. Beat egg into juice and extract. Stir milk mixture into the crumbly flour mixture. Fold in raisins. Place dough on a flour surface and knead 6 times.

*On a greased baking sheet, form dough into an 8" circle, score the dough into 8 pie-shaped wedges. Drizzle with glaze if desired, listed below.*

**For mini-scones - divide dough in half and form dough into an 5" circle, score the dough into 6-8 pie-shaped wedges. Drizzle with glaze if desired, listed below.**

Bake at 375 for 20-23 minutes.

While dough is still warm, break into wedges.

Yields = 8 scones
Cost: $2.07 or $.25 per scone


1/3 C. powdered sugar
1-2 T. orange juice or milk
1/4 tsp. rum extract

Mix well to combine, mixture should be thin. Pour over just warm scones.

Thursday, May 6, 2010

Chicken & Gnocchi Soup

8 oz. potato gnocchi ($.50)
1 large chicken breast, cooked and cut into bite sized pieces ($.70)
2 C. chicken stock ($.25)
1 chicken bouillion cube ($.10)
1 C. half and half ($.79)
1/8 C. parmesan cheese ($.37)
1 clove garlic, crushed ($.05)
6-8 white button mushrooms, sliced very thin ($.22)
1/4 medium onion, finely chopped ($.05)
1/4 C. carrot, shredded ($.10)
1/4 C. fresh spinach, cut into very thin ribbons ($.19)
1 T. olive oil ($.10)
1/2 tsp. thyme ($.05)
salt and pepper ($.05)

Saute the onion, garlic, carrot, and mushroom in oil over medium heat until onion is translucent and mushrooms are tender.

Add chicken, chicken bouillion, chicken stock, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a medium-low add half and half, simmer for 10 minutes. Stir in parmesan cheese.

Add spinach and cook for another 1-2 minutes until spinach is wilted.

If soup is thin: Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.

Yield = 6-8 servings
Cost: $3.52
Cost per serving: $.44 - $.59

Monday, May 3, 2010

Boston Spinach Salad

1 head Boston leaf lettuce ($.55)
4 oz. baby spinach ($.40)
1/4 head purple cabbage ($.15)
1 head red leaf lettuce ($.50)
1/2 C. shredded carrot ($.50)
1 palmful sundried tomatoes - chopped (use dry packed, not the ones packed in oil) ($.45)
1/3 C. toasted walnuts ($.60)

Toss together and serve with variety of dressings

Yields = 8 servings
Cost: $3.15
Cost per serving: $.39

Mother's Day Brunch Menu

I've been eager to host a brunch ever since I made my first frittata, not too many moons ago. Mother's Day is giving me just that sort of opportunity - and I'm seizing it with both hands! After some careful consideration, (mostly of what's on sale and how much time I'll have to put it all together), I think I've got my final menu - let me know what you think!

Chicken & Gnocchi Soup (will post this recipe tomorrow - have to find it first)

Boston Spinach Salad $3.15

Tea Sandwiches $1.67

Munster and Sausage Frittata $2.62 (will make a double batch)

Hashbrowns $1.80 (will make a double batch)

White Chocolate Raspberry Scones $2.12

Banana Nut Bread $1.83

Grapes ($2.00)
Fresh strawberries ($1.50)
Coffee, tea, juice = $8.00

I've invited: my mother, my mother-in-law, DH's grandmother, 3-4 aunts of DH, and their children/families. The head count of those invited = 19. I'll find out by Thursday how many to expect. My mother-in-law has not committed to attending - she wants to see what else is going on that day. (My interpretation: she's hoping someone has restaurant reservations someplace fancy - and as hard as I try not to take it personally...well, it doesn't happen that way.)

My budget is = $25.00. For everything. Food, paper products, beverages.
With my totals listed above, I'm at $24.69 - right under budget! Let's see if the soup will stay on the menu... If I have fewer people attending, I'll probably make it, but if I have more than 12 people, it'll get scratched from the menu.

Sunday, May 2, 2010

Caramelized Onion and Ginger Rice

1/8 C. oil (veg or canola) ($.05)
1 small onion, cut paper thin ($.10)
1 T. minced ginger ($.05)
1 clove garlic, minced (or 1/4 tsp. minced garlic) ($.10)
2 C. white rice ($.40)
2 1/2 C. water (free)
4 chicken bouillon cubes ($.25)
1 1/2 C. chicken stock (free after coupons)
1/8 C. teriyaki sauce (free after coupons)
2 T. Caribbean Jerk marinade (free after coupons)

To a large, covered skillet, add oil over high heat. Stir in thin sliced onions, and cook over high heat until onions start to carmelize (4-5 minutes). Add minced ginger, reduce heat to a medium low and cook for 3-4 minutes. Add garlic and rice, cook until rice is now longer translucent. Add all remaining ingredients, bring to a boil and cover. Simmer for 15-17 minutes or until all liquid is absorbed.

Yields = 8 servings
Cost: $.95
Cost per serving $.12 per serving