On Wednesday, June 13, 2018 at 7:29:49 PM UTC-4, cshenk wrote:
> Hi, moving this post over here.
>
> --------this is from a Yahoo group local chat area.
>
> Tonight I was finishing up some work at home so Charlotte took over for
> most of it. I only helped with the Garlic bread and suggested the
> garlic addition to the jarred sauce.
>
> As a quick fix I always have some jarred spaghetti sauce. This one is
> a Classico 4 cheese blend. Charlotte added about 3/4 ts powdered
> garlic to it which kicked just right against the sweetness.
>
> Spaghetti boiled up of course.
>
> I had some leftover bread from Saturday's bake in the fridge which I
> sliced somewhat 'Texas Toast' sized making 6 slices. I took about 1/2
> stick butter in the microwave (maybe a tad more, I was matching
> leftover knobs up) and sprinkled that well with roasted garlic (1.5ts
> likely). It's important to use roasted here for just that
> quintessential version. That was softened in the microwave then spread
> over the bread and baked to crispy. *
>
> Looks good, tastes good!
>
> I estimate 40cents of pasta and 1.50 for the sauce. I used 6 fairly
> thick slices of bread (home made) at probably 20cents total. My added
> garlic may have been 20 cents? Probably less but will roll with that
> cost. The butter is generally sale priced to 2lbs/4$ so 25cents a stick
> and we will call it 15cents worth.
>
> .40+1.50+.20+.20+.15=2.45 for the meal or 82 cents split by 3 of us.
> It's actually less as we will have leftovers of the spaghetti for 2
> small lunches likely.
>
> * This was started in the oven when it hit 275 and still heating to
> 350. Checked at 5 minutes when the temp was 350. We let it go another
> 3 minutes and it was ready for us, but another may want more browning.
> as some may like it.




I didn't mean to post all of that, google groups did it, Ragu roasted garlic is pretty thick.