FHINI0JF ; ; 11-OCT-1995
;;5.0;Dietetics;;Oct 11, 1995
Q:'DIFQR(114) F I=1:2 S X=$T(Q+I) Q:X="" S Y=$E($T(Q+I+1),4,999),X=$E(X,4,999) S:$A(Y)=126 I=I+1,Y=$E(Y,2,999)_$E($T(Q+I+1),5,99) S:$A(Y)=61 Y=$E(Y,2,999) X NO E S @X=Y
Q Q
;;^UTILITY(U,$J,114,279,"X",3,0)
;;=2) RECONSTITUTE ONIONS. SAUTE ONIONS IN MARGARINE AND GARLIC.
;;^UTILITY(U,$J,114,279,"X",4,0)
;;=3) MIX SECOND LISTING OF FLOUR WITH STOCK AND ADD TO BROWNED MIXTURE.
;;^UTILITY(U,$J,114,279,"X",5,0)
;;= COOK UNTIL THICKENED AND STARCH IS COOKED, STIRRING OFTEN.
;;^UTILITY(U,$J,114,279,"X",6,0)
;;=4) POUR LIQUID OVER PANNED STEAKS. COVER AND BAKE UNTIL TENDER
;;^UTILITY(U,$J,114,279,"X",7,0)
;;= AT 300 DEG. UNCOVER PANS LAST 30 MINUTES.
;;^UTILITY(U,$J,114,280,0)
;;=STEAMED FRESH HAM^100^4-OZ^3-1/4 HR^^1^4^Y^E-163^^S^^.001
;;^UTILITY(U,$J,114,280,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,280,"E",1,0)
;;=5
;;^UTILITY(U,$J,114,280,"I",0)
;;=^114.01PA^6^6
;;^UTILITY(U,$J,114,280,"I",1,0)
;;=503^28^199^18.48
;;^UTILITY(U,$J,114,280,"I",2,0)
;;=230^.1875^1598^.1875
;;^UTILITY(U,$J,114,280,"I",3,0)
;;=192^.01563^288^.01563
;;^UTILITY(U,$J,114,280,"I",4,0)
;;=173^.01042^285^.01042
;;^UTILITY(U,$J,114,280,"I",5,0)
;;=129^.01042^278^.01042
;;^UTILITY(U,$J,114,280,"I",6,0)
;;=847^2^2021
;;^UTILITY(U,$J,114,280,"X",0)
;;=^^5^5^2890725^
;;^UTILITY(U,$J,114,280,"X",1,0)
;;=1) MAKE "ADOBO" SEASONING BY COMBINING SALT, PEPPER, OREGANO AND GARLIC
;;^UTILITY(U,$J,114,280,"X",2,0)
;;= POWDER. BLEND WELL. SPRINKLE OVER HAM AND LET STAND OVERNIGHT.
;;^UTILITY(U,$J,114,280,"X",3,0)
;;= NEXT DAY SEAR ON ALL SIDES.
;;^UTILITY(U,$J,114,280,"X",4,0)
;;=2) ADD WATER TO HAM; BRING TO BOIL. COVER AND SIMMER UNTIL TENDER,
;;^UTILITY(U,$J,114,280,"X",5,0)
;;= APPROXIMATELY 3 HOURS (185 F DEGREES).
;;^UTILITY(U,$J,114,281,0)
;;=CABBAGE FRIED^100^4-OZ^40 MIN^^^9^Y^V-26^^S^^.002
;;^UTILITY(U,$J,114,281,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,281,"E",1,0)
;;=6
;;^UTILITY(U,$J,114,281,"I",0)
;;=^114.01PA^7^7
;;^UTILITY(U,$J,114,281,"I",1,0)
;;=725^.0625^1384^.0625
;;^UTILITY(U,$J,114,281,"I",2,0)
;;=1008^.0625
;;^UTILITY(U,$J,114,281,"I",3,0)
;;=763^18^845^14.4
;;^UTILITY(U,$J,114,281,"I",4,0)
;;=594^.07031^1986^.59524446
;;^UTILITY(U,$J,114,281,"I",5,0)
;;=256^.14063^1906^.14063
;;^UTILITY(U,$J,114,281,"I",6,0)
;;=230^.09375^1598^.09375
;;^UTILITY(U,$J,114,281,"I",7,0)
;;=192^.01042^288^.01042
;;^UTILITY(U,$J,114,281,"X",0)
;;=^^6^6^2890725^
;;^UTILITY(U,$J,114,281,"X",1,0)
;;=1) RECONSTITUTE ONIONS. SAUTE IN FAT UNTIL CLEAR AND GLOSSY.
;;^UTILITY(U,$J,114,281,"X",2,0)
;;=2) CHOP CABBAGE AND ADD CABBAGE TO ONIONS; COOK TOGETHER FOR 20 MIN,
;;^UTILITY(U,$J,114,281,"X",3,0)
;;= STIRING OFTEN. DRAIN OFF EXCESS MOISTURE.
;;^UTILITY(U,$J,114,281,"X",4,0)
;;=3) COMBINE REMAINING INGREDIENTS AND STIR INTO CABBAGE MIXTURE.
;;^UTILITY(U,$J,114,281,"X",5,0)
;;= CONTINUE COOKING FOR 10 MINUTES OR UNTIL CABBAGE IS TENDER.
;;^UTILITY(U,$J,114,281,"X",6,0)
;;= STIR OCCASIONALLY. DO NOT OVERCOOK.
;;^UTILITY(U,$J,114,282,0)
;;=BAKED/GRILLED PORK CHOPS - 1^100^1-EACH^1-1/2 HR^^1^4^Y^E-167^^S
;;^UTILITY(U,$J,114,282,"E",0)
;;=^114.05P^2^2
;;^UTILITY(U,$J,114,282,"E",1,0)
;;=2
;;^UTILITY(U,$J,114,282,"E",2,0)
;;=33
;;^UTILITY(U,$J,114,282,"I",0)
;;=^114.01PA^1^1
;;^UTILITY(U,$J,114,282,"I",1,0)
;;=504^31.5^161^25.515
;;^UTILITY(U,$J,114,282,"X",0)
;;=^^3^3^2890725^
;;^UTILITY(U,$J,114,282,"X",1,0)
;;=1) GRILL CHOPS UNTIL BROWNED ON BOTH SIDES.
;;^UTILITY(U,$J,114,282,"X",2,0)
;;=2) PLACE IN BAKING PANS. COVER PANS. BAKE 1 HOUR AT 325 F DEGREES
;;^UTILITY(U,$J,114,282,"X",3,0)
;;= UNTIL TENDER.
;;^UTILITY(U,$J,114,283,0)
;;=CARROT PUREE SOUFFLE^60^3-OZ^45 MIN^^^9^Y^V-31^^S^^.034
;;^UTILITY(U,$J,114,283,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,283,"E",1,0)
;;=22
;;^UTILITY(U,$J,114,283,"I",0)
;;=^114.01PA^5^5
;;^UTILITY(U,$J,114,283,"I",1,0)
;;=157^.59375^138^.59375
;;^UTILITY(U,$J,114,283,"I",2,0)
;;=262^.5^1921^.5
;;^UTILITY(U,$J,114,283,"I",3,0)
;;=230^.0625^1598^.0625
;;^UTILITY(U,$J,114,283,"I",4,0)
;;=528^3^6449^3
;;^UTILITY(U,$J,114,283,"I",5,0)
;;=788^24^6498
;;^UTILITY(U,$J,114,283,"X",0)
;;=^^8^8^2890725^
;;^UTILITY(U,$J,114,283,"X",1,0)
;;=1) RECONSTITUTE DRY MILK.
;;^UTILITY(U,$J,114,283,"X",2,0)
;;=2) ADD TAPIOCA AND SALT TO MILK AND COOK FOR 15 MINUTES; STIR
;;^UTILITY(U,$J,114,283,"X",3,0)
;;= FREQUENTLY DURING FIRST 5 MINUTES.
;;^UTILITY(U,$J,114,283,"X",4,0)
;;=3) ADD CARROT PUREE TO COOKED MIXTURE. BLEND THOROUGHLY.
;;^UTILITY(U,$J,114,283,"X",5,0)
;;=4) BEAT EGG YOLKS AND STIR INTO MIXTURE.
;;^UTILITY(U,$J,114,283,"X",6,0)
;;=5) FOLD BEATEN EGG WHITES INTO COOKED MIXTURE.
;;^UTILITY(U,$J,114,283,"X",7,0)
;;=6) POUR MIXTURE INTO PANS AND SET IN PAN OF HOT WATER.
FHINI0JF ; ; 11-OCT-1995
+1 ;;5.0;Dietetics;;Oct 11, 1995
+2 IF 'DIFQR(114)
QUIT
FOR I=1:2
SET X=$TEXT(Q+I)
IF X=""
QUIT
SET Y=$EXTRACT($TEXT(Q+I+1),4,999)
SET X=$EXTRACT(X,4,999)
IF $ASCII(Y)=126
SET I=I+1
SET Y=$EXTRACT(Y,2,999)_$EXTRACT($TEXT(Q+I+1),5,99)
IF $ASCII(Y)=61
SET Y=$EXTRACT(Y,2,999)
XECUTE NO
IF '$TEST
SET @X=Y
Q QUIT
+1 ;;^UTILITY(U,$J,114,279,"X",3,0)
+2 ;;=2) RECONSTITUTE ONIONS. SAUTE ONIONS IN MARGARINE AND GARLIC.
+3 ;;^UTILITY(U,$J,114,279,"X",4,0)
+4 ;;=3) MIX SECOND LISTING OF FLOUR WITH STOCK AND ADD TO BROWNED MIXTURE.
+5 ;;^UTILITY(U,$J,114,279,"X",5,0)
+6 ;;= COOK UNTIL THICKENED AND STARCH IS COOKED, STIRRING OFTEN.
+7 ;;^UTILITY(U,$J,114,279,"X",6,0)
+8 ;;=4) POUR LIQUID OVER PANNED STEAKS. COVER AND BAKE UNTIL TENDER
+9 ;;^UTILITY(U,$J,114,279,"X",7,0)
+10 ;;= AT 300 DEG. UNCOVER PANS LAST 30 MINUTES.
+11 ;;^UTILITY(U,$J,114,280,0)
+12 ;;=STEAMED FRESH HAM^100^4-OZ^3-1/4 HR^^1^4^Y^E-163^^S^^.001
+13 ;;^UTILITY(U,$J,114,280,"E",0)
+14 ;;=^114.05P^1^1
+15 ;;^UTILITY(U,$J,114,280,"E",1,0)
+16 ;;=5
+17 ;;^UTILITY(U,$J,114,280,"I",0)
+18 ;;=^114.01PA^6^6
+19 ;;^UTILITY(U,$J,114,280,"I",1,0)
+20 ;;=503^28^199^18.48
+21 ;;^UTILITY(U,$J,114,280,"I",2,0)
+22 ;;=230^.1875^1598^.1875
+23 ;;^UTILITY(U,$J,114,280,"I",3,0)
+24 ;;=192^.01563^288^.01563
+25 ;;^UTILITY(U,$J,114,280,"I",4,0)
+26 ;;=173^.01042^285^.01042
+27 ;;^UTILITY(U,$J,114,280,"I",5,0)
+28 ;;=129^.01042^278^.01042
+29 ;;^UTILITY(U,$J,114,280,"I",6,0)
+30 ;;=847^2^2021
+31 ;;^UTILITY(U,$J,114,280,"X",0)
+32 ;;=^^5^5^2890725^
+33 ;;^UTILITY(U,$J,114,280,"X",1,0)
+34 ;;=1) MAKE "ADOBO" SEASONING BY COMBINING SALT, PEPPER, OREGANO AND GARLIC
+35 ;;^UTILITY(U,$J,114,280,"X",2,0)
+36 ;;= POWDER. BLEND WELL. SPRINKLE OVER HAM AND LET STAND OVERNIGHT.
+37 ;;^UTILITY(U,$J,114,280,"X",3,0)
+38 ;;= NEXT DAY SEAR ON ALL SIDES.
+39 ;;^UTILITY(U,$J,114,280,"X",4,0)
+40 ;;=2) ADD WATER TO HAM; BRING TO BOIL. COVER AND SIMMER UNTIL TENDER,
+41 ;;^UTILITY(U,$J,114,280,"X",5,0)
+42 ;;= APPROXIMATELY 3 HOURS (185 F DEGREES).
+43 ;;^UTILITY(U,$J,114,281,0)
+44 ;;=CABBAGE FRIED^100^4-OZ^40 MIN^^^9^Y^V-26^^S^^.002
+45 ;;^UTILITY(U,$J,114,281,"E",0)
+46 ;;=^114.05P^1^1
+47 ;;^UTILITY(U,$J,114,281,"E",1,0)
+48 ;;=6
+49 ;;^UTILITY(U,$J,114,281,"I",0)
+50 ;;=^114.01PA^7^7
+51 ;;^UTILITY(U,$J,114,281,"I",1,0)
+52 ;;=725^.0625^1384^.0625
+53 ;;^UTILITY(U,$J,114,281,"I",2,0)
+54 ;;=1008^.0625
+55 ;;^UTILITY(U,$J,114,281,"I",3,0)
+56 ;;=763^18^845^14.4
+57 ;;^UTILITY(U,$J,114,281,"I",4,0)
+58 ;;=594^.07031^1986^.59524446
+59 ;;^UTILITY(U,$J,114,281,"I",5,0)
+60 ;;=256^.14063^1906^.14063
+61 ;;^UTILITY(U,$J,114,281,"I",6,0)
+62 ;;=230^.09375^1598^.09375
+63 ;;^UTILITY(U,$J,114,281,"I",7,0)
+64 ;;=192^.01042^288^.01042
+65 ;;^UTILITY(U,$J,114,281,"X",0)
+66 ;;=^^6^6^2890725^
+67 ;;^UTILITY(U,$J,114,281,"X",1,0)
+68 ;;=1) RECONSTITUTE ONIONS. SAUTE IN FAT UNTIL CLEAR AND GLOSSY.
+69 ;;^UTILITY(U,$J,114,281,"X",2,0)
+70 ;;=2) CHOP CABBAGE AND ADD CABBAGE TO ONIONS; COOK TOGETHER FOR 20 MIN,
+71 ;;^UTILITY(U,$J,114,281,"X",3,0)
+72 ;;= STIRING OFTEN. DRAIN OFF EXCESS MOISTURE.
+73 ;;^UTILITY(U,$J,114,281,"X",4,0)
+74 ;;=3) COMBINE REMAINING INGREDIENTS AND STIR INTO CABBAGE MIXTURE.
+75 ;;^UTILITY(U,$J,114,281,"X",5,0)
+76 ;;= CONTINUE COOKING FOR 10 MINUTES OR UNTIL CABBAGE IS TENDER.
+77 ;;^UTILITY(U,$J,114,281,"X",6,0)
+78 ;;= STIR OCCASIONALLY. DO NOT OVERCOOK.
+79 ;;^UTILITY(U,$J,114,282,0)
+80 ;;=BAKED/GRILLED PORK CHOPS - 1^100^1-EACH^1-1/2 HR^^1^4^Y^E-167^^S
+81 ;;^UTILITY(U,$J,114,282,"E",0)
+82 ;;=^114.05P^2^2
+83 ;;^UTILITY(U,$J,114,282,"E",1,0)
+84 ;;=2
+85 ;;^UTILITY(U,$J,114,282,"E",2,0)
+86 ;;=33
+87 ;;^UTILITY(U,$J,114,282,"I",0)
+88 ;;=^114.01PA^1^1
+89 ;;^UTILITY(U,$J,114,282,"I",1,0)
+90 ;;=504^31.5^161^25.515
+91 ;;^UTILITY(U,$J,114,282,"X",0)
+92 ;;=^^3^3^2890725^
+93 ;;^UTILITY(U,$J,114,282,"X",1,0)
+94 ;;=1) GRILL CHOPS UNTIL BROWNED ON BOTH SIDES.
+95 ;;^UTILITY(U,$J,114,282,"X",2,0)
+96 ;;=2) PLACE IN BAKING PANS. COVER PANS. BAKE 1 HOUR AT 325 F DEGREES
+97 ;;^UTILITY(U,$J,114,282,"X",3,0)
+98 ;;= UNTIL TENDER.
+99 ;;^UTILITY(U,$J,114,283,0)
+100 ;;=CARROT PUREE SOUFFLE^60^3-OZ^45 MIN^^^9^Y^V-31^^S^^.034
+101 ;;^UTILITY(U,$J,114,283,"E",0)
+102 ;;=^114.05P^1^1
+103 ;;^UTILITY(U,$J,114,283,"E",1,0)
+104 ;;=22
+105 ;;^UTILITY(U,$J,114,283,"I",0)
+106 ;;=^114.01PA^5^5
+107 ;;^UTILITY(U,$J,114,283,"I",1,0)
+108 ;;=157^.59375^138^.59375
+109 ;;^UTILITY(U,$J,114,283,"I",2,0)
+110 ;;=262^.5^1921^.5
+111 ;;^UTILITY(U,$J,114,283,"I",3,0)
+112 ;;=230^.0625^1598^.0625
+113 ;;^UTILITY(U,$J,114,283,"I",4,0)
+114 ;;=528^3^6449^3
+115 ;;^UTILITY(U,$J,114,283,"I",5,0)
+116 ;;=788^24^6498
+117 ;;^UTILITY(U,$J,114,283,"X",0)
+118 ;;=^^8^8^2890725^
+119 ;;^UTILITY(U,$J,114,283,"X",1,0)
+120 ;;=1) RECONSTITUTE DRY MILK.
+121 ;;^UTILITY(U,$J,114,283,"X",2,0)
+122 ;;=2) ADD TAPIOCA AND SALT TO MILK AND COOK FOR 15 MINUTES; STIR
+123 ;;^UTILITY(U,$J,114,283,"X",3,0)
+124 ;;= FREQUENTLY DURING FIRST 5 MINUTES.
+125 ;;^UTILITY(U,$J,114,283,"X",4,0)
+126 ;;=3) ADD CARROT PUREE TO COOKED MIXTURE. BLEND THOROUGHLY.
+127 ;;^UTILITY(U,$J,114,283,"X",5,0)
+128 ;;=4) BEAT EGG YOLKS AND STIR INTO MIXTURE.
+129 ;;^UTILITY(U,$J,114,283,"X",6,0)
+130 ;;=5) FOLD BEATEN EGG WHITES INTO COOKED MIXTURE.
+131 ;;^UTILITY(U,$J,114,283,"X",7,0)
+132 ;;=6) POUR MIXTURE INTO PANS AND SET IN PAN OF HOT WATER.
