FHINI0IK ; ; 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,$J,114,136,"I",6,0)
;;=230^.125^1598^.125
;;^UTILITY(U,$J,114,136,"I",7,0)
;;=391^.00391^6354
;;^UTILITY(U,$J,114,136,"X",0)
;;=^^7^7^2890724^
;;^UTILITY(U,$J,114,136,"X",1,0)
;;=1) STEAM POTATOES UNTIL JUST TENDER. RETAIN FOR STEP 5.
;;^UTILITY(U,$J,114,136,"X",2,0)
;;=2) MELT MARGARINE. STIR IN FLOUR TO FORM ROUX. DO NOT BROWN.
;;^UTILITY(U,$J,114,136,"X",3,0)
;;=3) RECONSTITUTE MILK. ADD ALOWLY TO ROUX, STIRRING CONSTANTLY.
;;^UTILITY(U,$J,114,136,"X",4,0)
;;= COOK FOR 10 MINUTES UNTIL SAUCE IS THICKENED.
;;^UTILITY(U,$J,114,136,"X",5,0)
;;=4) ADD SALT; MIX TO DISTRIBUTE.
;;^UTILITY(U,$J,114,136,"X",6,0)
;;=5) COMBINE SAUCE AND STEAMED POTATOES; MIX TO DISTRIBUTE.
;;^UTILITY(U,$J,114,136,"X",7,0)
;;= KEEP HOT FOR SERVICE.
;;^UTILITY(U,$J,114,137,0)
;;=CHICKEN RICE SOUP^100^6-FLOZ^75 MIN^^10^10^Y^A-71^^S^^.014
;;^UTILITY(U,$J,114,137,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,137,"E",1,0)
;;=5
;;^UTILITY(U,$J,114,137,"I",0)
;;=^114.01PA^7^7
;;^UTILITY(U,$J,114,137,"I",1,0)
;;=232^1.25^2789^1.25
;;^UTILITY(U,$J,114,137,"I",2,0)
;;=847^5^2021
;;^UTILITY(U,$J,114,137,"I",3,0)
;;=230^.0625^1598^.0625
;;^UTILITY(U,$J,114,137,"I",4,0)
;;=725^.0625^1384^.0625
;;^UTILITY(U,$J,114,137,"I",5,0)
;;=776^1^951^1
;;^UTILITY(U,$J,114,137,"I",6,0)
;;=866^1^935^1
;;^UTILITY(U,$J,114,137,"I",7,0)
;;=221^1.5^2932^1.5
;;^UTILITY(U,$J,114,137,"X",0)
;;=^^3^3^2890724^
;;^UTILITY(U,$J,114,137,"X",1,0)
;;=1) COMBINE BASE AND WATER TO FORM STOCK.
;;^UTILITY(U,$J,114,137,"X",2,0)
;;=2) ADD SALT AND VEGETABLES. SIMMER 20 MINUTES. STRAIN VEGETABLES FROM STOCK.
;;^UTILITY(U,$J,114,137,"X",3,0)
;;=3) ADD RICE AND SIMMER 20-30 MINUTES OR UNTIL TENDER.
;;^UTILITY(U,$J,114,138,0)
;;=GRAPEFRUIT JUICE, 4OZ IND^100^1-EACH^^^^1^N^A-10^^I
;;^UTILITY(U,$J,114,138,"I",0)
;;=^114.01PA^1^1
;;^UTILITY(U,$J,114,138,"I",1,0)
;;=364^100^1694
;;^UTILITY(U,$J,114,138,"X",0)
;;=^^1^1^2890727^^
;;^UTILITY(U,$J,114,138,"X",1,0)
;;=1) PLACE 4-OZ THAWED CONTAINER ON TRAY.
;;^UTILITY(U,$J,114,139,0)
;;=CHEESE/VEG (DUCHESS) SOUP^100^6-FLOZ^110 MIN^^10^10^Y^A-73^^S^^.058
;;^UTILITY(U,$J,114,139,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,139,"E",1,0)
;;=5
;;^UTILITY(U,$J,114,139,"I",0)
;;=^114.01PA^12^12
;;^UTILITY(U,$J,114,139,"I",1,0)
;;=232^.875^2789^.875
;;^UTILITY(U,$J,114,139,"I",2,0)
;;=847^.75^2021
;;^UTILITY(U,$J,114,139,"I",3,0)
;;=725^.25^1384^.25
;;^UTILITY(U,$J,114,139,"I",4,0)
;;=776^2.125^951^2.125
;;^UTILITY(U,$J,114,139,"I",5,0)
;;=866^1.3125^935^1.3125
;;^UTILITY(U,$J,114,139,"I",6,0)
;;=628^.625^1998^.625
;;^UTILITY(U,$J,114,139,"I",7,0)
;;=297^.8125^372^.8125
;;^UTILITY(U,$J,114,139,"I",8,0)
;;=230^.0625^1598^.0625
;;^UTILITY(U,$J,114,139,"I",9,0)
;;=192^.01563^288^.01563
;;^UTILITY(U,$J,114,139,"I",10,0)
;;=157^4.8125^138^4.8125
;;^UTILITY(U,$J,114,139,"I",11,0)
;;=1005^4^2021^33.44
;;^UTILITY(U,$J,114,139,"I",12,0)
;;=489^.875^9^.875
;;^UTILITY(U,$J,114,139,"X",0)
;;=^^7^7^2890801^^^^
;;^UTILITY(U,$J,114,139,"X",1,0)
;;=1) COMBINE BASE AND FIRST WATER ENTRY TO FORM STOCK.
;;^UTILITY(U,$J,114,139,"X",2,0)
;;=2) ADD VEGETABLES. SIMMER UNTIL VEGETABLES ARE TENDER.
;;^UTILITY(U,$J,114,139,"X",3,0)
;;=3) PREPARE ROUX OF FLOUR AND FAT. SEASON. STIR UNTIL COOKED. DO NOT BROWN.
;;^UTILITY(U,$J,114,139,"X",4,0)
;;= COMBINE WITH STOCK-VEGETABLE MIXTURE.
;;^UTILITY(U,$J,114,139,"X",5,0)
;;=4) RECONSTITUTE DRIED SKIM MILK POWDER. ADD TO STOCK-VEGETABLE-ROUX MIXTURE.
;;^UTILITY(U,$J,114,139,"X",6,0)
;;= HEAT. DO NOT BOIL.
;;^UTILITY(U,$J,114,139,"X",7,0)
;;=5) GRATE CHEESE. ADD GRATED CHEESE AND STIR WELL.
;;^UTILITY(U,$J,114,140,0)
;;=LS CREAMED POTATOES^100^4-OZ^25 MIN^^^7^Y^P-9^^S^^.1
;;^UTILITY(U,$J,114,140,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,140,"E",1,0)
;;=6
;;^UTILITY(U,$J,114,140,"I",0)
;;=^114.01PA^5^5
;;^UTILITY(U,$J,114,140,"I",1,0)
;;=871^20^1506^20
;;^UTILITY(U,$J,114,140,"I",2,0)
;;=624^.75^371^.75
;;^UTILITY(U,$J,114,140,"I",3,0)
;;=628^.5625^1998^.5625
;;^UTILITY(U,$J,114,140,"I",4,0)
;;=986^1.09375^6011^1.09375
;;^UTILITY(U,$J,114,140,"I",5,0)
;;=847^1.15625^2021
;;^UTILITY(U,$J,114,140,"X",0)
;;=^^6^6^2890724^
;;^UTILITY(U,$J,114,140,"X",1,0)
;;=1) STEAM POTATOES UNTIL JUST TENDER. RETAIN FOR STEP 4.
;;^UTILITY(U,$J,114,140,"X",2,0)
;;=2) MELT MARGARINE. STIR IN FLOUR TO FORM ROUX. DO NOT BROWN.
;;^UTILITY(U,$J,114,140,"X",3,0)
;;=3) RECONSTITUTE LONALAC. ADD SLOWLY TO ROUX, STIRRING CONSTANTLY.
;;^UTILITY(U,$J,114,140,"X",4,0)
;;= COOK FOR 10 MINUTES UNTIL SAUCE IS THICKENED.
FHINI0IK ; ; 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,114,136,"I",6,0)
+2 ;;=230^.125^1598^.125
+3 ;;^UTILITY(U,$J,114,136,"I",7,0)
+4 ;;=391^.00391^6354
+5 ;;^UTILITY(U,$J,114,136,"X",0)
+6 ;;=^^7^7^2890724^
+7 ;;^UTILITY(U,$J,114,136,"X",1,0)
+8 ;;=1) STEAM POTATOES UNTIL JUST TENDER. RETAIN FOR STEP 5.
+9 ;;^UTILITY(U,$J,114,136,"X",2,0)
+10 ;;=2) MELT MARGARINE. STIR IN FLOUR TO FORM ROUX. DO NOT BROWN.
+11 ;;^UTILITY(U,$J,114,136,"X",3,0)
+12 ;;=3) RECONSTITUTE MILK. ADD ALOWLY TO ROUX, STIRRING CONSTANTLY.
+13 ;;^UTILITY(U,$J,114,136,"X",4,0)
+14 ;;= COOK FOR 10 MINUTES UNTIL SAUCE IS THICKENED.
+15 ;;^UTILITY(U,$J,114,136,"X",5,0)
+16 ;;=4) ADD SALT; MIX TO DISTRIBUTE.
+17 ;;^UTILITY(U,$J,114,136,"X",6,0)
+18 ;;=5) COMBINE SAUCE AND STEAMED POTATOES; MIX TO DISTRIBUTE.
+19 ;;^UTILITY(U,$J,114,136,"X",7,0)
+20 ;;= KEEP HOT FOR SERVICE.
+21 ;;^UTILITY(U,$J,114,137,0)
+22 ;;=CHICKEN RICE SOUP^100^6-FLOZ^75 MIN^^10^10^Y^A-71^^S^^.014
+23 ;;^UTILITY(U,$J,114,137,"E",0)
+24 ;;=^114.05P^1^1
+25 ;;^UTILITY(U,$J,114,137,"E",1,0)
+26 ;;=5
+27 ;;^UTILITY(U,$J,114,137,"I",0)
+28 ;;=^114.01PA^7^7
+29 ;;^UTILITY(U,$J,114,137,"I",1,0)
+30 ;;=232^1.25^2789^1.25
+31 ;;^UTILITY(U,$J,114,137,"I",2,0)
+32 ;;=847^5^2021
+33 ;;^UTILITY(U,$J,114,137,"I",3,0)
+34 ;;=230^.0625^1598^.0625
+35 ;;^UTILITY(U,$J,114,137,"I",4,0)
+36 ;;=725^.0625^1384^.0625
+37 ;;^UTILITY(U,$J,114,137,"I",5,0)
+38 ;;=776^1^951^1
+39 ;;^UTILITY(U,$J,114,137,"I",6,0)
+40 ;;=866^1^935^1
+41 ;;^UTILITY(U,$J,114,137,"I",7,0)
+42 ;;=221^1.5^2932^1.5
+43 ;;^UTILITY(U,$J,114,137,"X",0)
+44 ;;=^^3^3^2890724^
+45 ;;^UTILITY(U,$J,114,137,"X",1,0)
+46 ;;=1) COMBINE BASE AND WATER TO FORM STOCK.
+47 ;;^UTILITY(U,$J,114,137,"X",2,0)
+48 ;;=2) ADD SALT AND VEGETABLES. SIMMER 20 MINUTES. STRAIN VEGETABLES FROM STOCK.
+49 ;;^UTILITY(U,$J,114,137,"X",3,0)
+50 ;;=3) ADD RICE AND SIMMER 20-30 MINUTES OR UNTIL TENDER.
+51 ;;^UTILITY(U,$J,114,138,0)
+52 ;;=GRAPEFRUIT JUICE, 4OZ IND^100^1-EACH^^^^1^N^A-10^^I
+53 ;;^UTILITY(U,$J,114,138,"I",0)
+54 ;;=^114.01PA^1^1
+55 ;;^UTILITY(U,$J,114,138,"I",1,0)
+56 ;;=364^100^1694
+57 ;;^UTILITY(U,$J,114,138,"X",0)
+58 ;;=^^1^1^2890727^^
+59 ;;^UTILITY(U,$J,114,138,"X",1,0)
+60 ;;=1) PLACE 4-OZ THAWED CONTAINER ON TRAY.
+61 ;;^UTILITY(U,$J,114,139,0)
+62 ;;=CHEESE/VEG (DUCHESS) SOUP^100^6-FLOZ^110 MIN^^10^10^Y^A-73^^S^^.058
+63 ;;^UTILITY(U,$J,114,139,"E",0)
+64 ;;=^114.05P^1^1
+65 ;;^UTILITY(U,$J,114,139,"E",1,0)
+66 ;;=5
+67 ;;^UTILITY(U,$J,114,139,"I",0)
+68 ;;=^114.01PA^12^12
+69 ;;^UTILITY(U,$J,114,139,"I",1,0)
+70 ;;=232^.875^2789^.875
+71 ;;^UTILITY(U,$J,114,139,"I",2,0)
+72 ;;=847^.75^2021
+73 ;;^UTILITY(U,$J,114,139,"I",3,0)
+74 ;;=725^.25^1384^.25
+75 ;;^UTILITY(U,$J,114,139,"I",4,0)
+76 ;;=776^2.125^951^2.125
+77 ;;^UTILITY(U,$J,114,139,"I",5,0)
+78 ;;=866^1.3125^935^1.3125
+79 ;;^UTILITY(U,$J,114,139,"I",6,0)
+80 ;;=628^.625^1998^.625
+81 ;;^UTILITY(U,$J,114,139,"I",7,0)
+82 ;;=297^.8125^372^.8125
+83 ;;^UTILITY(U,$J,114,139,"I",8,0)
+84 ;;=230^.0625^1598^.0625
+85 ;;^UTILITY(U,$J,114,139,"I",9,0)
+86 ;;=192^.01563^288^.01563
+87 ;;^UTILITY(U,$J,114,139,"I",10,0)
+88 ;;=157^4.8125^138^4.8125
+89 ;;^UTILITY(U,$J,114,139,"I",11,0)
+90 ;;=1005^4^2021^33.44
+91 ;;^UTILITY(U,$J,114,139,"I",12,0)
+92 ;;=489^.875^9^.875
+93 ;;^UTILITY(U,$J,114,139,"X",0)
+94 ;;=^^7^7^2890801^^^^
+95 ;;^UTILITY(U,$J,114,139,"X",1,0)
+96 ;;=1) COMBINE BASE AND FIRST WATER ENTRY TO FORM STOCK.
+97 ;;^UTILITY(U,$J,114,139,"X",2,0)
+98 ;;=2) ADD VEGETABLES. SIMMER UNTIL VEGETABLES ARE TENDER.
+99 ;;^UTILITY(U,$J,114,139,"X",3,0)
+100 ;;=3) PREPARE ROUX OF FLOUR AND FAT. SEASON. STIR UNTIL COOKED. DO NOT BROWN.
+101 ;;^UTILITY(U,$J,114,139,"X",4,0)
+102 ;;= COMBINE WITH STOCK-VEGETABLE MIXTURE.
+103 ;;^UTILITY(U,$J,114,139,"X",5,0)
+104 ;;=4) RECONSTITUTE DRIED SKIM MILK POWDER. ADD TO STOCK-VEGETABLE-ROUX MIXTURE.
+105 ;;^UTILITY(U,$J,114,139,"X",6,0)
+106 ;;= HEAT. DO NOT BOIL.
+107 ;;^UTILITY(U,$J,114,139,"X",7,0)
+108 ;;=5) GRATE CHEESE. ADD GRATED CHEESE AND STIR WELL.
+109 ;;^UTILITY(U,$J,114,140,0)
+110 ;;=LS CREAMED POTATOES^100^4-OZ^25 MIN^^^7^Y^P-9^^S^^.1
+111 ;;^UTILITY(U,$J,114,140,"E",0)
+112 ;;=^114.05P^1^1
+113 ;;^UTILITY(U,$J,114,140,"E",1,0)
+114 ;;=6
+115 ;;^UTILITY(U,$J,114,140,"I",0)
+116 ;;=^114.01PA^5^5
+117 ;;^UTILITY(U,$J,114,140,"I",1,0)
+118 ;;=871^20^1506^20
+119 ;;^UTILITY(U,$J,114,140,"I",2,0)
+120 ;;=624^.75^371^.75
+121 ;;^UTILITY(U,$J,114,140,"I",3,0)
+122 ;;=628^.5625^1998^.5625
+123 ;;^UTILITY(U,$J,114,140,"I",4,0)
+124 ;;=986^1.09375^6011^1.09375
+125 ;;^UTILITY(U,$J,114,140,"I",5,0)
+126 ;;=847^1.15625^2021
+127 ;;^UTILITY(U,$J,114,140,"X",0)
+128 ;;=^^6^6^2890724^
+129 ;;^UTILITY(U,$J,114,140,"X",1,0)
+130 ;;=1) STEAM POTATOES UNTIL JUST TENDER. RETAIN FOR STEP 4.
+131 ;;^UTILITY(U,$J,114,140,"X",2,0)
+132 ;;=2) MELT MARGARINE. STIR IN FLOUR TO FORM ROUX. DO NOT BROWN.
+133 ;;^UTILITY(U,$J,114,140,"X",3,0)
+134 ;;=3) RECONSTITUTE LONALAC. ADD SLOWLY TO ROUX, STIRRING CONSTANTLY.
+135 ;;^UTILITY(U,$J,114,140,"X",4,0)
+136 ;;= COOK FOR 10 MINUTES UNTIL SAUCE IS THICKENED.
