FHINI0JI ; ; 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,$J,114,290,"I",12,0)
;;=273^19^1932^19
;;^UTILITY(U,$J,114,290,"I",13,0)
;;=232^.5^2789^.5
;;^UTILITY(U,$J,114,290,"I",14,0)
;;=1005^2^2021^16.72
;;^UTILITY(U,$J,114,290,"I",15,0)
;;=303^.01563
;;^UTILITY(U,$J,114,290,"I",16,0)
;;=628^1.875^1998^1.875
;;^UTILITY(U,$J,114,290,"I",22,0)
;;=474^50^401^33.5
;;^UTILITY(U,$J,114,290,"X",0)
;;=^^16^16^2890725^^^^
;;^UTILITY(U,$J,114,290,"X",1,0)
;;=1) SAUTE BACON IN STEAM JACKETED KETTLE UNTIL BROWN AND CRISP.
;;^UTILITY(U,$J,114,290,"X",2,0)
;;=2) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH COLD WATER. ADD TO BACON AND
;;^UTILITY(U,$J,114,290,"X",3,0)
;;= COOK UNTIL VEGETABLES ARE TENDER.
;;^UTILITY(U,$J,114,290,"X",4,0)
;;=3) COMBINE MUSHROOMS, PIMIENTOS, FIRST ENTRY OF SALT, PEPPER, PAPRIKA,
;;^UTILITY(U,$J,114,290,"X",5,0)
;;= PARSLEY FLAKES, OREGANO, TOMATOES, BASE, SECOND WATER ENTRY AND GARLIC
;;^UTILITY(U,$J,114,290,"X",6,0)
;;= JUICE; ADD TO COOKED VEGETABLES IN STEP 2. SIMMER
;;^UTILITY(U,$J,114,290,"X",7,0)
;;= MIXTURE FOR 1 HOUR, STIRRING OCCASIONALLY.
;;^UTILITY(U,$J,114,290,"X",8,0)
;;=4) COMBINE REMAINING DRY INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE
;;^UTILITY(U,$J,114,290,"X",9,0)
;;= QUARTERED CHICKEN IN SEASONED FLOUR. SHAKE OFF EXCESS. RETAIN FLOUR
;;^UTILITY(U,$J,114,290,"X",10,0)
;;= FOR STEP 5.
;;^UTILITY(U,$J,114,290,"X",11,0)
;;=5) BROWN CHICKEN IN DEEP FAT. PLACE CHICKEN INTO PANS. SPRINKLE CHICKEN
;;^UTILITY(U,$J,114,290,"X",12,0)
;;= WITH FLOUR FROM STEP 4.
;;^UTILITY(U,$J,114,290,"X",13,0)
;;=6) COVER CHICKEN WITH 1/2 AMOUNT OF SAUCE FOR EACH PAN. BAKE UNTIL
;;^UTILITY(U,$J,114,290,"X",14,0)
;;= CHICKEN IS TENDER.
;;^UTILITY(U,$J,114,290,"X",15,0)
;;=7) SERVE CHICKEN WITH SAUCE.
;;^UTILITY(U,$J,114,290,"X",16,0)
;;= BAKE AT 350 F
;;^UTILITY(U,$J,114,291,0)
;;=CAULIFLOWER AU GRATIN^100^4-OZ^1 HR^^^9^Y^V-34^^S^^.011
;;^UTILITY(U,$J,114,291,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,291,"E",1,0)
;;=23
;;^UTILITY(U,$J,114,291,"I",0)
;;=^114.01PA^8^8
;;^UTILITY(U,$J,114,291,"I",1,0)
;;=359^10^948^10
;;^UTILITY(U,$J,114,291,"I",2,0)
;;=157^1^138^1
;;^UTILITY(U,$J,114,291,"I",3,0)
;;=1005^1^2021^8.36
;;^UTILITY(U,$J,114,291,"I",4,0)
;;=297^1.25^372^1.25
;;^UTILITY(U,$J,114,291,"I",5,0)
;;=628^.625^1998^.625
;;^UTILITY(U,$J,114,291,"I",6,0)
;;=230^.125^1598^.125
;;^UTILITY(U,$J,114,291,"I",7,0)
;;=489^1^9^1
;;^UTILITY(U,$J,114,291,"I",8,0)
;;=867^.25^827^.25
;;^UTILITY(U,$J,114,291,"X",0)
;;=^^12^12^2890725^
;;^UTILITY(U,$J,114,291,"X",1,0)
;;=1) ADD TO SALTED BOILING WATER AND COOK UNTIL JUST TENDER. DO
;;^UTILITY(U,$J,114,291,"X",2,0)
;;= NOT OVERCOOK. DRAIN.
;;^UTILITY(U,$J,114,291,"X",3,0)
;;=2) RECONSTITUTE MILK. HEAT TO BELOW BOIL. RETAIN FOR STEP 5.
;;^UTILITY(U,$J,114,291,"X",4,0)
;;=3) MELT MARGARINE; ADD FLOUR AND COOK TOGETHER TO FORM ROUX.
;;^UTILITY(U,$J,114,291,"X",5,0)
;;=4) ADD ROUX TO HEATED MILK FROM STEP 2, STIRRING CONSTANTLY.
;;^UTILITY(U,$J,114,291,"X",6,0)
;;= SIMMER UNTIL CREAM SAUCE IS THICKENED.
;;^UTILITY(U,$J,114,291,"X",7,0)
;;=5) ADD SALT TO SAUCE; MIX TO DISTRIBUTE.
;;^UTILITY(U,$J,114,291,"X",8,0)
;;=6) GRATE CHEESE AND ADD TO SAUCE; MIX TO DISTRIBUTE.
;;^UTILITY(U,$J,114,291,"X",9,0)
;;= POUR SAUCE OVER CAULIFLOWER FROM STEP 1.
;;^UTILITY(U,$J,114,291,"X",10,0)
;;=7) MIX BREADCRUMBS AND MARGARINE TO MOISTEN. SPRINKLE MIXTURE
;;^UTILITY(U,$J,114,291,"X",11,0)
;;= OVER CAULIFLOWER.
;;^UTILITY(U,$J,114,291,"X",12,0)
;;=8) BAKE UNTIL CRUMBS ARE BROWNED.
;;^UTILITY(U,$J,114,292,0)
;;=LS SWISS STEAK^25^1-EACH^1.5 HR^^2^4^Y^E-118^^S^^.003
;;^UTILITY(U,$J,114,292,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,292,"E",1,0)
;;=33
;;^UTILITY(U,$J,114,292,"I",0)
;;=^114.01PA^3^3
;;^UTILITY(U,$J,114,292,"I",1,0)
;;=379^6.25^2125^3.6875
;;^UTILITY(U,$J,114,292,"I",2,0)
;;=628^.5^1998^.5
;;^UTILITY(U,$J,114,292,"I",3,0)
;;=148^.14063^1943^1.21040241
;;^UTILITY(U,$J,114,292,"X",0)
;;=^^6^6^2890801^^^
;;^UTILITY(U,$J,114,292,"X",1,0)
;;=1) DREDGE STEAKS IN FLOUR. SHAKE STEAKS TO REMOVE EXCESS FLOUR.
;;^UTILITY(U,$J,114,292,"X",2,0)
;;=2) PAN STEAKS. BAKE IN OVEN AT 375 DEGREES UNTIL BROWNED APPROX. 45 MIN.
;;^UTILITY(U,$J,114,292,"X",3,0)
;;=3) POUR TOMATO JUICE OVER STEAKS. STIR LIGHTLY TO DISTRIBUTE
;;^UTILITY(U,$J,114,292,"X",4,0)
;;= JUICE AND COAT STEAKS.
;;^UTILITY(U,$J,114,292,"X",5,0)
;;=4) CONTINUE BAKING UNTIL JUICE IS THICKENED AND STEAKS ARE TENDER,
;;^UTILITY(U,$J,114,292,"X",6,0)
;;= STIR OCCASIONALLY.
;;^UTILITY(U,$J,114,293,0)
;;=BREADED PORK STEAK^50^1-EACH^1-1/4 HRS^^1^4^Y^E-170^^S^^.02
FHINI0JI ; ; 11-OCT-1995
+1 ;;5.0;Dietetics;;Oct 11, 1995
+2 IF 'DIFQR(114)
QUIT
FOR I=1:2
SET X=$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,114,290,"I",12,0)
+2 ;;=273^19^1932^19
+3 ;;^UTILITY(U,$J,114,290,"I",13,0)
+4 ;;=232^.5^2789^.5
+5 ;;^UTILITY(U,$J,114,290,"I",14,0)
+6 ;;=1005^2^2021^16.72
+7 ;;^UTILITY(U,$J,114,290,"I",15,0)
+8 ;;=303^.01563
+9 ;;^UTILITY(U,$J,114,290,"I",16,0)
+10 ;;=628^1.875^1998^1.875
+11 ;;^UTILITY(U,$J,114,290,"I",22,0)
+12 ;;=474^50^401^33.5
+13 ;;^UTILITY(U,$J,114,290,"X",0)
+14 ;;=^^16^16^2890725^^^^
+15 ;;^UTILITY(U,$J,114,290,"X",1,0)
+16 ;;=1) SAUTE BACON IN STEAM JACKETED KETTLE UNTIL BROWN AND CRISP.
+17 ;;^UTILITY(U,$J,114,290,"X",2,0)
+18 ;;=2) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH COLD WATER. ADD TO BACON AND
+19 ;;^UTILITY(U,$J,114,290,"X",3,0)
+20 ;;= COOK UNTIL VEGETABLES ARE TENDER.
+21 ;;^UTILITY(U,$J,114,290,"X",4,0)
+22 ;;=3) COMBINE MUSHROOMS, PIMIENTOS, FIRST ENTRY OF SALT, PEPPER, PAPRIKA,
+23 ;;^UTILITY(U,$J,114,290,"X",5,0)
+24 ;;= PARSLEY FLAKES, OREGANO, TOMATOES, BASE, SECOND WATER ENTRY AND GARLIC
+25 ;;^UTILITY(U,$J,114,290,"X",6,0)
+26 ;;= JUICE; ADD TO COOKED VEGETABLES IN STEP 2. SIMMER
+27 ;;^UTILITY(U,$J,114,290,"X",7,0)
+28 ;;= MIXTURE FOR 1 HOUR, STIRRING OCCASIONALLY.
+29 ;;^UTILITY(U,$J,114,290,"X",8,0)
+30 ;;=4) COMBINE REMAINING DRY INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE
+31 ;;^UTILITY(U,$J,114,290,"X",9,0)
+32 ;;= QUARTERED CHICKEN IN SEASONED FLOUR. SHAKE OFF EXCESS. RETAIN FLOUR
+33 ;;^UTILITY(U,$J,114,290,"X",10,0)
+34 ;;= FOR STEP 5.
+35 ;;^UTILITY(U,$J,114,290,"X",11,0)
+36 ;;=5) BROWN CHICKEN IN DEEP FAT. PLACE CHICKEN INTO PANS. SPRINKLE CHICKEN
+37 ;;^UTILITY(U,$J,114,290,"X",12,0)
+38 ;;= WITH FLOUR FROM STEP 4.
+39 ;;^UTILITY(U,$J,114,290,"X",13,0)
+40 ;;=6) COVER CHICKEN WITH 1/2 AMOUNT OF SAUCE FOR EACH PAN. BAKE UNTIL
+41 ;;^UTILITY(U,$J,114,290,"X",14,0)
+42 ;;= CHICKEN IS TENDER.
+43 ;;^UTILITY(U,$J,114,290,"X",15,0)
+44 ;;=7) SERVE CHICKEN WITH SAUCE.
+45 ;;^UTILITY(U,$J,114,290,"X",16,0)
+46 ;;= BAKE AT 350 F
+47 ;;^UTILITY(U,$J,114,291,0)
+48 ;;=CAULIFLOWER AU GRATIN^100^4-OZ^1 HR^^^9^Y^V-34^^S^^.011
+49 ;;^UTILITY(U,$J,114,291,"E",0)
+50 ;;=^114.05P^1^1
+51 ;;^UTILITY(U,$J,114,291,"E",1,0)
+52 ;;=23
+53 ;;^UTILITY(U,$J,114,291,"I",0)
+54 ;;=^114.01PA^8^8
+55 ;;^UTILITY(U,$J,114,291,"I",1,0)
+56 ;;=359^10^948^10
+57 ;;^UTILITY(U,$J,114,291,"I",2,0)
+58 ;;=157^1^138^1
+59 ;;^UTILITY(U,$J,114,291,"I",3,0)
+60 ;;=1005^1^2021^8.36
+61 ;;^UTILITY(U,$J,114,291,"I",4,0)
+62 ;;=297^1.25^372^1.25
+63 ;;^UTILITY(U,$J,114,291,"I",5,0)
+64 ;;=628^.625^1998^.625
+65 ;;^UTILITY(U,$J,114,291,"I",6,0)
+66 ;;=230^.125^1598^.125
+67 ;;^UTILITY(U,$J,114,291,"I",7,0)
+68 ;;=489^1^9^1
+69 ;;^UTILITY(U,$J,114,291,"I",8,0)
+70 ;;=867^.25^827^.25
+71 ;;^UTILITY(U,$J,114,291,"X",0)
+72 ;;=^^12^12^2890725^
+73 ;;^UTILITY(U,$J,114,291,"X",1,0)
+74 ;;=1) ADD TO SALTED BOILING WATER AND COOK UNTIL JUST TENDER. DO
+75 ;;^UTILITY(U,$J,114,291,"X",2,0)
+76 ;;= NOT OVERCOOK. DRAIN.
+77 ;;^UTILITY(U,$J,114,291,"X",3,0)
+78 ;;=2) RECONSTITUTE MILK. HEAT TO BELOW BOIL. RETAIN FOR STEP 5.
+79 ;;^UTILITY(U,$J,114,291,"X",4,0)
+80 ;;=3) MELT MARGARINE; ADD FLOUR AND COOK TOGETHER TO FORM ROUX.
+81 ;;^UTILITY(U,$J,114,291,"X",5,0)
+82 ;;=4) ADD ROUX TO HEATED MILK FROM STEP 2, STIRRING CONSTANTLY.
+83 ;;^UTILITY(U,$J,114,291,"X",6,0)
+84 ;;= SIMMER UNTIL CREAM SAUCE IS THICKENED.
+85 ;;^UTILITY(U,$J,114,291,"X",7,0)
+86 ;;=5) ADD SALT TO SAUCE; MIX TO DISTRIBUTE.
+87 ;;^UTILITY(U,$J,114,291,"X",8,0)
+88 ;;=6) GRATE CHEESE AND ADD TO SAUCE; MIX TO DISTRIBUTE.
+89 ;;^UTILITY(U,$J,114,291,"X",9,0)
+90 ;;= POUR SAUCE OVER CAULIFLOWER FROM STEP 1.
+91 ;;^UTILITY(U,$J,114,291,"X",10,0)
+92 ;;=7) MIX BREADCRUMBS AND MARGARINE TO MOISTEN. SPRINKLE MIXTURE
+93 ;;^UTILITY(U,$J,114,291,"X",11,0)
+94 ;;= OVER CAULIFLOWER.
+95 ;;^UTILITY(U,$J,114,291,"X",12,0)
+96 ;;=8) BAKE UNTIL CRUMBS ARE BROWNED.
+97 ;;^UTILITY(U,$J,114,292,0)
+98 ;;=LS SWISS STEAK^25^1-EACH^1.5 HR^^2^4^Y^E-118^^S^^.003
+99 ;;^UTILITY(U,$J,114,292,"E",0)
+100 ;;=^114.05P^1^1
+101 ;;^UTILITY(U,$J,114,292,"E",1,0)
+102 ;;=33
+103 ;;^UTILITY(U,$J,114,292,"I",0)
+104 ;;=^114.01PA^3^3
+105 ;;^UTILITY(U,$J,114,292,"I",1,0)
+106 ;;=379^6.25^2125^3.6875
+107 ;;^UTILITY(U,$J,114,292,"I",2,0)
+108 ;;=628^.5^1998^.5
+109 ;;^UTILITY(U,$J,114,292,"I",3,0)
+110 ;;=148^.14063^1943^1.21040241
+111 ;;^UTILITY(U,$J,114,292,"X",0)
+112 ;;=^^6^6^2890801^^^
+113 ;;^UTILITY(U,$J,114,292,"X",1,0)
+114 ;;=1) DREDGE STEAKS IN FLOUR. SHAKE STEAKS TO REMOVE EXCESS FLOUR.
+115 ;;^UTILITY(U,$J,114,292,"X",2,0)
+116 ;;=2) PAN STEAKS. BAKE IN OVEN AT 375 DEGREES UNTIL BROWNED APPROX. 45 MIN.
+117 ;;^UTILITY(U,$J,114,292,"X",3,0)
+118 ;;=3) POUR TOMATO JUICE OVER STEAKS. STIR LIGHTLY TO DISTRIBUTE
+119 ;;^UTILITY(U,$J,114,292,"X",4,0)
+120 ;;= JUICE AND COAT STEAKS.
+121 ;;^UTILITY(U,$J,114,292,"X",5,0)
+122 ;;=4) CONTINUE BAKING UNTIL JUICE IS THICKENED AND STEAKS ARE TENDER,
+123 ;;^UTILITY(U,$J,114,292,"X",6,0)
+124 ;;= STIR OCCASIONALLY.
+125 ;;^UTILITY(U,$J,114,293,0)
+126 ;;=BREADED PORK STEAK^50^1-EACH^1-1/4 HRS^^1^4^Y^E-170^^S^^.02
