FHINI0JN ; ; 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,$J,114,306,"X",1,0)
;;=1) COOK BEEF ACCORDING TO RECIPE E-123. SLICE.
;;^UTILITY(U,$J,114,306,"X",2,0)
;;=2) PREPARE GRAVY: HEAT DRIPPINGS OR MARGARINE AND COMBINE WITH FLOUR
;;^UTILITY(U,$J,114,306,"X",3,0)
;;= AND SALT. STIR UNTIL ROUX IS BROWNED. ADD WATER.
;;^UTILITY(U,$J,114,306,"X",4,0)
;;= COOK UNTIL MIXTURE IS THICKENED.
;;^UTILITY(U,$J,114,306,"X",5,0)
;;=3) ASSEMBLE SANDWICH: 1 SLICE BREAD
;;^UTILITY(U,$J,114,306,"X",6,0)
;;= 2 OZ SLICED COOKED BEEF
;;^UTILITY(U,$J,114,306,"X",7,0)
;;= 2 OZ LADLE GRAVY OVER BEEF AND BREAD.
;;^UTILITY(U,$J,114,307,0)
;;=LO SOD/DIAB CHICKEN CACCIATORE^100^8-OZ RAW^80 MIN^^12^4^Y^E-211^^S^^.037
;;^UTILITY(U,$J,114,307,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,307,"E",1,0)
;;=5
;;^UTILITY(U,$J,114,307,"I",0)
;;=^114.01PA^9^9
;;^UTILITY(U,$J,114,307,"I",1,0)
;;=624^.5^371^.5
;;^UTILITY(U,$J,114,307,"I",2,0)
;;=474^48^401^32.16
;;^UTILITY(U,$J,114,307,"I",3,0)
;;=725^.125^1384^.125
;;^UTILITY(U,$J,114,307,"I",4,0)
;;=847^.125^2021
;;^UTILITY(U,$J,114,307,"I",5,0)
;;=129^.01563^278^.01563
;;^UTILITY(U,$J,114,307,"I",6,0)
;;=539^9^1935^9
;;^UTILITY(U,$J,114,307,"I",7,0)
;;=192^.03125^288^.03125
;;^UTILITY(U,$J,114,307,"I",8,0)
;;=173^.09375^285^.09375
;;^UTILITY(U,$J,114,307,"I",9,0)
;;=850^24^262
;;^UTILITY(U,$J,114,307,"X",0)
;;=^^7^7^2890725^^^
;;^UTILITY(U,$J,114,307,"X",1,0)
;;=1) MELT MARGARINE. ADD PORTION CUT CHICKEN AND BROWN WELL ON BOTH SIDES.
;;^UTILITY(U,$J,114,307,"X",2,0)
;;=2) REHYDRATE ONIONS FOR 10 MINUTES; ADD GARLIC. ADD TO BROWNED CHICKEN
;;^UTILITY(U,$J,114,307,"X",3,0)
;;= AND SAUTE 5 MINUTES.
;;^UTILITY(U,$J,114,307,"X",4,0)
;;=3) ADD REMAINING INGREDIENTS AND COVER. SIMMER 40-45 MINUTES OR UNTIL
;;^UTILITY(U,$J,114,307,"X",5,0)
;;= CHICKEN IS TENDER.
;;^UTILITY(U,$J,114,307,"X",6,0)
;;=4) REMOVE CHICKEN TO WARM SERVING PANS.
;;^UTILITY(U,$J,114,307,"X",7,0)
;;=5) REMOVE BAY LEAVES FROM SAUCE. SPOON SAUCE OVER CHICKEN.
;;^UTILITY(U,$J,114,308,0)
;;=SEASONED COLLARD GREENS^75^3-OZ^15 MIN^^^9^Y^V-49^^S^^.001
;;^UTILITY(U,$J,114,308,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,308,"E",1,0)
;;=6
;;^UTILITY(U,$J,114,308,"I",0)
;;=^114.01PA^4^4
;;^UTILITY(U,$J,114,308,"I",1,0)
;;=1009^.5^243^.5
;;^UTILITY(U,$J,114,308,"I",2,0)
;;=230^.0625^1598^.0625
;;^UTILITY(U,$J,114,308,"I",3,0)
;;=698^12^1000^12
;;^UTILITY(U,$J,114,308,"I",4,0)
;;=192^.01563^288^.01563
;;^UTILITY(U,$J,114,308,"X",0)
;;=^^4^4^2890725^
;;^UTILITY(U,$J,114,308,"X",1,0)
;;=1) ADD SALT PORK AND SALT TO WATER AND BRING TO BOIL.
;;^UTILITY(U,$J,114,308,"X",2,0)
;;=2) ADD COLLARD GREENS TO BOILING MIXTURE; RETURN TO SLOW BOIL
;;^UTILITY(U,$J,114,308,"X",3,0)
;;= AND COOK UNCOVERED FOR 30 MINUTES OR UNTIL TENDER. DRAIN.
;;^UTILITY(U,$J,114,308,"X",4,0)
;;=3) SPRIKLE WITH PEPPER.
;;^UTILITY(U,$J,114,309,0)
;;=CHICKEN AND DUMPLINGS^100^3-OZ CKD^4 1/4 HR^^12^4^Y^E-214^^S^^.021
;;^UTILITY(U,$J,114,309,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,309,"E",1,0)
;;=5
;;^UTILITY(U,$J,114,309,"I",0)
;;=^114.01PA^10^8
;;^UTILITY(U,$J,114,309,"I",1,0)
;;=884^48^401^32.16
;;^UTILITY(U,$J,114,309,"I",2,0)
;;=297^.75^372^.75
;;^UTILITY(U,$J,114,309,"I",3,0)
;;=628^.75^1998^.75
;;^UTILITY(U,$J,114,309,"I",4,0)
;;=1007^3
;;^UTILITY(U,$J,114,309,"I",5,0)
;;=230^.25^1598^.25
;;^UTILITY(U,$J,114,309,"I",6,0)
;;=192^.01563^288^.01563
;;^UTILITY(U,$J,114,309,"I",8,0)
;;=11^.0625^680^.0625
;;^UTILITY(U,$J,114,309,"I",10,0)
;;=290^.1875
;;^UTILITY(U,$J,114,309,"X",0)
;;=^^12^12^2890725^^^^
;;^UTILITY(U,$J,114,309,"X",1,0)
;;=1) SIMMER CHICKEN IN WATER FOR 3 1/2 HOURS OR UNTIL TENDER. REMOVE FROM
;;^UTILITY(U,$J,114,309,"X",2,0)
;;= STOCK AND COOL. RETAIN STOCK. STRIP FOWL FROM BONES; CUT INTO 1 OZ.
;;^UTILITY(U,$J,114,309,"X",3,0)
;;= PIECES. SCALE INTO PANS.
;;^UTILITY(U,$J,114,309,"X",4,0)
;;=2) COMBINE MARGARINE AND FIRST FLOUR ENTRY TO FORM ROUX. ADD FIRST STOCK
;;^UTILITY(U,$J,114,309,"X",5,0)
;;= ENTRY AND STIR CONSTANTLY UNTIL THICKENED. ADD SEASONINGS; MIX TO
;;^UTILITY(U,$J,114,309,"X",6,0)
;;= DISTRIBUTE. POUR OVER CHICKEN; HEAT IN OVEN PRIOR TO SERVICE.
;;^UTILITY(U,$J,114,309,"X",7,0)
;;=3) TO MAKE DUMPLINGS: SIFT TOGETHER SECOND FLOUR ENTRY, BAKING POWDER,
;;^UTILITY(U,$J,114,309,"X",8,0)
;;= AND SECOND SALT ENTRY. ADD LIQUID INGREDIENTS AND MIX ONLY TO
;;^UTILITY(U,$J,114,309,"X",9,0)
;;= DISTRIBUTE. ROLL DOUGH TO 1/2 INCH THICKNESS; CUT INTO 1 X 2 INCH
;;^UTILITY(U,$J,114,309,"X",10,0)
;;= STRIPS.
FHINI0JN ; ; 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,114,306,"X",1,0)
+2 ;;=1) COOK BEEF ACCORDING TO RECIPE E-123. SLICE.
+3 ;;^UTILITY(U,$J,114,306,"X",2,0)
+4 ;;=2) PREPARE GRAVY: HEAT DRIPPINGS OR MARGARINE AND COMBINE WITH FLOUR
+5 ;;^UTILITY(U,$J,114,306,"X",3,0)
+6 ;;= AND SALT. STIR UNTIL ROUX IS BROWNED. ADD WATER.
+7 ;;^UTILITY(U,$J,114,306,"X",4,0)
+8 ;;= COOK UNTIL MIXTURE IS THICKENED.
+9 ;;^UTILITY(U,$J,114,306,"X",5,0)
+10 ;;=3) ASSEMBLE SANDWICH: 1 SLICE BREAD
+11 ;;^UTILITY(U,$J,114,306,"X",6,0)
+12 ;;= 2 OZ SLICED COOKED BEEF
+13 ;;^UTILITY(U,$J,114,306,"X",7,0)
+14 ;;= 2 OZ LADLE GRAVY OVER BEEF AND BREAD.
+15 ;;^UTILITY(U,$J,114,307,0)
+16 ;;=LO SOD/DIAB CHICKEN CACCIATORE^100^8-OZ RAW^80 MIN^^12^4^Y^E-211^^S^^.037
+17 ;;^UTILITY(U,$J,114,307,"E",0)
+18 ;;=^114.05P^1^1
+19 ;;^UTILITY(U,$J,114,307,"E",1,0)
+20 ;;=5
+21 ;;^UTILITY(U,$J,114,307,"I",0)
+22 ;;=^114.01PA^9^9
+23 ;;^UTILITY(U,$J,114,307,"I",1,0)
+24 ;;=624^.5^371^.5
+25 ;;^UTILITY(U,$J,114,307,"I",2,0)
+26 ;;=474^48^401^32.16
+27 ;;^UTILITY(U,$J,114,307,"I",3,0)
+28 ;;=725^.125^1384^.125
+29 ;;^UTILITY(U,$J,114,307,"I",4,0)
+30 ;;=847^.125^2021
+31 ;;^UTILITY(U,$J,114,307,"I",5,0)
+32 ;;=129^.01563^278^.01563
+33 ;;^UTILITY(U,$J,114,307,"I",6,0)
+34 ;;=539^9^1935^9
+35 ;;^UTILITY(U,$J,114,307,"I",7,0)
+36 ;;=192^.03125^288^.03125
+37 ;;^UTILITY(U,$J,114,307,"I",8,0)
+38 ;;=173^.09375^285^.09375
+39 ;;^UTILITY(U,$J,114,307,"I",9,0)
+40 ;;=850^24^262
+41 ;;^UTILITY(U,$J,114,307,"X",0)
+42 ;;=^^7^7^2890725^^^
+43 ;;^UTILITY(U,$J,114,307,"X",1,0)
+44 ;;=1) MELT MARGARINE. ADD PORTION CUT CHICKEN AND BROWN WELL ON BOTH SIDES.
+45 ;;^UTILITY(U,$J,114,307,"X",2,0)
+46 ;;=2) REHYDRATE ONIONS FOR 10 MINUTES; ADD GARLIC. ADD TO BROWNED CHICKEN
+47 ;;^UTILITY(U,$J,114,307,"X",3,0)
+48 ;;= AND SAUTE 5 MINUTES.
+49 ;;^UTILITY(U,$J,114,307,"X",4,0)
+50 ;;=3) ADD REMAINING INGREDIENTS AND COVER. SIMMER 40-45 MINUTES OR UNTIL
+51 ;;^UTILITY(U,$J,114,307,"X",5,0)
+52 ;;= CHICKEN IS TENDER.
+53 ;;^UTILITY(U,$J,114,307,"X",6,0)
+54 ;;=4) REMOVE CHICKEN TO WARM SERVING PANS.
+55 ;;^UTILITY(U,$J,114,307,"X",7,0)
+56 ;;=5) REMOVE BAY LEAVES FROM SAUCE. SPOON SAUCE OVER CHICKEN.
+57 ;;^UTILITY(U,$J,114,308,0)
+58 ;;=SEASONED COLLARD GREENS^75^3-OZ^15 MIN^^^9^Y^V-49^^S^^.001
+59 ;;^UTILITY(U,$J,114,308,"E",0)
+60 ;;=^114.05P^1^1
+61 ;;^UTILITY(U,$J,114,308,"E",1,0)
+62 ;;=6
+63 ;;^UTILITY(U,$J,114,308,"I",0)
+64 ;;=^114.01PA^4^4
+65 ;;^UTILITY(U,$J,114,308,"I",1,0)
+66 ;;=1009^.5^243^.5
+67 ;;^UTILITY(U,$J,114,308,"I",2,0)
+68 ;;=230^.0625^1598^.0625
+69 ;;^UTILITY(U,$J,114,308,"I",3,0)
+70 ;;=698^12^1000^12
+71 ;;^UTILITY(U,$J,114,308,"I",4,0)
+72 ;;=192^.01563^288^.01563
+73 ;;^UTILITY(U,$J,114,308,"X",0)
+74 ;;=^^4^4^2890725^
+75 ;;^UTILITY(U,$J,114,308,"X",1,0)
+76 ;;=1) ADD SALT PORK AND SALT TO WATER AND BRING TO BOIL.
+77 ;;^UTILITY(U,$J,114,308,"X",2,0)
+78 ;;=2) ADD COLLARD GREENS TO BOILING MIXTURE; RETURN TO SLOW BOIL
+79 ;;^UTILITY(U,$J,114,308,"X",3,0)
+80 ;;= AND COOK UNCOVERED FOR 30 MINUTES OR UNTIL TENDER. DRAIN.
+81 ;;^UTILITY(U,$J,114,308,"X",4,0)
+82 ;;=3) SPRIKLE WITH PEPPER.
+83 ;;^UTILITY(U,$J,114,309,0)
+84 ;;=CHICKEN AND DUMPLINGS^100^3-OZ CKD^4 1/4 HR^^12^4^Y^E-214^^S^^.021
+85 ;;^UTILITY(U,$J,114,309,"E",0)
+86 ;;=^114.05P^1^1
+87 ;;^UTILITY(U,$J,114,309,"E",1,0)
+88 ;;=5
+89 ;;^UTILITY(U,$J,114,309,"I",0)
+90 ;;=^114.01PA^10^8
+91 ;;^UTILITY(U,$J,114,309,"I",1,0)
+92 ;;=884^48^401^32.16
+93 ;;^UTILITY(U,$J,114,309,"I",2,0)
+94 ;;=297^.75^372^.75
+95 ;;^UTILITY(U,$J,114,309,"I",3,0)
+96 ;;=628^.75^1998^.75
+97 ;;^UTILITY(U,$J,114,309,"I",4,0)
+98 ;;=1007^3
+99 ;;^UTILITY(U,$J,114,309,"I",5,0)
+100 ;;=230^.25^1598^.25
+101 ;;^UTILITY(U,$J,114,309,"I",6,0)
+102 ;;=192^.01563^288^.01563
+103 ;;^UTILITY(U,$J,114,309,"I",8,0)
+104 ;;=11^.0625^680^.0625
+105 ;;^UTILITY(U,$J,114,309,"I",10,0)
+106 ;;=290^.1875
+107 ;;^UTILITY(U,$J,114,309,"X",0)
+108 ;;=^^12^12^2890725^^^^
+109 ;;^UTILITY(U,$J,114,309,"X",1,0)
+110 ;;=1) SIMMER CHICKEN IN WATER FOR 3 1/2 HOURS OR UNTIL TENDER. REMOVE FROM
+111 ;;^UTILITY(U,$J,114,309,"X",2,0)
+112 ;;= STOCK AND COOL. RETAIN STOCK. STRIP FOWL FROM BONES; CUT INTO 1 OZ.
+113 ;;^UTILITY(U,$J,114,309,"X",3,0)
+114 ;;= PIECES. SCALE INTO PANS.
+115 ;;^UTILITY(U,$J,114,309,"X",4,0)
+116 ;;=2) COMBINE MARGARINE AND FIRST FLOUR ENTRY TO FORM ROUX. ADD FIRST STOCK
+117 ;;^UTILITY(U,$J,114,309,"X",5,0)
+118 ;;= ENTRY AND STIR CONSTANTLY UNTIL THICKENED. ADD SEASONINGS; MIX TO
+119 ;;^UTILITY(U,$J,114,309,"X",6,0)
+120 ;;= DISTRIBUTE. POUR OVER CHICKEN; HEAT IN OVEN PRIOR TO SERVICE.
+121 ;;^UTILITY(U,$J,114,309,"X",7,0)
+122 ;;=3) TO MAKE DUMPLINGS: SIFT TOGETHER SECOND FLOUR ENTRY, BAKING POWDER,
+123 ;;^UTILITY(U,$J,114,309,"X",8,0)
+124 ;;= AND SECOND SALT ENTRY. ADD LIQUID INGREDIENTS AND MIX ONLY TO
+125 ;;^UTILITY(U,$J,114,309,"X",9,0)
+126 ;;= DISTRIBUTE. ROLL DOUGH TO 1/2 INCH THICKNESS; CUT INTO 1 X 2 INCH
+127 ;;^UTILITY(U,$J,114,309,"X",10,0)
+128 ;;= STRIPS.
