FHINI0JQ ; ; 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,$J,114,316,"I",4,0)
;;=129^.01563^278^.01563
;;^UTILITY(U,$J,114,316,"I",5,0)
;;=233^.09375
;;^UTILITY(U,$J,114,316,"I",6,0)
;;=1005^.375^2021^3.135
;;^UTILITY(U,$J,114,316,"I",7,0)
;;=628^.1875^1998^.1875
;;^UTILITY(U,$J,114,316,"I",8,0)
;;=192^.01042^288^.01042
;;^UTILITY(U,$J,114,316,"I",9,0)
;;=594^.01172^1986^.09922152
;;^UTILITY(U,$J,114,316,"I",10,0)
;;=517^1.4375^2022^1.4375
;;^UTILITY(U,$J,114,316,"I",11,0)
;;=835^.125^56^.125
;;^UTILITY(U,$J,114,316,"I",12,0)
;;=166^1.3125^1363^1.3125
;;^UTILITY(U,$J,114,316,"I",13,0)
;;=1006^.3125^2021^2.6125
;;^UTILITY(U,$J,114,316,"X",0)
;;=^^10^10^2890801^^
;;^UTILITY(U,$J,114,316,"X",1,0)
;;=1) BROWN BEEF CUBES. ADD ONIONS, GARLIC, AND WATER (FIRST LISTING).
;;^UTILITY(U,$J,114,316,"X",2,0)
;;= COOK FOR APPROX 1-1/2 HR OR UNTIL MEAT IS TENDER. DRAIN EXCESS FAT.
;;^UTILITY(U,$J,114,316,"X",3,0)
;;= SET ASIDE.
;;^UTILITY(U,$J,114,316,"X",4,0)
;;=2) COMBINE WATER(SECOND LISTING), LS BEEF BASE, AND FLOUR. BLEND THOROUGHLY.
;;^UTILITY(U,$J,114,316,"X",5,0)
;;=3) ADD PEPPER, VINEGAR, AND MUSHROOMS TO GRAVY. COOK TOGETHER.
;;^UTILITY(U,$J,114,316,"X",6,0)
;;= STIRRING CONSTANTLY, UNTIL MIXTURE IS THICKENED, APPROX. 10 MIN.
;;^UTILITY(U,$J,114,316,"X",7,0)
;;=4) POUR SAUCE OVER BEEF CUBES. BAKE AT 325 UNTIL MIXTURE IS HEATED THROUGH.
;;^UTILITY(U,$J,114,316,"X",8,0)
;;=5) JUST PRIOR TO SERVING, BLEND SOUR CREAM INTO COOKED MEAT MIXTURE.
;;^UTILITY(U,$J,114,316,"X",9,0)
;;=6) COOK NOODLES IN UNSALTED BOILING WATER UNTIL TENDER. DRAIN.
;;^UTILITY(U,$J,114,316,"X",10,0)
;;=7) SERVE BEEF STROGANOFF OVER 1/2 CUP NOODLES.
;;^UTILITY(U,$J,114,317,0)
;;=ONIONS, FRENCH FRIED^150^2-OZ^30 MIN^^^9^Y^V-61^^S^^.015
;;^UTILITY(U,$J,114,317,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,317,"E",1,0)
;;=22
;;^UTILITY(U,$J,114,317,"I",0)
;;=^114.01PA^5^5
;;^UTILITY(U,$J,114,317,"I",1,0)
;;=777^18^1378^16.2
;;^UTILITY(U,$J,114,317,"I",2,0)
;;=158^4^137^4
;;^UTILITY(U,$J,114,317,"I",3,0)
;;=628^3^1998^3
;;^UTILITY(U,$J,114,317,"I",4,0)
;;=230^.1875^1598^.1875
;;^UTILITY(U,$J,114,317,"I",5,0)
;;=192^.02083^288^.02083
;;^UTILITY(U,$J,114,317,"X",0)
;;=^^5^5^2890725^
;;^UTILITY(U,$J,114,317,"X",1,0)
;;=1) SEPARATE ONION SLICES INTO RINGS.
;;^UTILITY(U,$J,114,317,"X",2,0)
;;=2) DIP ONION SLICES INTO MILK. DRAIN OFF EXCESS.
;;^UTILITY(U,$J,114,317,"X",3,0)
;;=3) COMBINE REMAINING INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE ONION
;;^UTILITY(U,$J,114,317,"X",4,0)
;;= RINGS IN SEASONED FLOWER UNTIL WELL COATED.
;;^UTILITY(U,$J,114,317,"X",5,0)
;;=4) FRY IN DEEP FAT UNTIL TENDER AND GOLDEN BROWN. DRAIN OFF EXCESS FAT.
;;^UTILITY(U,$J,114,318,0)
;;=ROAST LAMB^100^3-OZ^4 HRS^^1^4^Y^E-182^^S
;;^UTILITY(U,$J,114,318,"E",0)
;;=^114.05P^2^2
;;^UTILITY(U,$J,114,318,"E",1,0)
;;=33
;;^UTILITY(U,$J,114,318,"E",2,0)
;;=25
;;^UTILITY(U,$J,114,318,"I",0)
;;=^114.01PA^2^2
;;^UTILITY(U,$J,114,318,"I",1,0)
;;=807^25^1281^16.25
;;^UTILITY(U,$J,114,318,"I",2,0)
;;=130^.02083
;;^UTILITY(U,$J,114,318,"X",0)
;;=^^6^6^2890725^
;;^UTILITY(U,$J,114,318,"X",1,0)
;;=1) RUB LAMB ROAST WITH GARLIC SALT.
;;^UTILITY(U,$J,114,318,"X",2,0)
;;=2) PAN ROASTS AND COOK TO WELL DONE STAGE. (180 F DEGREES INTERNAL
;;^UTILITY(U,$J,114,318,"X",3,0)
;;= TEMPERATURE - APPROXIMATELY 3-1/2 - 4 HOURS).
;;^UTILITY(U,$J,114,318,"X",4,0)
;;=3) COOL SLIGHTLY BEFORE SLICING. SERVE.
;;^UTILITY(U,$J,114,318,"X",5,0)
;;=4) NOTE: 1. MAY BE SERVED WITH MINT JELLY AS APPROPRIATE.
;;^UTILITY(U,$J,114,318,"X",6,0)
;;= 2. GARLIC POWDER MAY BE SUBSTITUTED FOR GARLIC SALT.
;;^UTILITY(U,$J,114,319,0)
;;=PEAS WITH MUSHROOMS^100^3-OZ^20 MIN^^^9^Y^V-68^^S^^.035
;;^UTILITY(U,$J,114,319,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,319,"E",1,0)
;;=6
;;^UTILITY(U,$J,114,319,"I",0)
;;=^114.01PA^4^4
;;^UTILITY(U,$J,114,319,"I",1,0)
;;=339^12.5^2049^12.5
;;^UTILITY(U,$J,114,319,"I",2,0)
;;=230^.01563^1598^.01563
;;^UTILITY(U,$J,114,319,"I",3,0)
;;=297^.5^372^.5
;;^UTILITY(U,$J,114,319,"I",4,0)
;;=534^2^1346^2
;;^UTILITY(U,$J,114,319,"X",0)
;;=^^4^4^2890725^
;;^UTILITY(U,$J,114,319,"X",1,0)
;;=1) COOK PEAS UNTIL TENDER. DRAIN. ADD SALT; MIX TO DISTRIBUTE.
;;^UTILITY(U,$J,114,319,"X",2,0)
;;= RETAIN FOR STEP 3.
;;^UTILITY(U,$J,114,319,"X",3,0)
;;=2) SAUTE MUSHROOMS IN MARGARINE.
;;^UTILITY(U,$J,114,319,"X",4,0)
;;=3) COMBINE PEAS AND MUSHROOMS; MIX TO DISTRIBUTE.
;;^UTILITY(U,$J,114,320,0)
;;=PEAS WITH ONIONS^100^3-OZ^45 MIN^^^9^Y^V-69^^S
;;^UTILITY(U,$J,114,320,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,320,"E",1,0)
;;=6
FHINI0JQ ; ; 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,114,316,"I",4,0)
+2 ;;=129^.01563^278^.01563
+3 ;;^UTILITY(U,$J,114,316,"I",5,0)
+4 ;;=233^.09375
+5 ;;^UTILITY(U,$J,114,316,"I",6,0)
+6 ;;=1005^.375^2021^3.135
+7 ;;^UTILITY(U,$J,114,316,"I",7,0)
+8 ;;=628^.1875^1998^.1875
+9 ;;^UTILITY(U,$J,114,316,"I",8,0)
+10 ;;=192^.01042^288^.01042
+11 ;;^UTILITY(U,$J,114,316,"I",9,0)
+12 ;;=594^.01172^1986^.09922152
+13 ;;^UTILITY(U,$J,114,316,"I",10,0)
+14 ;;=517^1.4375^2022^1.4375
+15 ;;^UTILITY(U,$J,114,316,"I",11,0)
+16 ;;=835^.125^56^.125
+17 ;;^UTILITY(U,$J,114,316,"I",12,0)
+18 ;;=166^1.3125^1363^1.3125
+19 ;;^UTILITY(U,$J,114,316,"I",13,0)
+20 ;;=1006^.3125^2021^2.6125
+21 ;;^UTILITY(U,$J,114,316,"X",0)
+22 ;;=^^10^10^2890801^^
+23 ;;^UTILITY(U,$J,114,316,"X",1,0)
+24 ;;=1) BROWN BEEF CUBES. ADD ONIONS, GARLIC, AND WATER (FIRST LISTING).
+25 ;;^UTILITY(U,$J,114,316,"X",2,0)
+26 ;;= COOK FOR APPROX 1-1/2 HR OR UNTIL MEAT IS TENDER. DRAIN EXCESS FAT.
+27 ;;^UTILITY(U,$J,114,316,"X",3,0)
+28 ;;= SET ASIDE.
+29 ;;^UTILITY(U,$J,114,316,"X",4,0)
+30 ;;=2) COMBINE WATER(SECOND LISTING), LS BEEF BASE, AND FLOUR. BLEND THOROUGHLY.
+31 ;;^UTILITY(U,$J,114,316,"X",5,0)
+32 ;;=3) ADD PEPPER, VINEGAR, AND MUSHROOMS TO GRAVY. COOK TOGETHER.
+33 ;;^UTILITY(U,$J,114,316,"X",6,0)
+34 ;;= STIRRING CONSTANTLY, UNTIL MIXTURE IS THICKENED, APPROX. 10 MIN.
+35 ;;^UTILITY(U,$J,114,316,"X",7,0)
+36 ;;=4) POUR SAUCE OVER BEEF CUBES. BAKE AT 325 UNTIL MIXTURE IS HEATED THROUGH.
+37 ;;^UTILITY(U,$J,114,316,"X",8,0)
+38 ;;=5) JUST PRIOR TO SERVING, BLEND SOUR CREAM INTO COOKED MEAT MIXTURE.
+39 ;;^UTILITY(U,$J,114,316,"X",9,0)
+40 ;;=6) COOK NOODLES IN UNSALTED BOILING WATER UNTIL TENDER. DRAIN.
+41 ;;^UTILITY(U,$J,114,316,"X",10,0)
+42 ;;=7) SERVE BEEF STROGANOFF OVER 1/2 CUP NOODLES.
+43 ;;^UTILITY(U,$J,114,317,0)
+44 ;;=ONIONS, FRENCH FRIED^150^2-OZ^30 MIN^^^9^Y^V-61^^S^^.015
+45 ;;^UTILITY(U,$J,114,317,"E",0)
+46 ;;=^114.05P^1^1
+47 ;;^UTILITY(U,$J,114,317,"E",1,0)
+48 ;;=22
+49 ;;^UTILITY(U,$J,114,317,"I",0)
+50 ;;=^114.01PA^5^5
+51 ;;^UTILITY(U,$J,114,317,"I",1,0)
+52 ;;=777^18^1378^16.2
+53 ;;^UTILITY(U,$J,114,317,"I",2,0)
+54 ;;=158^4^137^4
+55 ;;^UTILITY(U,$J,114,317,"I",3,0)
+56 ;;=628^3^1998^3
+57 ;;^UTILITY(U,$J,114,317,"I",4,0)
+58 ;;=230^.1875^1598^.1875
+59 ;;^UTILITY(U,$J,114,317,"I",5,0)
+60 ;;=192^.02083^288^.02083
+61 ;;^UTILITY(U,$J,114,317,"X",0)
+62 ;;=^^5^5^2890725^
+63 ;;^UTILITY(U,$J,114,317,"X",1,0)
+64 ;;=1) SEPARATE ONION SLICES INTO RINGS.
+65 ;;^UTILITY(U,$J,114,317,"X",2,0)
+66 ;;=2) DIP ONION SLICES INTO MILK. DRAIN OFF EXCESS.
+67 ;;^UTILITY(U,$J,114,317,"X",3,0)
+68 ;;=3) COMBINE REMAINING INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE ONION
+69 ;;^UTILITY(U,$J,114,317,"X",4,0)
+70 ;;= RINGS IN SEASONED FLOWER UNTIL WELL COATED.
+71 ;;^UTILITY(U,$J,114,317,"X",5,0)
+72 ;;=4) FRY IN DEEP FAT UNTIL TENDER AND GOLDEN BROWN. DRAIN OFF EXCESS FAT.
+73 ;;^UTILITY(U,$J,114,318,0)
+74 ;;=ROAST LAMB^100^3-OZ^4 HRS^^1^4^Y^E-182^^S
+75 ;;^UTILITY(U,$J,114,318,"E",0)
+76 ;;=^114.05P^2^2
+77 ;;^UTILITY(U,$J,114,318,"E",1,0)
+78 ;;=33
+79 ;;^UTILITY(U,$J,114,318,"E",2,0)
+80 ;;=25
+81 ;;^UTILITY(U,$J,114,318,"I",0)
+82 ;;=^114.01PA^2^2
+83 ;;^UTILITY(U,$J,114,318,"I",1,0)
+84 ;;=807^25^1281^16.25
+85 ;;^UTILITY(U,$J,114,318,"I",2,0)
+86 ;;=130^.02083
+87 ;;^UTILITY(U,$J,114,318,"X",0)
+88 ;;=^^6^6^2890725^
+89 ;;^UTILITY(U,$J,114,318,"X",1,0)
+90 ;;=1) RUB LAMB ROAST WITH GARLIC SALT.
+91 ;;^UTILITY(U,$J,114,318,"X",2,0)
+92 ;;=2) PAN ROASTS AND COOK TO WELL DONE STAGE. (180 F DEGREES INTERNAL
+93 ;;^UTILITY(U,$J,114,318,"X",3,0)
+94 ;;= TEMPERATURE - APPROXIMATELY 3-1/2 - 4 HOURS).
+95 ;;^UTILITY(U,$J,114,318,"X",4,0)
+96 ;;=3) COOL SLIGHTLY BEFORE SLICING. SERVE.
+97 ;;^UTILITY(U,$J,114,318,"X",5,0)
+98 ;;=4) NOTE: 1. MAY BE SERVED WITH MINT JELLY AS APPROPRIATE.
+99 ;;^UTILITY(U,$J,114,318,"X",6,0)
+100 ;;= 2. GARLIC POWDER MAY BE SUBSTITUTED FOR GARLIC SALT.
+101 ;;^UTILITY(U,$J,114,319,0)
+102 ;;=PEAS WITH MUSHROOMS^100^3-OZ^20 MIN^^^9^Y^V-68^^S^^.035
+103 ;;^UTILITY(U,$J,114,319,"E",0)
+104 ;;=^114.05P^1^1
+105 ;;^UTILITY(U,$J,114,319,"E",1,0)
+106 ;;=6
+107 ;;^UTILITY(U,$J,114,319,"I",0)
+108 ;;=^114.01PA^4^4
+109 ;;^UTILITY(U,$J,114,319,"I",1,0)
+110 ;;=339^12.5^2049^12.5
+111 ;;^UTILITY(U,$J,114,319,"I",2,0)
+112 ;;=230^.01563^1598^.01563
+113 ;;^UTILITY(U,$J,114,319,"I",3,0)
+114 ;;=297^.5^372^.5
+115 ;;^UTILITY(U,$J,114,319,"I",4,0)
+116 ;;=534^2^1346^2
+117 ;;^UTILITY(U,$J,114,319,"X",0)
+118 ;;=^^4^4^2890725^
+119 ;;^UTILITY(U,$J,114,319,"X",1,0)
+120 ;;=1) COOK PEAS UNTIL TENDER. DRAIN. ADD SALT; MIX TO DISTRIBUTE.
+121 ;;^UTILITY(U,$J,114,319,"X",2,0)
+122 ;;= RETAIN FOR STEP 3.
+123 ;;^UTILITY(U,$J,114,319,"X",3,0)
+124 ;;=2) SAUTE MUSHROOMS IN MARGARINE.
+125 ;;^UTILITY(U,$J,114,319,"X",4,0)
+126 ;;=3) COMBINE PEAS AND MUSHROOMS; MIX TO DISTRIBUTE.
+127 ;;^UTILITY(U,$J,114,320,0)
+128 ;;=PEAS WITH ONIONS^100^3-OZ^45 MIN^^^9^Y^V-69^^S
+129 ;;^UTILITY(U,$J,114,320,"E",0)
+130 ;;=^114.05P^1^1
+131 ;;^UTILITY(U,$J,114,320,"E",1,0)
+132 ;;=6
