{"aaData": [["BACON", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PLACE PARCHMENT LAYER ON SHEET PAN.\n2) BAKE IN 450 DEGREE OVEN FOR 3 1/2 TO 5 MINUTES.\n3) REMOVE FROM OVEN AND PAN.\n
\n
\n", "
2-EACH
\n", "
1-2 MIN
\n", "", "
TONGS
\n", "
BRK. ENTREE
\n", "", "", ""], ["MILK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ONE CHILLED CARTON OF MILK ON TRAY.\nSERVING TEMP: 34-40 DEGREES.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "
MILK, WHOLE
\n", "", ""], ["SLICED BEETS, CND", "
\n
\n\n
\n", "", "
NO
\n", "
.036
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) OPEN CAN AND PLACE CONTENTS IN STEAM TABLE PAN.\n2) PLACE IN STEAMER AND COOK FOR 10 MIN. OR UNTIL A TEMPERATURE OF\n   170 IS REACHED.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-15
\n", "", ""], ["CLOVERLEAF ROLL", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) REMOVE FROM BOX AND PLACE ON UNGREASED SHEET PAN.\n2) PREHEAT CONVENTION OVEN TO 400.\n3) BAKE FOR 25 MIN. OR UNTIL GOLDEN BROWN.\n4) REMOVE FROM SHEET PAN AND PLACE INTO STEAM TABLE PAN.\n
\n
\n", "
1-EACH
\n", "
30 MIN
\n", "", "", "
BREAD
\n", "
ROLL, CLOVERLEAF
\n", "", ""], ["SUGAR COOKIE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) REMOVE FROM PACKAGE.\n2) PLACE 1 COOKIE EACH ON BREAD PLATE.\n
\n
\n", "
1-EACH
\n", "
5 MIN
\n", "", "", "
DESSERT
\n", "
COOKIES, SUGAR
\n", "", ""], ["PUREED PEACHES", "
\n
\n\n
\n", "", "
NO
\n", "
.121
\n", "", "", "", "", "
10
\n", "", "
4-OZ
\n", "", "", "", "
DESSERT
\n", "
PEACHES, PUREED
\n", "", ""], ["PUREED APRICOTS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
10
\n", "", "
4-OZ
\n", "", "", "", "
DESSERT
\n", "
APRICOTS, PUREED
\n", "", ""], ["EGG SUBSTITUTE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPOUR EGG MIXTURE ONTO GRIDDLE AND COOK TILL DONE.\nSERVE.\n
\n
\n", "
2-FLOZ
\n", "", "", "", "
BRK. ENTREE
\n", "", "", ""], ["DIET MAYONNAISE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE AS STATED ON MENU, PLACING 1 PACKAGE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "
MAYONNAISE, DIET
\n", "", ""], ["KETCHUP", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) SERVE AS STATED ON MENU.\n2) PLACE 1 PACKAGE PER SERVING ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ROAST TURKEY", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nROAST FOR 25 MINUTES PER LB @ 325 DEGREES.\nCOVER PAN DURING ROASTING.\n
\n
\n", "
3-OZ
\n", "
4 HOURS
\n", "", "", "
ENTREE I
\n", "
TURKEY, ROAST
\n", "", ""], ["CHOCOLATE MILK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ONE CHILLED CARTON ON TRAY PER MENU OR DIET CARD.\nSERVING TEMP.: 34-40 DEGREES.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "
MILK, CHOCOLATE
\n", "", ""], ["LOWFAT MILK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ONE CHILLED CARTON OF MILK ON TRAY.\nSERVING TEMP: 34-40 DEG.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "
MILK, LOWFAT
\n", "", ""], ["BUTTERMILK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ONE CARTON ON TRAY AS PER MENU OR DIET CARD.\nSERVING TEMP.: 34-40 DEGREES.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "
MILK, BUTTER
\n", "", ""], ["SALT SUB.", "
\n
\n\n
\n", "", "
NO
\n", "
.003
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ITALIAN DRESSING", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO MENU AND DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "
SALAD DRESSING, ITALIAN
\n", "", ""], ["TORPEDO ROLL", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ACCORDING TO MENU OR DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
ROLL, TORPEDO
\n", "", ""], ["DINNER ROLL", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
PARTIALLY PREP
\n", "", "
100
\n", "
\nSERVE ONE ROLL ON TRAY ACCORDING TO MENU AND DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
ROLL, DINNER
\n", "", ""], ["STEAMED POTATOES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
PARTIALLY PREP
\n", "", "
100
\n", "
\n1) PLACE IN PAN. STEAM ACCORDING TO EQUIPMENT DIRECTIONS\n   UNTIL TENDER.\n
\n
\n", "
3-OZ
\n", "
40 MIN
\n", "", "
SRV. SPOON
\n", "
STARCH
\n", "
POTATOES, STEAMED
\n", "", ""], ["DIABETIC FRUIT COCKTAIL", "
\n
\n\n
\n", "", "
NO
\n", "
.215
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\nOPEN CAN AND PORTION ACCORDING TO MENU.\n
\n
\n", "
4-OZ
\n", "", "", "
2-OZ LADLE
\n", "
DESSERT
\n", "
D-43
\n", "", ""], ["SLICED PEACHES", "
\n
\n\n
\n", "", "
NO
\n", "
.138
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nOPEN CANS. PLACE 4 SLICES IN A VEGETABLE DISH. CHILL\nAND SERVE ACCOEDING TO MENU.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-56
\n", "", ""], ["ORANGE JUICE, 4OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE 4-OZ THAWED CONTAINER OF JUICE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-26
\n", "", ""], ["BUTTERSCOTCH PUDDING", "
\n
\n\n
\n", "", "
NO
\n", "
.088
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
#8 SCOOP
\n", "
DESSERT
\n", "
D-206
\n", "", ""], ["PEPPERPOT SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.032
\n", "", "", "", "", "
100
\n", "
\n1) COMBINE BASE AND TAP WATER TO FORM STOCK.\n2) COOK VEGETABLES IN COLD WATER UNTIL TENDER.\n3) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  ADD STOCK AND COOK UNTIL SMOOTH.\n4) ADD TOMATOES AND THE COOKED VEGETABLES.  BRING TO BOIL.  REDUCE HEAT.\n5) ADD SEASONINGS.\nNOT: STRAIN OR BLENDERIZE FOR PUREED DIET.\n
\n
\n", "
6-FLOZ
\n", "
100 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-90
\n", "", ""], ["BEEFARONI", "
\n
\n\n
\n", "", "
YES
\n", "
.092
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS WITH TAP WATER.\n7) BAKE SLOWLY UNTIL CHEESE MELTS.\n   NOTE: MAY BE SERVED WITH ADDITIONAL GRATED CHEESE.\n2) SAUTE TOGETHER ONIONS AND GROUND BEEF; DRAIN OFF EXCESS FAT.\n3) DRAIN MUSHROOMS.\n4) COMBINE VEGETABLES AND SEASONINGS AND ADD THESE INGREDIENTS TO MEAT \n   MIXTURE; SIMMER FOR 2 HOURS.\n5) COOK MACARONI IN SALTED BOILING WATER 10-15 MINUTES. DO NOT OVERCOOK.\n   DRAIN. ADD TO MEAT MIXTURE AND VEGETABLE/SEASONING MIX TO DISTRIBUTE.\n6) SCALE MEAT AND MACARONI MIXTURE INTO PANS.\n   TOP EACH PAN WITH GRATED CHEESE.\n
\n
\n", "
6-OZ
\n", "
2 1/2 HR
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-31
\n", "", ""], ["MANHATTAN CLAM CHOWDER", "
\n
\n\n
\n", "", "
YES
\n", "
.157
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BEEF BASE AND WATER TO FORM STOCK.\n2) ADD VEGETABLES AND SIMMER UNTIL NOT QUITE TENDER.\n3) ADD REMAINING INGREDIENTS. SIMMER APPROXIMATELY 30 MINUTES.\n
\n
\n", "
6-FLOZ
\n", "
75 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-62
\n", "", ""], ["POTATOES AU GRATIN", "
\n
\n\n
\n", "", "
YES
\n", "
.012
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TEDNER. DO NOT OVERCOOK. RESERVE FOR STEP 6.\n6) POUR SAUCE OVER POTATOES (FROM STEP 1); MIX TO DISTRIBUTE.\n7) MELT MARGARINE (SECOND LISTING). COMBINE MARGARINE AND BREADCRUMBS\n   AND MIX. TOP POTATOES WITH MIXTURE.\n8) GRATE CHEESE (SECOND LISTING). SPRINKLE CHEESE OVER CRUMB MIXTURE.\n   BAKE UNTIL LIGHTLY BROWNED.\n2) RECONSTITUTE MILK; HEAT TO BELOW BOILING. DO NOT BOIL.\n   RESERVE FOR STEP 4.\n3) MELT MARGARINE (FIRST LISTING). COMBINE FLOUR, SALT AND PEPPER.\n   STIR INTO MARGARINE TO FORM ROUX. DO NOT BROWN.\n4) ADD ROUX TO HOT MILK (FROM STEP 2), STIRRING CONSTANTLY.\n   SIMMER 5 MINUTES OR UNTIL THICKENED.\n5) BLEND CHEESE (FIRST LISTING) AND MUSTARD INTO SAUCE, STIRRING CONSTANTLY\n   UNTIL CHEESE IS MELTED.\n
\n
\n", "
5-OZ
\n", "
60 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-1
\n", "", ""], ["BEEF NOODLE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.02
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD VEGETABLES. BRING TO BOILING POINT.\n3) ADD SALT AND NOODLES. SIMMER 20-30 MINUTES OR UNTIL TENDER.\n
\n
\n", "
6-FLOZ
\n", "
70 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-63
\n", "", ""], ["BAKED POTATO SUPREME", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) DRAIN POTATOES AND DRY.\n2) MELT MARGARINE; ADD SALT AND MIX TO DISTRIBUTE.\n3) DIP WHOLE POTATOES TO COAT.\n4) ROLL POTATOES IN CRUMBS; SHAKE OFF EXCESS.\n5) POUR REMAINING MARGARINE OVER POTATOES.\n6) BAKE UNTIL DONE.\n
\n
\n", "
3.75-OZ
\n", "
30
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-3
\n", "", ""], ["LS BAKED POTATO SUPREME", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) DRAIN POTATOES THOROUGHLY AND DRY.\n2) MELT LS MARGARINE; DIP POTATOES TO COAT.\n3) ROLL POTATOES IN CRUMBS; SHAKE OFF EXCESS.\n4) POUR REMAINING MARGARINE EVENLY OVER POTATOES.\n5) BAKE UNTIL DONE.\n
\n
\n", "
3.75-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-4
\n", "", ""], ["BEEF RICE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.015
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD VEGETABLES.  BRING TO BOILING POINT.\n3) ADD SALT AND RICE.  SIMMER 20-30 MINUTES OR UNTIL TENDER.\n
\n
\n", "
6-FLOZ
\n", "
70 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-64
\n", "", ""], ["NEW ENGLAND CLAM CHOWDER", "
\n
\n\n
\n", "", "
YES
\n", "
.151
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SIMMER CELERY, ONIONS AND POTATOES IN WATER (FIRST LISTING) UNTIL TENDER.\n2) COMBINE MARGARINE AND FLOUR TO FORM ROUX.\n3) RECONSTITUTE NON-FAT DRIED MILK WITH WATER (SECOND LISTING).\n   ADD TO ROUX AND COOK UNTIL SMOOTH.\n4) ADD COOKED VEGETABLES AND CHOPPED CLAMS (USE CLAM JUICE).  DO NOT BOIL.\n5) ADD SEASONINGS.\n6) NOTE:  1.  STRAIN OR BLENDERIZE FOR PUREED DIET.  2.  OPTIONAL:\n              BASIL - 1/2 TSP.; THYME - 3/4 TSP.\n
\n
\n", "
6-FLOZ
\n", "
90 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-91
\n", "", ""], ["CHOCOLATE ICE CREAM", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPLACE ONE FROZEN CONTAINER OF ICE CREAM ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
ICE CREAM, CHOCOLATE
\n", "", ""], ["COTTAGE FRIED HASH BROWNS", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TENDER. DRAIN THOROUGHLY AND CHILL.\n2) SPREAD LAYER OF COOKED POTATOES OVER WELL-GREASED GRILL.\n   COOK UNTIL GOLDEN BROWN ON BOTH SIDES.\n3) SEASON BROWNED POTATOES.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-6
\n", "", ""], ["BEEF BARLEY SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.012
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD VEGETABLES. BRING TO BOILING POINT.\n3) ADD SALT AND BARLEY.  SIMMER 20-30 MINUTES OR UNTIL TENDER.\n
\n
\n", "
6-FLOZ
\n", "
70 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-65
\n", "", ""], ["CRANBERRY JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.087
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO 1/2 CUP SERVING.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-2
\n", "", ""], ["CASSEROLE CREOLE", "
\n
\n\n
\n", "", "
YES
\n", "
.076
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK NOODLES IN 6 GALLONS OF BOILING SALTED WATER FOR 10 MINUTES.\n6) SCALE MIXTURE INTO WELL-GREASED PANS. TOP EACH PAN WITH CHEESE.\n7) BAKE UNTIL HEATED THROUGH AND CHEESE IS MELTED.\n   DRAIN AND RETAIN FOR LATER.\n2) RECONSTITUTE VEGETABLES WITH COLD WATER.\n3) BRAISE ONIONS AND PEPPERS IN DRIPPINGS UNTIL ONIONS ARE CLEAR. REMOVE\n   VEGETABLES FROM FAT.\n4) ADD MEAT TO HOT DRIPPINGS FROM STEP 3. AND ADD TO MEAT. SIMMER UNTIL \n   MIXTURE IS BLENDED..\n5) RECONSTITUTE BASE WITH HOT WATER AND ADD TO COOKED MIXTURE.\n   ADD COOKED NOODLES FROM STEP 1. STIR TO DISTRIBUTE.\n
\n
\n", "
6-OZ
\n", "
2 HR 5 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-34
\n", "", ""], ["LS COTTAGE FRIED HASH BROWNS", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TENDER. DRAIN THOROUGHLY AND CHILL.\n2) SPREAD LAYER OF COOKED POTATOES OVER WELL-GREASED GRILL.\n   COOK UNTIL GOLDEN BROWN ON BOTH SIDES.\n3) SEASON BROWNED POTATOES.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-7
\n", "", ""], ["CHICKEN NOODLE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.02
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER.\n2) ADD SALT AND VEGETABLES. SIMMER 20 MINUTES. STRAIN VEGETABLES FROM STOCK.\n3) ADD NOODLES AND SIMMER 20-30 MINUTES OR UNTIL TENDER.\n
\n
\n", "
6-FLOZ
\n", "
75 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-70
\n", "", ""], ["CREAMED POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.013
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TENDER. RETAIN FOR STEP 5.\n2) MELT MARGARINE. STIR IN FLOUR TO FORM ROUX. DO NOT BROWN.\n3) RECONSTITUTE MILK. ADD ALOWLY TO ROUX, STIRRING CONSTANTLY.\n   COOK FOR 10 MINUTES UNTIL SAUCE IS THICKENED.\n4) ADD SALT; MIX TO DISTRIBUTE.\n5) COMBINE SAUCE AND STEAMED POTATOES; MIX TO DISTRIBUTE.\n   KEEP HOT FOR SERVICE.\n
\n
\n", "
4-OZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-8
\n", "", ""], ["CHICKEN RICE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.014
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD SALT AND VEGETABLES. SIMMER 20 MINUTES. STRAIN VEGETABLES FROM STOCK.\n3) ADD RICE AND SIMMER 20-30 MINUTES OR UNTIL TENDER.\n
\n
\n", "
6-FLOZ
\n", "
75 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-71
\n", "", ""], ["GRAPEFRUIT JUICE, 4OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE 4-OZ THAWED CONTAINER ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-10
\n", "", ""], ["CHEESE/VEG (DUCHESS) SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.058
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND FIRST WATER ENTRY TO FORM STOCK.\n2) ADD VEGETABLES. SIMMER UNTIL VEGETABLES ARE TENDER.\n3) PREPARE ROUX OF FLOUR AND FAT.  SEASON. STIR UNTIL COOKED. DO NOT BROWN.\n   COMBINE WITH STOCK-VEGETABLE MIXTURE.\n4) RECONSTITUTE DRIED SKIM MILK POWDER. ADD TO STOCK-VEGETABLE-ROUX MIXTURE.\n   HEAT. DO NOT BOIL.\n5) GRATE CHEESE.  ADD GRATED CHEESE AND STIR WELL.\n
\n
\n", "
6-FLOZ
\n", "
110 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-73
\n", "", ""], ["CRANBERRY JUICE, 4OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE 4-OZ THAWED CONTAINER OF JUICE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-1
\n", "", ""], ["LS CREAMED POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.1
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TENDER. RETAIN FOR STEP 4.\n2) MELT MARGARINE. STIR IN FLOUR TO FORM ROUX. DO NOT BROWN.\n3) RECONSTITUTE LONALAC. ADD SLOWLY TO ROUX, STIRRING CONSTANTLY.\n   COOK FOR 10 MINUTES UNTIL SAUCE IS THICKENED.\n4) COMBINE SAUCE AND STEAMED POTATOES; MIX TO DISTRIBUTE.\n   KEEP HOT FOR SERVICE.\n
\n
\n", "
4-OZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-9
\n", "", ""], ["OYSTER STEW", "
\n
\n\n
\n", "", "
YES
\n", "
.045
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) REMOVE PIECES OF SHELL AS NECESSARY FROM OYSTERS.  HEAT OYSTERS IN\n   THEIR OWN LIQUID FOR ABOUT 5 MINUTES OR UNTIL THE EDGES BEGIN TO \n   CURL.\n2) RECONSTITUE MILK.  HEAT TO BELOW BOIL.\n3) ADD MARGARINE AND SEASONINGS TO HOT MILK.  ADD OYSTERS FROM STEP 1.\n   SERVE IMMEDIATELY.\n4) NOTE:  STRAIN OR BLENDERIZE FOR PUREED AND LIQUID DIETS.\n
\n
\n", "
6-FLOZ
\n", "
45 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-92
\n", "", ""], ["DUCHESS POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.008
\n", "", "", "
SCRATCH
\n", "", "
72
\n", "
\n1) RECONSTITUTE POTATOES WITH WATER; WHIP UNTIL SMOOTH.\n2) ADD MARGARINE, DRY MILK, WATER AND SALT TO POTATOES.\n   BLEND THOROUGHLY.\n3) ADD EGGS TO POTATOES. MIX TO DISTRIBUTE.\n4) SCOOP POTATOES ONTO LIGHTLY-GREASED PANS. BAKE UNTIL HEATED\n   THROUGH AND LIGHTLY BROWNED.\n
\n
\n", "
2.5-OZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
#12 SCOOP
\n", "
STARCH
\n", "
P-10
\n", "", ""], ["GRAPEFRUIT/ORANGE JUICE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-15
\n", "", ""], ["CREAM OF CHICKEN SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.029
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS.  SAUTE VEGETABLES IN FAT UNTIL LIGHT BROWN.\n2) ADD FLOUR AND SEASONINGS. STIR WELL.\n3) COMBINE BASE AND FIRST WATER ENTRY  TO FORM STOCK. ADD GRADUALLY TO \n   VEGETABLE MIXTURE. SIMMER UNTIL SLIGHTLY THICKENED, STIRRING OCCASIONALLY\n4) RECONSTITUTE MILK. ADD MILK AND PIMIENTOS. HEAT, BUT DO NOT BOIL.\n
\n
\n", "
6-FLOZ
\n", "
70 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-74
\n", "", ""], ["ORANGE JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.103
\n", "", "", "", "", "
100
\n", "
\nPORTION INTO 4-OZ SERVING.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-18
\n", "", ""], ["ORANGE JUICE, 6OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "
.22
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE CAN ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-24
\n", "", ""], ["BLAND CREAM OF BEET SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.089
\n", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.\n2) RECONSTITUTE MILK WITH WATER.  ADD MILK SLOWLY TO ROUX AND BLEND\n   THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.\n3) ADD BEET PUREE AND SALT TO CREAM SAUCE.  MIX TO DISTRIBUTE.\n4) NOTE:  1.  ADJUST SEASONING TO TASTE.  2.  1/3 OZ. MINCED ONION\n              MAY BE ADDED.\n
\n
\n", "
6-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-93
\n", "", ""], ["LS CASSEROLE CREOLE", "
\n
\n\n
\n", "", "
YES
\n", "
.029
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) COOK NOODLES IN BOILING WATER. DRAIN AND RETAIN FOR LATER.\n7) BAKE UNTIL HEATED THROUGH AND CHEESE IS MELTED.\n2) BRAISE ONIONS AND GREEN PEPPER (CHOPPED) IN MARGARINE UNTIL ONIONS ARE \n   CLEAR. REMOVE VEGETABLES FROM MARGARINE.\n3) ADD MEAT TO VEGETABLE MIXTURE FROM STEP 2. AND BROWN.\n4) COMBINE TOMATO PUREE WITH SEASONINGS PLUS BEEF SOUP AND WATER\n   COMBINE TOMATO MIXTURE WITH VEGETABLES FROM STEP 2.AND ADD TO MEAT. SIMMER\n   UNTIL MIXTURE IS BLENDED.\n5) ADD NOODLES FROM STEP 1 TO COOKED MIXTURE. STIR TO DISTRIBUTE.\n6) SCALE MIXTURE INTO WELL GREASED PAN. TOP WITH 10 OZ. OF  CHEESE.\n
\n
\n", "
6-OZ
\n", "
85 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-36
\n", "", ""], ["POTATO CHOWDER", "
\n
\n\n
\n", "", "
YES
\n", "
.032
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK VEGETABLES IN FIRST WATER ENTRY UNTIL TENDER, BUT NOT MUSHY. DRAIN\n   AND RESERVE LIQUID FOR STEP 4.\n2) COOK BACON UNTIL CRISP. DRAIN AND RESERVE DRIPPINGS FOR STEP 3.\n3) COMBINE BACON DRIPPINGS AND FLOUR TO FORM ROUX. COOK 5 MINUTES.\n4) RECONSTITUTE MILK POWDER IN SECOND WATER LISTING. MAY ALSO USE POTATO\n   WATER. ADD TO ROUX.(STEP 3). COOK UNTIL SLIGHTLY THICKENED.\n5) ADD COOKED VEGETABLES (STEP 1), SEASONINGS, CHOPPED BACON (STEP 2) AND\n   CHOPPED PARSLEY. HEAT, BUT DO NOT BOIL.\n
\n
\n", "
6-FLOZ
\n", "
105 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-76
\n", "", ""], ["APPLE JUICE, 4OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE 4-OZ THAWED CONTAINER OF JUICE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-31
\n", "", ""], ["ORANGE DRINK", "
\n
\n\n
\n", "", "
NO
\n", "
.03
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE BASE TO MAKE 2 GALLONS. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-20
\n", "", ""], ["FRENCH FRIED POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) BLANCH POTATOES: PREHEAT FAT IN DEEP FAT FRYER TO 360 DEG. F.\n   PLACE POTATO STRIPS IN FRY BASKET AND FRY 3-5 MINUTES UNTIL\n   TENDER BUT WITHOUT COLOR. REMOVE AND DRAIN THOROUGHLY.\n2) REHEAT FAT TO 375 DEG. FRY BLANCHED POTATO STRIPS FOR 2 MINUTES\n   OR UNTIL GOLDEN BROWN. DRAIN THOROUGHLY.\n3) SPRINKLE SALT OVER COOKED POTATOES.\n
\n
\n", "
1.5-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-11
\n", "", ""], ["BLAND CREAM OF CARROT SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.091
\n", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.\n2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  ADD MILK SLOWLY TO\\\n   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.\n3) ADD SALT TO CARROT PUREE.  ADD MIXTURE TO CREAM SAUCE.  MIX TO\n   DISTRIBUTE.\n4) NOTE:  1.  AJUST SEASONING TO TASTE.  2.  1/3 OZ MINCED ONION MAY\n              BY ADDED.\n
\n
\n", "
6-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-94
\n", "", ""], ["APPLE JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.074
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO 4-OZ SERVING.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-27
\n", "", ""], ["LYONNAISE POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.007
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE POTATOES.\n2) STEAM UNTIL JUST TENDER. DO NOT OVERCOOK. CHILL SLIGHTLY.\n3) RECONSTITUTE ONIONS. ADD TO CHILLED POTATOES TOGETHER WITH\n   SEASONINGS; MIX TO DISTRIBUTE.\n4) BROWN POTATOES ON GRILL, TURNING FREQUENTLY.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-12
\n", "", ""], ["APPLE JUICE, 6OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "
.17
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON CAN ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-30
\n", "", ""], ["APRICOT NECTAR, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.084
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO 4-OZ SERVINGS.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-32
\n", "", ""], ["GRAPE JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.111
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO 4 OZ SERVINGS.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-34
\n", "", ""], ["BLAND CREAM OF CORN SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.079
\n", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.\n2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  ADD MILK SLOWLY TO\n   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.\n3) COMBINE SALT AND CREAM STYLE CORN.  ADD TO CREAM SAUCE; MIX TO\n   DISTRIBUTE.\n4) NOTE:  1.  ADJUST SEASONING TO TASTE.  2.  1/3 OZ MINCED ONION \n              MAY BE ADDED.\n
\n
\n", "
6-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-95
\n", "", ""], ["PINEAPPLE JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.072
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO 4-OZ SERVINGS.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-42
\n", "", ""], ["PINEAPPLE/GRPFRT JUICE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPLACE THAWED CONTAINER OF JUICE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "
JUICE, PINEAPPLE/ORANGE
\n", "", ""], ["SPLIT PEA SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD VEGETABLES. SIMMER FOR 45 MINUTES.\n3) MINCE HAM. ADD HAM AND SEASONINGS. SIMMER 1 1/2 HOURS.\n
\n
\n", "
6-FLOZ
\n", "
3 HOURS
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-77
\n", "", ""], ["PRUNE JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.093
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO 4 OZ SERVINGS.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-48
\n", "", ""], ["LS LYONNAISE POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.007
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TENDER. DO NOT OVERCOOK. CHILL SLIGHTLY.\n2) RECONSTITUTE ONIONS.\n3) ADD ONIONS AND PEPPER TO CHILLED POTATOES; MIX TO DISTRIBUTE.\n4) BROWN POTATOES ON GRILL, TURNING FREQUENTLY.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-13
\n", "", ""], ["TOMATO JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.057
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION INTO 4 OZ SERVINGS.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-52
\n", "", ""], ["BLAND CREAM OF PEA SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.101
\n", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.\n2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  SLOWLY ADD MILK\n   TO ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.\n3) COMBINE PEAS AND SALT.  ADD TO CREAM SAUCE; MIX TO DISTRIBUTE.\n4) NOTE:  1.  ADJUST SEASONING TO TASTE.  2.  1/3 OZ MINCED ONION\n              MAY BE ADDED.\n
\n
\n", "
6-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-96
\n", "", ""], ["TOMATO JUICE, 6OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "
.15
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE 6 OZ CAN ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-58
\n", "", ""], ["MASHED POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL TENDER; DRAION OFF EXCESS LIQUID.\n2) TRANSFER POTATOES TO MIXING BOWL. BEAT ON LOW SPEED UNTIL POTATOES\n   ARE BROKEN INTO SMALLER PIECES.\n3) ADD MARGARINE AND SALT TO POTATOES; BEAT ON HIGH SPEED 3 TO 5\n   MINUTES OR UNTIL MIXTURE IS SMOOTH.\n4) RECONSTITUTE MILK. BLEND INTO POTATOES ON LOW SPEED. BEAT ON\n   HIGH SPEED FOR 2 MINUTES OR UNTIL LIGHT AND FLUFFY.\n
\n
\n", "
3-OZ
\n", "
35 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-15
\n", "", ""], ["NAVY BEAN SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.019
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COVER BEANS WITH WATER AND SOAK OVERNIGHT. DRAIN OFF WATER AND RECOVER\n   WITH FRESH WATER. COOK UNTIL MUSHY (APPROXIMATELY 1 HOUR).\n2) ADD REMAINING INGREDIENTS. SIMMER UNTIL VEGETABLES ARE TENDER.\n
\n
\n", "
6-FLOZ
\n", "
2 HOURS
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-78
\n", "", ""], ["VEGETABLE JUICE COCKTAIL, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.102
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) PORTION INTO 4 OZ SERVINGS.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-59
\n", "", ""], ["OLD FASHIONED NAVY BEAN SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.057
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COVER BEANS WITH WATER AND SOAK OVERNIGHT; DRAIN AND ADD FRESH WATER TO\n   COVER BEANS (4 GAL). ADD BACON PIECES. SIMMER UNTIL BEANS ARE TENDER.\n   REMOVE HALF OF THE BEANS AND PUREE. ADD PUREED BEANS TO SOUP MIXTURE FOR\n   THICKENING.\n2) ADD ONIONS, GREEN PEPPERS AND CARROTS. SIMMER 30 MINUTES. ADD CANNED\n   TOMATOES. ADD WATER TO DESIRED YIELD. HEAT.\n3) ADD SEASONING AND SERVE.\n
\n
\n", "
6-FLOZ
\n", "
115 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-79
\n", "", ""], ["PRUNE JUICE, 4OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE 4-OZ THAWED CONTAINER OF JUICE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-51
\n", "", ""], ["LS MASHED POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.098
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL TENDER. DRAIN OFF EXCESS LIQUID.\n2) TRANSFER POTATOES TO MIXING BOWL; BEAT ON LOW SPEED UNTIL\n   BROKEN INTO SMALLER PIECES.\n3) ADD MARGARINE TO POTATOES. BEAT ON HIGH SPEED 3-5 MINUTES\n   OR UNTIL SMOOTH.\n4) RECONSTITUTE LONALAC; BLEND INTO POTATOES ON LOW SPEED. BEAT ON\n   HIGH SPEED 2 MINUTES OR UNTIL LIGHT AND FLUFFY.\n
\n
\n", "
3-OZ
\n", "
35 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-16
\n", "", ""], ["CHILI CON CARNE W/ BEANS", "
\n
\n\n
\n", "", "
YES
\n", "
.074
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS. COMBINE WITH BEEF IN STEAM KETTLE AND BRAISE FOR\n   35 MINUTES OR UNTIL ONIONS ARE CLEAR. DRAIN OFF EXCESS FAT.\n2) COMBINE KIDNEY BEANS, CELERY, TOMATO PUREE, AND GARLIC TO MEAT MIXTURE.\n   SIMMER UNTIL VEGETABLES ARE TENDER.\n3) ADD CHILI POWDER, RED PEPPER AND SALT; MIX TO DISTRIBUTE.\n4) SCALE MIXTURE INTO 4 PANS. BAKE IN PREHEATED OVEN FOR 1 HOUR; STIRRING\n   AT LEAST ONCE DURING COOKING.\n
\n
\n", "
6-OZ
\n", "
1 HR 45MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-37
\n", "", ""], ["VEGETABLE JUICE, IND", "
\n
\n\n
\n", "", "
NO
\n", "
.18
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY AS NEEDED.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-61
\n", "", ""], ["CANNED VEGETABLE BEEF SOUP", "
\n
\n\n
\n", "", "
NO
\n", "
.119
\n", "", "", "
CANNED
\n", "", "
32
\n", "
\n1) COMBINE CONDENSED SOUP WITH WATER. HEAT TO BOILING.\n
\n
\n", "
6-FLOZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-109
\n", "", ""], ["BLAND CREAM OF POTATO SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.055
\n", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.\n2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  SLOWLY ADD MILK TO\n   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.\n3) MINCE CELERY.  COMBINE POTATOES, MINCED CELERY AND SALT.  ADD\n   MIXTURE TO CREAM SAUCE; MIX TO DISTRIBUTE.\n4) NOTE:  1.  ADJUST SEASONING TO TASTE.\n          2.  1/3 OZ MINCED ONION MAY BE ADDED.\n
\n
\n", "
6-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-97
\n", "", ""], ["O'BRIEN POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TENDER. DRAIN OFF EXCESS LIQUID.\n   RETAIN FOR STEP 3. CHILL UNTIL READY FOR USE.\n2) RECONSTITUTE GREEN PEPPERS.\n3) ADD PEPPERS TOGETHER WITH PIMIENTOES, SALT AND PEPPER TO POTATOES.\n   MIX TO DISTRIBUTE.\n4) SPREAD LAYER OF POTATOES ON GREASED GRILL; FRY ON BOTH SIDES\n   UNTIL GOLDEN BROWN.\n
\n
\n", "
3-OZ
\n", "", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-17
\n", "", ""], ["TOMATO BOUILLON", "
\n
\n\n
\n", "", "
YES
\n", "
.07
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) COOK VEGETABLES AND SEASONINGS IN STOCK FOR 10 MINUTES. STRAIN.\n3) ADD TOMATO PUREE. SIMMER 20 MINUTES. REPLACE EVAPORATED WATER TO DESIRED\n   YIELD.\n
\n
\n", "
6-FLOZ
\n", "
70 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-80
\n", "", ""], ["CANNED BEEF BARLEY SOUP", "
\n
\n\n
\n", "", "
NO
\n", "
.125
\n", "", "", "
CANNED
\n", "", "
32
\n", "
\n1) COMBINE CONDENSED SOUP WITH WATER.\n2) BRING TO BOIL. SERVE HOT.\n
\n
\n", "
6-FLOZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-110
\n", "", ""], ["LS O'BRIEN POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) STEAM POTATOES UNTIL JUST TENDER. DRAIN EXCESS LIQUID. RETAIN\n   FOR STEP 3. CHILL UNTIL READY FOR USE.\n2) RECONSTITUTE GREEN PEPPERS.\n3) ADD PEPPERS, TOGETHER WITH PIMIENTOS AND BLACK PEPPER, TO\n   POTATOES; MIX TO DISTRIBUTE.\n4) SPREAD LAYER OF POTATOES ON GREASED GRILL; FRY ON BOTH SIDES\n   UNTIL GOLDEN BROWN.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-18
\n", "", ""], ["CANNED MINESTRONE SOUP", "
\n
\n\n
\n", "", "
NO
\n", "
.102
\n", "", "", "
CANNED
\n", "", "
32
\n", "
\n1) COMBINE CONDENSED SOUP WITH WATER.\n2) HEAT TO BOILING. SERVE HOT.\n
\n
\n", "
6-FLOZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-111
\n", "", ""], ["GRAPEFRUIT/ORANGE JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.092
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION 4-OZ SERVING OF JUICE INTO CONTAINER.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-13
\n", "", ""], ["BLAND CREAM OF SPINACH SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.044
\n", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.\n2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  SLOWLY ADD MILK TO\n   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.\n3) COOK AND PUREE SPINACH.  ADD TO CREAM SAUCE;  MIX TO DISTRIBUTE.\n4) NOTE:  1.  ADJUST SEASONING TO TASTE.\n          2.  1/3 OZ MINCED ONION MAY BE ADDED.\n
\n
\n", "
6-FLOZ
\n", "
25
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-98
\n", "", ""], ["BAKING POWDER BISCUITS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) BAKE BISCUITS ACCORDING TO PACKAGE DIRECTIONS.\n
\n
\n", "
1-EACH
\n", "
1 HR
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BREAD
\n", "
B-3
\n", "", ""], ["LS TOMATO BOUILLON", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) COOK VEGETABLES AND SEASONINGS IN STOCK FOR 10 MINUTES. STRAIN.\n3) ADD TOMATO PUREE. SIMMER 20 MINUTES. REPLACE EVAPORATED WATER TO DESIRED\n   YIELD.\n
\n
\n", "
6-FLOZ
\n", "
70 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-81
\n", "", ""], ["FRANCONIA POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PARBOIL POTATOES 15 MINUTES. DRAIN THOROUGHLY.\n2) PLACE IN ROASTING PANS.\n3) POUR MARGARINE OVER POTATOES; COAT THOROUGHLY.\n4) SPRINKLE WITH SALT.\n5) BAKE UNTIL BROWNED AND TENDER. BASTE FREQUENTLY; TURN POTATOES\n   TWICE DURING COOKING PERIOD.\n
\n
\n", "
3-OZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-19
\n", "", ""], ["DIXIE BARBECUE ON BUN", "
\n
\n\n
\n", "", "
YES
\n", "
.089
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) OVEN BRAISE BEEF IN ROASTING PAN AT 350F FOR APPROXIMATELY 60 MINUTES.\n   PROCEED TO STEP 2.\n2) RECONSTITUTE ONIONS WITH COLD WATER; SAUTE IN MARGARINE IN STEAM JACKETED\n   KETTLE UNTIL CLEAR AND TENDER.\n3) COMBINE TOMATO PUREED - CHILI SAUCE, AND ADD REMAINING INGREDIENTS TO\n   ONIONS. SIMMER MIXTURE FOR 30 MINUTES, STIRRING OCCASIONALLY.\n4) DRAIN OFF EXCESS FAT FROM MEAT IN STEP 1. ADD MEAT TO SAUCE; MIX \n   THOROUGHLY. SIMMER MIXTURE FOR 15 MINUTES.\n5) SERVE OVER 1/2 PORTION OF SPLIT HAMBURGER BUN. TOP WITH OTHER HALF OF BUN.\n
\n
\n", "
4-OZ
\n", "
3 HOUR
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
ENTREE I
\n", "
E-41
\n", "", ""], ["FRENCH ONION SOUP/CROUTONS", "
\n
\n\n
\n", "", "
YES
\n", "
.025
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD ONIONS, WORCESTERSHIRE SAUCE, SALT, AND FIRST MARGARINE ENTRY.\n   SIMMER 30 MINUTES.\n3) AS SOUP IS SERVED, ADD GRATED PARMESAN CHEESE AND CROUTONS TO EACH PORTION.\n
\n
\n", "
6-FLOZ
\n", "
45 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-82
\n", "", ""], ["CORNBREAD", "
\n
\n\n
\n", "", "
YES
\n", "
.018
\n", "", "", "
SCRATCH
\n", "", "
70
\n", "
\n1) SIFT TOGETHER ALL DRY INGREDIENTS.\n2) ADD REMAINING INGREDIENTS. MIX ONLY UNTIL DRY MIXTURE IS MOISTENED.\n3) SCALE INTO OILED PANS AND BAKE AT 425 DEGREES F FOR 25 MIN.\n4) PORTION INTO 70 CUTS PER 25" X 17" BAKING SHEET.\n
\n
\n", "
1-EACH
\n", "
40 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BREAD
\n", "
B-7
\n", "", ""], ["CREAM OF CORN SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.074
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE CELERY, ONIONS AND FIRST WATER ENTERY.  ADD MARGARINE.\n                         PAPRIKA (2-2/3 TBSP)\n   COVER.  SIMMER UNTIL VEGETABLES ARE TENDER (10-15 MINUTES).\n2) ADD CORN, SEASONINGS, AND SUGAR TO COOKED VEGETABLE MIXTURE.\n3) MIX TOGETHER FLOUR AND DRIED MILK.  ADD SECOND WATER ENTRY TO MAKE\n   A SMOOTH PASTE.  STIR INTO VEGETABLE MIXTURE AND WHIP WITH FRENCH\n   WHIP UNTIL SMOOTH.  SIMMER APPROXIMATELY 15 MINUTES OR UNTIL WELL\n   COOKED. STIR OCCASIONALLY.\n4) NOTE:  1.  STRAIN OR BLENDERIZE FOR PUREED AND LIQUID DIETS.\n          2.  OPTIONAL:  PARSLEY, MINCED (1/4 CUP) \n
\n
\n", "
6-FLOZ
\n", "
95 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-102
\n", "", ""], ["LS BROWNED POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PARBOIL POTATOES 15 MINUTES. DRAIN THOROUGHLY.\n2) PLACE IN ROASTING PAN.\n3) POUR OVER POTATOES; COAT THOROUGHLY.\n4) BAKE UNTIL BROWNED AND TENDER. BASTE FREQUENTLY; TURN POTATOES\n   TWICE DURING COOKING PERIOD.\n
\n
\n", "
3-OZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-20
\n", "", ""], ["CORNBREAD #2", "
\n
\n\n
\n", "", "
YES
\n", "
.014
\n", "", "", "
SCRATCH
\n", "", "
70
\n", "
\n1) SIFT TOGETHER ALL DRY INGREDIENTS.\n2) ADD REMAINING INGREDIENTS, MIX ONLY UNTIL DRY MIXTURE IS MOISTENED.\n3) SCALE INTO OILED PANS AND BAKE AT 425 DEGREES F FOR 25 MINUTES.\n4) PORTION INTO 70 CUTS PER 25" X 17" BAKING SHEET.\n
\n
\n", "
1-EACH
\n", "
40 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BREAD
\n", "
B-8
\n", "", ""], ["MARGARINE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE MARGARINE ON TRAY ACCORDING TO DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BEEF VEGETABLE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.02
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD VEGETABLES AND SEASONINGS. SIMMER 30-40 MINUTES OR UNTIL VEGETABLES\n   ARE COOKED.\n
\n
\n", "
6-FLOZ
\n", "
90 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-83
\n", "", ""], ["LS BEEF VEGETABLE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.103
\n", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD POTATOES AND SIMMER UNTIL TENDER.\n3) ADD REMAINING VEGETABLES AND SEASONINGS. HEAT THOROUGHLY.\n
\n
\n", "
6-FLOZ
\n", "
40 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-84
\n", "", ""], ["LS CORNBREAD", "
\n
\n\n
\n", "", "
YES
\n", "
.057
\n", "", "", "
SCRATCH
\n", "", "
70
\n", "
\n1) SIFT ALL DRY INGREDIENTS TOGETHER.\n2) ADD REMAINING INGREDIENTS. MIX ONLY UNTIL DRY MIXTURE IS MOISTENED.\n3) SCALE INTO OILED PANS AND BAKE AT 425 DEGREES F FOR 25 MIN.\n4) PORTION INTO 70 CUTS PER 25" X 17" BAKING SHEET.\n
\n
\n", "
1-EACH
\n", "
40 MINUTES
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BREAD
\n", "
B-9
\n", "", ""], ["POTATO SALAD", "
\n
\n\n
\n", "", "
YES
\n", "
.005
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) ADD POTATOES TO SALTED BOILING WATER; REDUCE HEAT AND SIMMER\n   15-20 MINUTES OR UNTIL JUST TENDER. DO NOT OVERCOOK. DRAIN\n   THOROUGHLY. CHILL BEFORE USE.\n2) COOK EGGS UNTIL HARD COOKED. PEEL; CHOP.\n3) COMBINE ONIONS, PEPPERS, CELERY, PIMIENTOS AND SALT; ADD TO\n   POTATOES TOGETHER WITH EGGS. MIX TO DISTRIBUTE.\n4) ADD MAYONNAISE AND MIX TO COAT POTATOES THOROUGHLY.\n   COVER AND REFRIGERATE.\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "", "", "
STARCH
\n", "
P-25
\n", "", ""], ["LS DIXIE BARBECUE", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) OVEN BRAISE BEEF IN ROASTING PAN AT 350F. FOR APPROXIATELY 60 MINUTES.\n2) SAUTE ONIONS IN MARGARINE IN STEAM JACKETED KETTLE UNTIL CLEAR AND TENDER.\n3) COMBINE TOMATO PUREED, VINEGAR, GARLIC, MUSTARD, & PEPPER AND ADD\n   REMAINING INGREDIENTS TO ONIONS. SIMMER FOR 30 MINUTES STIRRING OCCAS.\n4) DRAIN OFF EXCESS FAT FROM MEAT IN STEP 1. ADD MEAT TO SAUCE; MIX\n   THOROUGHLY. SIMMER MIXTURE FOR 15 MINUTES. SERVE.\n
\n
\n", "
4-OZ
\n", "
3 HOUR
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
ENTREE I
\n", "
E-43
\n", "", ""], ["CORN-POTATO CHOWDER", "
\n
\n\n
\n", "", "
YES
\n", "
.053
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) CHOP BACON AND COOK UNTIL CRISP.  DRAIN OFF FAT.\n2) ADD ONIONS, GREEN PEPPERS AND FIRST WATER ENTRY.  BRING MIXTURE\n   TO BOIL.\n3) ADD POTATOES TO MIXTURE AND COOK SLOWLY FOR 10-15 MINUTES.\n4) ADD CORN TO ABOVE MIXTURE; STIR TO DISTRIBUTE.\n5) RECONSTITUTE NON-FAT DRIED MILK WITH THE SECOND WATER ENTRY.  ADD\n   RECONSTITUTED MILK, PIMIENTOS AND SALT TO THE ABOVE MIXTURE.  HEAT\n   THOROUGHLY.\n6) NOTE:  STRAIN OR BLENDERIZE FOR PUREED AND LIQUID DIETS.\n
\n
\n", "
6-FLOZ
\n", "
90 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-103
\n", "", ""], ["SWEET ROLL", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
100
\n", "
\n1) PLACE SWEET ROLL ON PLATE ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "
SPATULA
\n", "
BREAD
\n", "
B-27
\n", "", ""], ["ALL BRAN SHREDDED, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-1
\n", "", ""], ["SCALLOPED POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.051
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE POTATOES AND ONIONS; COMBINE AND MIX TO DISTRIBUTE.\n2) COMBINE FLOUR, MILK SOLIDS AND SALT AND BLEND. TOSS WITH\n   POTATO AND ONION MIXTURE. PLACE INTO WELL-GREASED PANS.\n3) MELT MARGARINE IN BOILING WATER AND POUR OVER POTATOES;\n   SPRINKLE PAPRIKA OVER TOP.\n4) BAKE FOR APPROXIMATELY 30 MINUTES.\n
\n
\n", "
4-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-27
\n", "", ""], ["GRILLED HAM", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nGRILL SLICED HAM SLOWLY, TURNING OCCASIONALLY. DO NOT OVERCOOK.\nCLEAR GRIDDLE OF FAT AS IT ACCUMULATES.\n
\n
\n", "
3-OZ
\n", "
25 MIN
\n", "", "
TONGS
\n", "
ENTREE I
\n", "
HAM, GRILLED
\n", "", ""], ["SALT", "
\n
\n\n
\n", "", "
NO
\n", "
.002
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BRANFLAKES 40% W/RAISINS, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-3
\n", "", ""], ["CREOLE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.067
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) ADD VEGETABLES AND SEASONINGS.  SIMMER 15-20 MINUTES.\n3) BREAK SPAGHETTI. ADD BROKEN SPAGHETTI. SIMMER 30 MINUTES OR UNTIL \n   SPAGHETTI IS TENDER. STIR OCCASIONALLY TO PREVENT SPAGHETTI FROM \n   STICKING TO COOKING VESSEL.\n
\n
\n", "
6-FLOZ
\n", "
70 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-87
\n", "", ""], ["PUFFED CORN COATED, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-8
\n", "", ""], ["CORNFLAKES COATED, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-11
\n", "", ""], ["HAMBURGER/BUN", "
\n
\n\n
\n", "", "
YES
\n", "
.009
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BEEF AND BREADCRUMBS AND MIX GENTLY.\n2) COMBINE SOUP AND WATER AND BLEND. RETAIN FOR STEP 3.\n3) ADD REMAINING INGREDIENTS TOGETHER WITH MIXTURE FROM STEP 2. TO MEAT\n   MIXTURE; MIX ONLY TO BLEND. DO NOT OVER MIX.\n4) MOLD BY MACHINE; OR USE #10 SCOOP (FLATTEN IF MOLDED WITH SCOOP).\n5) GRILL HAMBURGERS TO DESIRED DONENESS.\n6) SERVE 1 HAMBURGER IN CENTER OF SPLIT BUN. \n      NOTE: MAY BE SERVED WITH CATSUP OR MUSTARD.\n
\n
\n", "
3-OZ RAW
\n", "
45MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-49
\n", "", ""], ["PUREE MONGOL SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.049
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SOAK PEAS IN TAP WATER OVERNIGHT.  DRAIN OFF ONE HALF AMOUNT OF\n   5 MINUTES.\n6) ADD COOKED VEGETABLES AND PUREED MIXTURE TO WHITE SAUCE.  MIX TO\n   DISTRIBUTE.  HEAT THOROUGHLY BEFORE SERVING.\n7) NOTE:  STRAIN OR BLENDERIZE FOR PUREED DIET.\n   WATER AND RETAIN FOR STEP 4.\n2) ADD CELERY, ONIONS, SALT AND BAY LEAF TO PEAS.  COOK SLOWLY FOR 2\n   HOURS OR UNTIL PEAS ARE TENDER.\n3) ADD TOMATOES TO ABOVE MIXTURE.  COOK 30 MINUTES LONGER.  PUREE\n   MIXTURE AND RETAIN FOR STEP 6.\n4) CHOP CABBAGE AND CARROTS AND COOK IN RESERVED LIQUID FROM STEP 1.\n5) RECONSTITUTE MILK USING COLD WATER.  COMBINE MARGARINE AND FLOUR\n   TO FORM ROUX.  ADD RECONSTITUTED MILK TO ROUX.  COOK TOGETHER FOR\n
\n
\n", "
6-FLOZ
\n", "
3-1/2 HRS
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-105
\n", "", ""], ["MINESTRONE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.036
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COVER LIMA BEANS WITH WATER AND SOAK OVERNIGHT. DRAIN. COVER WITH FRESH\n   WATER AND COOK UNTIL TENDER. DRAIN.\n2) COMBINE BASE AND WATER TO FORM STOCK.\n3) ADD MACARONI, ONIONS, CELERY, CARROTS, BACON, HAM, AND SALT TO STOCK.\n   COVER OVER MODERATE HEAT FOR 5 MINUTES.\n4) ADD TOMATO PUREE. SIMMER MIXTURE FOR 15 MINUTES.\n5) CHOP CABBAGE. ADD. CONTINUE TO SIMMER MIXTURE FOR 10 MINUTES. ADD LIMA\n   BEANS FROM STEP 1. HEAT THOROUGHLY.\n6) GARNISH WITH CHOPPED PARSLEY BEFORE SERVING.\n
\n
\n", "
6-FLOZ
\n", "
90 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-88
\n", "", ""], ["LS SCALLOPED POTATOES #2", "
\n
\n\n
\n", "", "
YES
\n", "
.069
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) STEAM POTATOES UNTIL PARTIALLY DONE, ABOUT 1 MINUTE.\n2) MIX FLOUR, SALT SUBSTITUTE, SPICE AND DRY LONALAC.\n   TOSS WITH POTATOES. PLACE IN WELL-GREASED PAN.\n3) MELT MARGARINE IN BOILING WATER AND POUR OVER POTATOES;\n   SPRINKLE WITH PAPRIKA.\n4) BAKE AT 350 DEG FOR APPROXIMATELY 45 MINUTES.\n
\n
\n", "
4-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-29
\n", "", ""], ["CORNFLAKES, DIETETIC, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-15
\n", "", ""], ["SPECIAL K, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-17
\n", "", ""], ["LS MARGARINE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "
MARGARINE, LS
\n", "", ""], ["GRAPENUT FLAKES, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-20
\n", "", ""], ["PUFFED RICE-GUN, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-25
\n", "", ""], ["SWEET POTATOES WITH APPLES", "
\n
\n\n
\n", "", "
YES
\n", "
.172
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) ALTERNATE LAYERS OF POTATOES AND APPLES IN PANS. COVER WITH\n   BROWN SUGAR, DOT WITH MARGARINE, AND SPRINKLE WITH SALT.\n   ADD WATER TO PANS.\n2) BAKE UNTIL POTATOES AND APPLES ARE THOROUGHLY HEATED.\n
\n
\n", "
6-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-31
\n", "", ""], ["RICE KRISPIES, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-30
\n", "", ""], ["RICE KRISPIES, BULK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
100
\n", "
\nPORTION AS NEEDED.\n
\n
\n", "
.5-OZ
\n", "", "", "", "
CEREAL
\n", "
C-31
\n", "", ""], ["MULLIGATAWNY SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.039
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE BASE AND WATER TO FORM STOCK.\n2) DICE APPLES (UNPEELED). ADD VEGETABLES, SEASONINGS, AND APPLES. SIMMER\n   1 1/2 HOURS.\n3) ADD CARROTS. RAISE TEMPERATURE TO BOILING UNTIL CARROTS ARE COOKED.\n4) GARNISH WITH MINCED PARSLEY.\n
\n
\n", "
6-FLOZ
\n", "
3 HOURS
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-89
\n", "", ""], ["BARBECUED SLICED BEEF ON BUN", "
\n
\n\n
\n", "", "
YES
\n", "
.062
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PLACE ROAST, FAT SIDE UP, ON RACK IN PAN. INSERT MEAT THERMOMETER INTO\n   MINUTES, STIRRING FREQUENTLY.\n5) PLACE 1 SLICE COOK BEEF IN CENTER OF SPLIT BUN; TOP WITH 2 OZ SAUCE\n   AND REMAINING 1/2 OF BUN.\n   ROAST AT THICKEST POINT. BAKE TO DEGREE DONENESS DESIRED:\n         140F - RARE\n         160F - MEDIUM\n         170F - WELL DONE\n2) SLICE BEEF FOR 2 OZ. SERVING. RESERVE FOR STEP 5.\n3) RECONSTITUTE ONIONS. COOK TOGETHER WITH GARLIC IN TOMATO PUREE, STIRRING\n   FREQUENTLY.\n4) COMBINE REMAINING INGREDIENTS; ADD TO TOMATO MIXTURE. SIMMER FOR 20\n
\n
\n", "
5-OZ
\n", "
7 HOURS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-47
\n", "", ""], ["CANDIED SWEET POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.102
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE SUGAR, MARGARINE, SALT AND WATER IN STEAM KETTLE;\n   COOK SLOWLY UNTIL SUGAR IS DISSOLVED AND SIRUP IS FORMED.\n   SET ASIDE FOR STEP 3.\n2) DRAIN POTATOES AND PLACE IN SINGLE LAYER IN GREASED PAN.\n3) POUR SIRUP OVER POTATOES.\n4) BAKE; BASTE FREQUENTLY TO COAT POTATOES.\n
\n
\n", "
3-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-33
\n", "", ""], ["SPANISH BEAN SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.066
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PUREE BEANS, ADD WATER AND HEAT.\n2) ADD ONIONS, GREEN PEPPERS AND BACON FAT (OR SHORTENING) TO BEANS.\n   COOK UNTIL VEGETABLES ARE TENDER.\n3) ADD TOMATO PUREE, SALT AND PEPPER TO BEAN MIXTURE.  MIX TO DISTRIBUTE.\n   HEAT THOROUGHLY.\n4) NOTE:  STRAIN OR BLENDERIZE FOR PUREED DIET.\n
\n
\n", "
6-FLOZ
\n", "
1-3/4 HRS
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-106
\n", "", ""], ["WHEATIES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-42
\n", "", ""], ["PEPPER", "
\n
\n\n
\n", "", "
NO
\n", "
.003
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["RICE CHEX, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-45
\n", "", ""], ["WHEAT CHEX, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-50
\n", "", ""], ["CORNMEAL MUSH", "
\n
\n\n
\n", "", "
YES
\n", "
.01
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) ADD SALT TO WATER. HEAT TO BOILING.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK THE REQUIRED TIME, STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-53
\n", "", ""], ["LS CORNMEAL MUSH", "
\n
\n\n
\n", "", "
YES
\n", "
.009
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) BRING WATER TO BOIL.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK THE REQUIRED TIME, STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-54
\n", "", ""], ["FARINA", "
\n
\n\n
\n", "", "
YES
\n", "
.013
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) ADD SALT OT WATER. HEAT TO BOILING.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK THE REQUIRED TIME, STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-57
\n", "", ""], ["LS CANDIED SWEET POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.007
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE SUGAR, MARGARINE AND WATER IN STEAM KETTLE; COOK\n   SLOWLY UNTIL SUGAR IS DISSOLVED AND SIRUP IS FORMED.\n   SET ASIDE FOR STEP 3.\n2) DRAIN POTATOES AND PLACE IN SINGLE LAYER IN GREASED PAN.\n3) POUR SIRUP OVER POTATOES.\n4) BAKE; BASTE FREQUENTLY TO COAT POTATOES.\n
\n
\n", "
3-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-34
\n", "", ""], ["MASHED SWEET POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.058
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE POTATOES AND SALT IN MIXING BOWL.\n2) ADD HOT WATER (180 DEG). MIX TOGETHER ON LOW SPEED FOR 1 MINUTE.\n3) ADD MARGARINE AND ALLOW TO STAND FOR 5 MINUTES. SCRAPE DOWN\n   BOWL AND WHIP ON HIGH SPEED 1 MINUTE OR UNTIL SMOOTH.\n4) PLACE IN PAN TO KEEP WARM FOR SERVICE.\n
\n
\n", "
3-OZ
\n", "
10 MIN
\n", "", "
SRV. SPOON
\n", "
STARCH
\n", "
P-35
\n", "", ""], ["LS MASHED SWEET POTATOES", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK SWEET POTATOES UNTIL SOFT. PLACE IN MIXER.\n2) ADD MARGARINE.  MIX TOGETHER ON LOW SPEED FOR 1 MINUTE OR UNTIL SMOOTH.\n3) PLACE IN PANS AND KEEP WARM FOR SERVICE.\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "", "
SRV. SPOON
\n", "
STARCH
\n", "
P-36
\n", "", ""], ["MEAT LOAF NO 1", "
\n
\n\n
\n", "", "
YES
\n", "
.01
\n", "", "", "
SCRATCH
\n", "", "
52
\n", "
\n1) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH COLD WATER.\n2) COMBINE REST OF INGREDIENTS EXCEPT EGGS WITH INGREDIENTS IN STEP 1. MIX\n   ONLY TO BLEND.\n3) BEAT EGGS. ADD TO MIXTURE AND BLEND. DO NOT OVERMIX!\n4) SCALE MIXTURE AND SHAPE INTO LOAVES. BAKE AT 325 F. COOL SLIGHTLY\n   BEFORE PORTIONING.\n
\n
\n", "
3-OZ RAW
\n", "
2HR 40 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-60
\n", "", ""], ["MEAT-Z-PIE", "
\n
\n\n
\n", "", "
YES
\n", "
.022
\n", "", "", "
SCRATCH
\n", "", "
96
\n", "
\n1) SOAK CRUMBS IN STOCK UNTIL SOFT.\n2) COMBINE BEEF, PORK, EGGS, PARMESAN CHEESE, PARSLEY, ONIONS, SALT,\n   PEPPER AND OREGANO AND ADD TO ABOVE.\n3) MIX IN MIXING MACHINE FOR 20 SECONDS.\n4) SPREAD IN EQUAL PORTIONS IN THREE FULL SIZE PANS.\n5) DIVIDE TOMATO PASTE INTO 3 EQUAL PARTS AND SPREAD OVER MEAT.  SHRED\n   CHEDDAR CHEESE, DIVIDE INTO 3 EQUAL PARTS AND SPREAD OVER TOMATO\n   PASTE.\n6) BAKE AT 350 DEGREES FOR 1 HOUR AND 10 MINUTES.  PORTION APPROPRIATELY.\n
\n
\n", "
2-OZ
\n", "
2 HRS
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-88
\n", "", ""], ["MEAT LOAF NO 2", "
\n
\n\n
\n", "", "
YES
\n", "
.008
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) WET DRY BREAD AND CRUMBLE. ADD FINELY CHOPPED ONIONS AND CELERY,\n   SALT, PEPPER, BEATEN EGGS, HALF OF TOMATO PUREE AND MEAT. MIX\n   THOROUGHLY.\n2) WEIGHT OUT INTO PANS. MOLD INTO LOAVES.\n3) BAKE 1 1/2 HOURS AT 350 F. AFTER 30 MINUTES OF BAKING TIME HAS ELAPSED\n   POUR REMAINING  PUREE OVER  LOAVES.\n4) PORTION APPROPRIATELY. SERVE HOT OR COLD.\n
\n
\n", "
3.5-OZ
\n", "
2 HOURS
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-61
\n", "", ""], ["MASHED SWT POTATOES/ORG JCE", "
\n
\n\n
\n", "", "
YES
\n", "
.059
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE INSTANT POTATOES AND MIX.\n2) COMBINE DRY MILK AND WATER. HEAT TO BELOW BOILING. ADD LIQUID TO POTATO\n   MIXTURE AND LET STAND 5 MINUTES.\n3) MIX JUICE AND MELTED MARGARINE. STIR GENTLY INTO POTATO MIXTURE.\n   BLEND FOR 5 MINUTES, MANUALLY. DO NOT WHIP.\nNOTE: ADDITIONAL HOT MILK MAY BE NEEDED TO PRODUCE DESIRED CONSISTENCY.\n
\n
\n", "
3.5-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-37
\n", "", ""], ["LS HAMBURGER PATTIE", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
10
\n", "
\n1) CRUMBLE DRY BREAD AND COMBINE WITH BEEF GENTLY.\n2) ADD REMAINING INGREDIENTS; MIX ONLY TO DISTRIBUTE. DO NOT OVERMIX.\n3) MOLD BY MACHINE, OR USE #10 SCOOP (FLATTEN IF SHAPED WITH SCOOP).\n4) GRILL TO DESIRED DONENESS.\n    NOTE: DIET TOMATO JUICE MAY BE SUBSTITUTED FOR WATER.\n
\n
\n", "
3-OZ RAW
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-50
\n", "", ""], ["MACARONI CREOLE", "
\n
\n\n
\n", "", "
YES
\n", "
.047
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SAUTE ONIONS IN OIL UNTIL CLEAR.\n2) BROWN PORK AND BEEF IN FAT.  ADD SPICES, TOMATO PUREE AND CATSUP,\n   STOCK AND PARMESAN CHEESE.\n3) COOK MACARONI IN BOILING SALTED WATER AND OIL UNTIL TENDER.\n   DRAIN. ADD TO ABOVE MIXTURE AND MIX.\n4) ADD CHEESE AND MIX.\n
\n
\n", "
6-OZ
\n", "
1-1/2 HR
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-89
\n", "", ""], ["SWEET POTATO CASSEROLE", "
\n
\n\n
\n", "", "
YES
\n", "
.076
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE POTATO FLAKES AND SALT IN MIXING BOWL.\n2) ADD HOT WATER (180 DEG). MIX TOGETHER ON LOW SPEED FOR 1 MINUTE.\n3) ADD MARGARINE AND ALLOW TO STAND FOR 5 MINUTES. SCRAPE DOWN\n   BOWL AND WHIP ON HIGH SPEED 1 MINUTE OR UNTIL SMOOTH.\n4) PLACE WHIPPED SWEET POTATOES IN PAN; TOP WITH MARSHMALLOWS.\n   BAKE UNTIL LIGHTLY BROWNED.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-38
\n", "", ""], ["LS FARINA", "
\n
\n\n
\n", "", "
YES
\n", "
.013
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) HEAT WATER TO BOILING.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK THE REQUIRED TIME, STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-58
\n", "", ""], ["TOMATO RICE SOUP", "
\n
\n\n
\n", "", "
YES
\n", "
.026
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SAUTE ONIONS, GREEN PEPPERS, AND CELERY UNTIL TENDER AND CLEAR.\n2) ADD TOMATOES, PUREE, STOCK, AND SEASONINGS. SIMMER 1 HOUR, MAINTAIN VOLUME.\n3) WASH RICE. ADD 30 MINUTES BEFORE SERVING TIME. MAINTAIN AT SLOW BOIL\n   UNTIL RICE IS COOKED.\n4) ADD PARSLEY IMMEDIATELY BEFORE SERVING.\n5) STRAIN FOR FULL LIQUID.\n
\n
\n", "
6-FLOZ
\n", "
3 HR
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-113
\n", "", ""], ["NAVY BEANS, BOILED", "
\n
\n\n
\n", "", "
YES
\n", "
.032
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) WASH BEANS AND DRAIN.\n2) COVER WITH WATER AND LET SOAK OVERNIGHT IN REFRIGERATOR.\n3) DRAIN BEANS; COVER WITH WATER.\n4) ADD REMAINING INGREDIENTS. BRING TO BOIL; REDUCE HEAT TO SIMMER\n   AND COOK UNTIL BEANS ARE TENDER. DO NOT OVERCOOK.\n
\n
\n", "
4-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-39
\n", "", ""], ["FRENCH TOAST BATTER", "
\n
\n\n
\n", "", "
YES
\n", "
.012
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE ALL INGREDIENTS AND BLEND WELL.\n2) DIP BREAD (TWO SLICES PER SERVING - 3 OZ BATTER PER SERVING) INTO BATTER\n   UNTIL WELL COATED. DRAIN OFF EXCESS BATTER.\n3) COOK ON GRIDDLE UNTIL LIGHTLY BROWNED AT 350 DEGREES.\n
\n
\n", "
3-FLOZ
\n", "
40 MINUTES
\n", "
\n
\n\n
\n", "", "
BRK. ENTREE
\n", "
E-1
\n", "", ""], ["TEA", "
\n
\n\n
\n", "", "
NO
\n", "
.015
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE TEA BAG AND HOT WATER ON TRAY PER DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["BOSTON BAKED BEANS WITH CATSUP", "
\n
\n\n
\n", "", "
YES
\n", "
.035
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RINSE BEANS, COVER WITH COLD WATER AND SOAK OVERNIGHT.\n2) DRAIN SOAKED BEANS AND DISTRIBUTE SALT PORK EVENLY OVER BEANS.\n3) RECONSTITUTE ONIONS. COMBINE WITH MOLASSES, MUSTARD, SUGAR,\n   CATSUP, SALT AND COLD WATER AND MIX THOROUGHLY. POUR\n   OVER BEANS.\n4) DISTRIBUTE TAP WATER OVER BEANS.\n5) SEAL PANS WITH ALUMINUM FOIL. BAKE IN PREHEATED OVEN FOR 3 HOURS.\n6) REMOVE FOIL AND CONTINUE COOKING, STIRRING EVERY HOUR FOR\n   4-1/2 HOURS OR UNTIL BEANS ARE COOKED.\n
\n
\n", "
4-OZ
\n", "
1 HR 20MIN
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-41
\n", "", ""], ["FRENCH TOAST, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\nPREPARE ACCORDING TO PACKAGE DIRECTIONS.\n
\n
\n", "
2-EACH
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BRK. ENTREE
\n", "
E-2
\n", "", ""], ["LS FRENCH TOAST", "
\n
\n\n
\n", "", "
YES
\n", "
.161
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) COMBINE ALL INGREDIENTS AND BLEND THOROUGHLY.\n2) DIP LS BREAD (TWO SLICES PER SERVING - 3 OZ BATTER PER SERVING) INTO\n   BATTER UNTIL WELL COATED. DRAIN OFF EXCESS BATTER.\n3) COOK ON GRILL UNTIL SLIGHTLY BROWNED AT 350 DEGREES.\n
\n
\n", "
3-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BRK. ENTREE
\n", "
E-3
\n", "", ""], ["RED BEANS AND RICE", "
\n
\n\n
\n", "", "
YES
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SOAK BEANS OVERNIGHT IN COLD WATER TO COVER.\n2) DRAIN BEANS; PLACE IN KETTLE WITH WATER TO COVER. BRING TO BOIL.\n3) ADD HAM TO BEANS. REDUCE HEAT AND SIMMER UNTIL BEANS ARE HALF DONE.\n4) RECONSTITUTE ONIONS AND GREEN PEPPERS. ADD TO BEANS TOGETHER\n   WITH SEASONINGS. COOK MIXTURE UNTIL BEANS ARE TENDER. DO NOT OVERCOOK.\n5) COMBINE TOMATOES, PUREE AND RICE AND ADD TO COOKED MIXTURE.\n   MIX TO DISTRIBUTE. CONTINUE TO SIMMER FOR 10 MINUTES OR UNTIL\n   RICE IS COOKED.\n
\n
\n", "
4-OZ
\n", "
1 HR
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-50
\n", "", ""], ["PEACH FRITTER BATTER", "
\n
\n\n
\n", "", "
YES
\n", "
.018
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) DRAIN PEACHES. RESERVE LIQUID. CHOP PEACHES.\n2) COMBINE FLOUR, BAKING POWDER, SALT AND DRY MILK. SIFT.\n3) ADD TO DRY INGREDIENTS SHORTENING, EGGS, SUGAR, NUTMEG, WATER,\n   AND PEACH JUICE. MIX THOROUGHLY.\n4) ADD CHOPPED PEACHES AND MIX GENTLY, ONLY TO DISTRIBUTE FRUIT.\n5) SCOOP WITH NO.30 SCOOP INTO HOT FAT. FRY TO GOLDEN BROWN. DRAIN EXCESS FAT\n
\n
\n", "
2-EACH
\n", "
35 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
BRK. ENTREE
\n", "
E-4
\n", "", ""], ["DUMPLINGS", "
\n
\n\n
\n", "", "
YES
\n", "
.019
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SIFT AND COMBINE FLOUR, BAKING POWDER AND SALT.\n2) RECONSTITUTE MILK; COMBINE WITH EGGS AND WATER AND ADD TO FLOUR MIXTURE.\n   MIX ONLY TO DISTRIBUTE. DOUGH WILL BE STIFF.\n3) PORTION AND DROP DUMPLINGS INTO BOILING STOCK; COVER KETTLE,\n   REDUCE HEAT TO SIMMER AND COOK UNTIL DONE. TRANSFER TO\n   SERVING PANS AFTER DRAINING.\n
\n
\n", "
1-EACH
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
#20 SCOOP
\n", "
STARCH
\n", "
P-57
\n", "", ""], ["HOMINY SAUTEED", "
\n
\n\n
\n", "", "
YES
\n", "
.079
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) DRAIN HOMINY.\n2) RECONSTITUTE PEPPERS AND ADD TO HOMINY.\n3) ADD REMAINING INGREDIENTS TO HOMINY MIXTURE AND MIX TO DISTRIBUTE.\n4) USE SCOOP TO FORM PATTIES. BROWN PATTIES ON BOTH SIDES ON GRILL.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
#10 SCOOP
\n", "
STARCH
\n", "
P-58
\n", "", ""], ["BLAND LS MEAT LOAF", "
\n
\n\n
\n", "", "
YES
\n", "
.002
\n", "", "", "
SCRATCH
\n", "", "
52
\n", "
\n1) CRUMBLE DRY BREAD AND ADD TO BEEF, CARROT, MILK AND TOMATO JUICE.\n   MIX ONLY TO BLEND.\n2) ADD EGGS TO MIXTURE AND BLEND. DO NOT OVERMIX.\n3) SCALE AND SHAPE INTO FOUR LOAVES. BAKE AT 325F FOR 2 HOURS. \n   COOL SLIGHTLY BEFORE PORTIONING 13 SLICES PER LOAF. \n
\n
\n", "
3-OZ RAW
\n", "
2HR 30 MIN
\n", "
\n
\n\n
\n", "", "
ENTREE I
\n", "
E-65
\n", "", ""], ["HOT CAKE BATTER", "
\n
\n\n
\n", "", "
YES
\n", "
.052
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE AND SIFT ALL DRY INGREDIENTS.\n2) BEAT EGGS UNTIL LIGHT AND LEMON COLORED.\n3) ADD WATER AND OIL TO BEATEN EGGS; THEN ADD DRY INGREDIENTS ALL AT ONCE.\n   MIX ON LOW SPEED UNTIL JUST BLENDED.\n4) PORTION WITH LADLE(2 OZ) ONTO GRILL. COOK AT 360 DEGREES\n   UNTIL LIGHTLY BROWNED.\n
\n
\n", "
4-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BRK. ENTREE
\n", "
E-6
\n", "", ""], ["SPOON BREAD", "
\n
\n\n
\n", "", "
YES
\n", "
.017
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUE MILK AND SCALD.\n2) COMBINE CORN MEAL AND SALT; STIR INTO SCALDED MILK.\n   COOK SLOWLY FOR 10 MINUTES. REMOVE FROM HEAT.\n3) ADD REMAINING INGREDIENTS ONE AT A TIME, BLENDING AFTER EACH ADDITION.\n4) PLACE MIXTURE INTO PANS. PLACE PANS IN HOT WATER AND BAKE.\n
\n
\n", "
3.5-OZ
\n", "
30 M
\n", "
\n
\n\n
\n", "", "
STARCH
\n", "
P-59
\n", "", ""], ["POSTUM", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["LS HOT CAKE BATTER", "
\n
\n\n
\n", "", "
YES
\n", "
.139
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) COMBINE ALL DRY INGREDIENTS AND SIFT.\n2) BEAT EGGS UNTIL LIGHT AND LEMON COLORED.\n3) ADD WATER AND MELTED MARGARINE TO BEATEN EGGS; THEN ADD DRY MIXTURE.\n   ALL AT ONCE. MIX ON LOW SPEED UNTIL JUST BLENDED.\n4) PORTION WITH LADLE(2 OZ) ONTO GRILL. COOK UNTIL LIGHTLY BROWNED.\n
\n
\n", "
4-FLOZ
\n", "
25 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BRK. ENTREE
\n", "
E-8
\n", "", ""], ["SWEDISH MEAT BALLS", "
\n
\n\n
\n", "", "
YES
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE MEATS, BREAD, NON-FAT DRIED MILK (FIRST LISTING), ONIONS,\n5) ADD MEAT BALLS; MIX TO DISTRIBUTE AND HEAT THOROUGHLY.\n   SALT, PEPPER, EGGS, AND TAP WATER. MIX ONLY TO DISTRIBUTE. DO NOT OVERMIX.\n2) SHAPE WITH #30 SCOOP; PLACE ON BAKING SHEET. BROWN IN OVEN AT 325F,\n   30 MINUTES. POUR OFF DRIPPING AND RESERVE FOR GRAVY IN STEP 3.\n3) TO MAKE GRAVY: COMBINE MEAT DRIPPINGS, FLOUR, NON-FAT DRIED MILK\n   (SECOND LISTING), SALT AND PEPPER AND BLEND INGREDIENTS.\n   ADD TO HEATED FAT TO MAKE ROUX (BROWN LIGHTLY).\n4) ADD HOT WATER TO ROUX, STIRRING CONSTANTLY UNTIL SMOOTH. CONTINUE\n   TO COOK UNTIL GRAVY IS THICKENED.\n
\n
\n", "
3-EACH
\n", "
1HR 30 MIN
\n", "
\n
\n\n
\n", "", "
ENTREE I
\n", "
E-69
\n", "", ""], ["STEAMED RICE WITH OIL", "
\n
\n\n
\n", "", "
YES
\n", "
.042
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE OIL, SALT AND WATER IN KETTLE. BRING TO BOIL.\n2) SPRINKLE RICE SLOWLY INTO BOILING MIXTURE. BRING TO\n   BOIL AND REDUCE HEAT TO SIMMER. COOK UNTIL TENDER, STIRRING\n   AS NECESSARY.\n
\n
\n", "
4-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-74
\n", "", ""], ["FRIZZLED HAM", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SHAVE HAM.\n2) GRILL SLICED HAM SLOWLY; TURN OCCAISIONALLY. DO NOT OVERCOOK.\n
\n
\n", "
2.5-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
BRK. ENTREE
\n", "
E-12
\n", "", ""], ["LIMA BEANS WITH HAM", "
\n
\n\n
\n", "", "
YES
\n", "
.002
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) MEASURE BEANS INTO POT;  COVER WITH COLD WATER AND SOAK\n   OVERNIGHT.\n2) DRAIN BEANS NEXT MORNING AND PLACE INTO STEAM JACKETED KETTLE.\n3) CUBE HAM. COMBINE HAM, GREEN PEPPERS AND TAP WATER.  ADD TO BEANS;\n   SIMMER FOR 1 HOUR.\n4) COMBINE REMAINING INGREDIENTS AND ADD TO BEAN MIXTURE.  CONTINUE TO\n   SIMMER FOR 1 HOUR OR UNTIL LIMA BEANS ARE TENDER.  ADD ADDITIONAL WATER\n   IF NEEDED.\n
\n
\n", "
6-OZ LDL
\n", "
2-1/2 HRS
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-160
\n", "", ""], ["COLD PLATE-BOL/CHEZ/DEV.EGG", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) HARD BOIL EGGS. CUT EGGS IN HALF LENGTHWISE, REMOVE YOLKS AND MASH \n        1 OZ. (1/2 EGG) DEVILED EGG\n   THOROUGHLY.\n2) COMBINE MAYONNAISE, SALT, MUSTARD, AND VINEGAR AND ADD TO MASHED YOLKS.\n   BLEND THOROUGHLY.\n3) REFILL EGG WHITE HALVES WITH 1 1/2 TBSP. OF YOLK MIXTURE. SPRINKLE     \n   PAPRIKA OVER TOP OF DEVILED EGGS.\n4) ASSEMBLE COLD PLATE:\n        1 OZ. SLICE BOLOGNA\n        1 OZ. SLICE CHEESE\n
\n
\n", "
1-EACH
\n", "
45 MIN
\n", "
\n
\n\n
\n", "", "
ENTREE I
\n", "
E-198
\n", "", ""], ["GRILLED BACON", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
11
\n", "
\n1) PAN BACON.\n2) BAKE AT 325 DEGREES UNTIL CRISP AND GOLDEN BROWN. DRAIN OFF EXCESS FAT.\n
\n
\n", "
2-EACH
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
BRK. ENTREE
\n", "
E-14
\n", "", ""], ["LS DIABETIC MEXICAN RICE", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE ALL INGREDIENTS EXCEPT RICE IN STEAM KETTLE AND BRING TO BOIL.\n2) STIR RICE INTO HOT MIXTURE. REDUCE HEAT TO SIMMER AND COOK\n   20 MINUTES OR UNTIL RICE IS TENDER.\n3) SEPARATE RICE KERNELS WITH FORK AND SERVE HOT.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-76
\n", "", ""], ["BLAND LS MEATBALLS", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SOAK BREAD IN TOMATO JUICE (FIRST LISTING).\n2) COMBINE BEEF AND EGGS WITH MOISTENED BREAD FROM STEP 1. AND MIX\n   ONLY TO DISTRIBUTE. DO NOT OVERMIX.\n3) SHAPE  WITH NO. 30 SCOOP; PLACE ON BAKING SHEET. BROWN IN OVEN (325F) FOR\n   30 MINUTES. DRAIN OFF EXCESS FAT.\n4) TO MAKE SAUCE: ADD FLOUR TO HOT MARGARINE TO MAKE ROUX. ADD TOMATO\n   JUICE SLOWLY (SECOND LISTING), STIRRING CONSTANTLY, UNTIL MIXTURE\n   IS BLENDED. SIMMER UNTIL GRAVY IS THICKENED.\n5) ADD MEATBALLS FROM STEP 3.; MIX TO DISTRIBUTE. HEAT THOROUGHLY.\n
\n
\n", "
3-EACH
\n", "
1HR 30 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-70
\n", "", ""], ["LS DIABETIC SPANISH RICE", "
\n
\n\n
\n", "", "
YES
\n", "
.026
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK RICE IN BOILING WATER UNTIL JUST TENDER. DRAIN OFF EXCESS\n   LIQUID.\n2) SAUTE ONIONS AND GREEN PEPPERS UNTIL ONIONS ARE\n   CLEAR AND GLOSSY.\n3) ADD MARGARINE TO COOKED RICE.\n4) COMBINE AND HEAT TOMATOES, BAY LEAF AND PEPPER. ADD TO RICE\n   MIXTURE; MIX TO DISTRIBUTE.\n5) PLACE INTO GREASED PAN. BAKE UNTIL THOROUGHLY HEATED.\n
\n
\n", "
2-OZ
\n", "
35 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
STARCH
\n", "
P-77
\n", "", ""], ["DECAF", "
\n
\n\n
\n", "", "
NO
\n", "
.027
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE DECAF AND HOT WATER ON TRAY PER DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "
COFFEE, DECAF
\n", "", ""], ["SCRAMBLED EGG MIX", "
\n
\n\n
\n", "", "
YES
\n", "
.006
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE INGREDIENTS; BEAT LIGHTLY. DO NOT OVERMIX.\n2) PORTION AND COOK TO ORDER ON GRILL. \n3) SERVING SIZE #12 SCOOP.\n
\n
\n", "
2.5-OZ
\n", "
10 MIN
\n", "
\n
\n\n
\n", "
#12 SCOOP
\n", "
BRK. ENTREE
\n", "
E-23
\n", "", ""], ["SAVORY BREAD DRESSING", "
\n
\n\n
\n", "", "
YES
\n", "
.004
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) RECONSTITUTE ONIONS.\n2) SAUTE ONIONS WITH CELERY IN MARGARINE.\n3) ADD SEASONINGS TO MIXTURE; CONTINUE COOKING UNTIL\n   VEGETABLES ARE TENDER.\n4) ADD BREADCRUMBS TO COOKED VEGETABLE MIXTURE; MIX TO DISTRIBUTE.\n5) COMBINE WATER AND BEEF BASE TO FORM STOCK; SPRINKLE OVER\n   BREAD MIXTURE AND TOSS LIGHTLY UNTIL LIQUID IS ABSORBED.\n6) PLACE MIXTURE INTO WELL-GREASED PANS. BAKE.\n
\n
\n", "
3-OZ
\n", "
40 MIN
\n", "
\n
\n\n
\n", "
#12 SCOOP
\n", "
STARCH
\n", "
P-82
\n", "", ""], ["FRANKFURTERS WITH BUN", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
PARTIALLY PREP
\n", "", "
100
\n", "
\n1) PLACE FRANKFURTERS INTO BOILING WATER; COVER AND LET SIMMER UNTIL \n   HEATED THROUGH. DO NOT BOIL!\n2) SERVE 2 FRANKFURTERS AND ONE BUN PER PORTION.\n
\n
\n", "
1-EACH
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-200
\n", "", ""], ["HAM-ONION-POTATO OMELET", "
\n
\n\n
\n", "", "
YES
\n", "
.007
\n", "", "", "
SCRATCH
\n", "", "
112
\n", "
\n1) PLACE POTATOES AND WATER IN PAN AND STEAM FOR 30 MINUTES.\n2) BEAT TOGETHER EGGS, SALT AND PEPPER.\n3) GRIND HAM.\n4) POUR OIL IN PAN.\n5) ARRANGE IN LAYERS - POTATOES, HAM, EGG MIXTURE,ONIONS.\n6) BAKE FOR 1 HOUR IN ROTARY OVEN AT 350 F DEGREES.\n
\n
\n", "
7-OZ
\n", "
3 HRS
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-161
\n", "", ""], ["PORCUPINE MEAT BALLS", "
\n
\n\n
\n", "", "
YES
\n", "
.083
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n TO MAKE SAUCE:\n4) RECONSTITUTE ONIONS(2ND ENTRY). COMBINE WATER THRU EGG INGREDIENTS TO-\n   GETHER WITH ONIONS AND COOKED RICE. MIX TO DISTRIBUTE. DO NOT OVERMIX.\n5) FORM MEAT BALLS USING NO. 20 SCOOP; PLACE ON SHEET PAN. BROWN IN OVEN\n   APPROXIATELY 20 MINUTES (350F). DRAIN OFF EXCESS FAT.\n6) PLACE 50 MEAT BALLS IN EACH OF 4 MODULAR PANS. TOP WITH SAUCE FOR A\n   SCALED WEIGHT OF 12 1/2 LBS. PER PAN.  HEAT IN OVEN FOR APPROXIATELY\n   20 MINUTES.\n1) RECONSTITUTE ONION (1ST ENTRY) AND PEPPERS. SAUTE IN MARGARINE UNTIL \n   ONIONS ARE CLEAR AND GLOSSY.\n2) COMBINE TOMATOES THRU BAY LEAVE INGREDIENTS AND ADD TO SAUTEED VEGETABLES\n   IN STEP 1. SIMMMER FOR 2 HOURS STIRRING OCCASIONALLY.\n TO MAKE MEAT BALLS:\n3) SPRINKLE RICE SLOWLY INTO BOILING HOT WATER. BRING TO BOIL AND REDUCE\n   HEAT TO SIMMER. COOK COVERED FOR 15 MINS OR UNTIL WATER IS ABSORBED.\n   DO NOT STIR DURING COOKING. DRY(5-7 MINUTES);TOSS LIGHTLY.\n
\n
\n", "
2-EACH
\n", "
4HR 40MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-72
\n", "", ""], ["GRILLED/BKD LIVER W/BACON", "
\n
\n\n
\n", "", "
YES
\n", "
.002
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE FLOUR, SALT, AND PEPPER AND MIX TO DISTRIBUTE.\n2) DREDGE LIVER IN SEASONED FLOUR; SHAKE OFF EXCESS FLOUR.\n3) GRILL LIVER ON BOTH SIDES UNTIL BROWNED AND TENDER.\n4) PAN BACON. BAKE AT 325-350 F UNTIL CRISP AND GOLDEN BROWN. DRAIN OFF\n   EXCESS FAT.\n5) SERVE LIVER TOPPED WITH 1 SLICE BACON.\n   ALTERNATE PROCEDURE: PAN FLOURED LIVER IN WELL-GREASED SHEET PANS.\n      BAKE AT 375 F FOR 15 MINUTES OR UNTIL LIVER IS COOKED AND BROWNED.\n
\n
\n", "
3-OZ RAW
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-203
\n", "", ""], ["GREEN BEANS-MUSHROOMS", "
\n
\n\n
\n", "", "
YES
\n", "
.14
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) COOK BEANS IN SALTED WATER UNTIL JUST TENDER. DRAIN.\n   RETAIN LIQUID.\n2) DRAIN MUSHROOMS; SAUTE IN MARGARINE.\n3) ADD COOKED BEANS, LQUID, AND SALT. TOSS TO DISTRIBUTE.\n   HEAT THOROUGHLY.\n
\n
\n", "
3-OZ
\n", "
10 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-10
\n", "", ""], ["LS SCRAMBLED EGG MIX", "
\n
\n\n
\n", "", "
YES
\n", "
.043
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE INGREDIENTS; BEAT LIGHTLY. DO NOT OVERMIX\n2) PORTION AND COOK TO ORDER ON GRILL.\n3) SERVING #12 SCOOP\n
\n
\n", "
2.5-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
#12 SCOOP
\n", "
BRK. ENTREE
\n", "
E-24
\n", "", ""], ["HOT SPICED BEETS", "
\n
\n\n
\n", "", "
YES
\n", "
.063
\n", "", "", "
SCRATCH
\n", "", "
90
\n", "
\n1) DRAIN BEETS. BRING BEET JUICE TO BOIL.\n2) ADD REMAINING INGREDIENTS AND BRING TO BOIL.\n3) ADD BEETS FROM STEP 1 AND COOK TOGETHER FOR 5 MINUTES\n   UNTIL THOROUGHLY HEATED.\n
\n
\n", "
4-EACH
\n", "
15 M
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-16
\n", "", ""], ["EGG, FRESH", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK TO ORDER.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BRK. ENTREE
\n", "
E-27
\n", "", ""], ["CREAMER", "
\n
\n\n
\n", "", "
NO
\n", "
.008
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ROAST PORK", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PLACE ROAST INTO ROASTING PANS AND COOK TO WELL DONE STAGE AND UNTIL\n   INTERNAL TEMPERATURE OF 185 F DEGREES IS REACHED IN THICKEST PORTION\n   OF MEAT.  BAKE AT 300 F FOR 3-1/2 - 4 HOURS\n2) COOL SLIGHTLY BEFORE PORTIONING.  PAN SLICES FOR SERVICE.\n3) NOTE:  1.  MEAT DRIPPINGS MAY BE USED TO MAKE GRAVEY.\n          2.  MAY BE SERVED WITH SPICED APPLESAUCE\n
\n
\n", "
4-OZ
\n", "
4 HRS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-165
\n", "", ""], ["HARVARD BEETS", "
\n
\n\n
\n", "", "
YES
\n", "
.072
\n", "", "", "
SCRATCH
\n", "", "
90
\n", "
\n1) DRAIN BEETS; RETAIN JUICE FOR STEP 2.\n2) COMBINE BAY CLEAVES AND CLOVE WITH BEET JUICE AND HEAT TO BOILING.\n3) COMBINE SUGAR, CORNSTARCH AND SALT AND MIX. ADD SLOWLY TO HOT\n   JUICE MIXTURE, STIRRING CONSTANTLY. COOK UNTIL THICK AND CLEAR.\n4) BLEND MARGARINE AND VINEGAR INTO COOKED MIXTURE.\n5) ADD BEETS FROM STEP 1 TO MIXTURE. HEAT THOROUGHLY.\n
\n
\n", "
4-EACH
\n", "
15 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-17
\n", "", ""], ["BLAND LS GRLD/BKD LIVER", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) DREDGE LIVER IN FLOUR; SHAKE OFF EXCESS.\n2) GRILL LIVER ON BOTH SIDES ON LIGHTLY GREASED GRIDDLE UNTIL BROWNED\n   AND COOKED.\n   ALTERNATE PROCEDURE:  PAN FLOURED LIVER IN WELL-GREASED SHEET PANS.\n   BAKE AT 375 F FOR 15 MINUTES OR UNTIL BROWNED AND COOKED.\n
\n
\n", "
3-OZ RAW
\n", "
27 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-204
\n", "", ""], ["PEPPER STEAK", "
\n
\n\n
\n", "", "
YES
\n", "
.032
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE FIRST LISTING SALT AND PEPPER WITH FLOUR. DREDGE STEAKS IN MIXTURE.\n2) BROWN STEAKS ON BOTH SIDES ON GRILL. PLACE IN PANS. SET ASIDE.\n3) RECONSTITUTE PEPPERS AND ONIONS IN WATER.\n4) ADD GARLIC TO PEPPERS AND ONIONS. SAUTE MIXTURE IN MARGARINE UNTIL TENDER.\n5) COMBINE REMAINING INGREDIENTS WITH SAUTEED VEGETABLES, MIX THOROUGHLY.\n6) EVENLY DISTRIBUTE LIQUID AND VEGETABLES OVER BROWNED STEAKS IN PANS.\n7) COVER PANS AND BAKE AT 325 DEGREES FOR 2 HOURS. UNCOVER PANS AND CONTINUE\n   BAKING FOR 30 MINUTES MORE, BASTING OCCAISIONALLY.\n8) SERVE SAUCE OVER STEAKS.\n
\n
\n", "
1-EACH
\n", "
3.5 HR
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-111
\n", "", ""], ["BROCCOLI POLONAISE", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK BROCCOLI IN SALTED WATER UNTIL JUST TENDER. DRAIN.\n   PLACE IN PAN.\n2) COOK EGGS UNTIL HARD COOKED; COOL IN COLD WATER. PEEL AND\n   CHOP EGGS. RETAIN FOR STEP 4.\n3) BROWN CRUMBS IN MARGARINE. POUR OVER COOKED BROCCOLI FROM STEP 1.\n4) GARNISH WITH CHOPPED EGG FROM STEP 2 AND PARSLEY.\n
\n
\n", "
2-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
P-21
\n", "", ""], ["ROAST FRESH HAM", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) MAKE "ADOBO" SEASONING BY MIXING GARLIC, SALT, OREGANO AND BLACK\n   PEPPER.  SEASON HAM WITH MIXTURE.  LET HAM STAND OVERNIGHT.\n2) BAKE HAM IN ROTARY OVEN TO INTERNAL TEMPERATURE OF 185 F DEGREES.\n3) LET REST BEFORE SLICING.\n4) USE DRIPPINGS FOR MAKING GRAVY.\n
\n
\n", "
4-OZ
\n", "
4 HRS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-164
\n", "", ""], ["RAW CABBAGE SLAW W/ VINEGAR", "
\n
\n\n
\n", "", "
YES
\n", "
.072
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) ADD VINEGAR, WATER, SUGAR AND SALT TO BACON BITS AND\n   COOK TOGETHER FOR 10 MINUTES OR UNTIL MIXTURE IS SMOOTH.\n2) FINELY SHRED CABBAGE. POUR DRESSING OVER CABBAGE AND TOSS\n   TO DISTRIBUTE.\n
\n
\n", "
4-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-24
\n", "", ""], ["BARBECUED CHICKEN", "
\n
\n\n
\n", "", "
YES
\n", "
.065
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) DREDGE CHICKEN IN FLOUR, SHAKE OFF EXCESS.\n   EASILY IN THIGH JOINT). BASTE CHICKEN WITH SAUCE DURING COOKING.\n   BAKE AT 325 F.\n2) PLACE CHICKEN SKIN SIDE DOWN INTO WELL-GREASED PANS AND BROWN ON BOTH\n   SIDES IN OVEN.\n3) RECONSTITUTE ONIONS WITH COLD WATER. COOK ONIONS AND GARLIC IN TOMATO\n   PUREE, STIRRING OCCASIONALLY.\n4) COMBINE REMAINING INGREDIENTS; ADD TO MIXTURE. SIMMER FOR 20 MINUTES,\n   STIRRING FREQUENTLY.\n5) POUR PORTION OF BARBECUE SAUCE OVER CHICKEN IN EACH PAN. BAKE UNTIL\n   CHICKEN IS TENDER (THICKEST PIECES ARE FORK-TENDER OR LEG BONE TWISTS\n
\n
\n", "
8-OZ RAW
\n", "
3 1/2 HOUR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-207
\n", "", ""], ["SMOTHERED STEAK", "
\n
\n\n
\n", "", "
YES
\n", "
.007
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE FIRST FLOUR, SALT AND PEPPER LISTING. DREDGE STEAKS IN MIXTURE.\n   PAN STEAKS AND SET ASIDE. \n2) RECONSTITUTE ONIONS. SAUTE ONIONS IN MARGARINE AND GARLIC.\n3) MIX SECOND LISTING OF FLOUR WITH STOCK AND ADD TO BROWNED MIXTURE.\n   COOK UNTIL THICKENED AND STARCH IS COOKED, STIRRING OFTEN.\n4) POUR LIQUID OVER PANNED STEAKS. COVER AND BAKE UNTIL TENDER\n   AT 300 DEG. UNCOVER PANS LAST 30 MINUTES.\n
\n
\n", "
1-EACH
\n", "
4.25 HR
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-114
\n", "", ""], ["WHITE BREAD", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ACCORDING TO MENU OR DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
BREAD, WHITE
\n", "", ""], ["STEAMED FRESH HAM", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) MAKE "ADOBO" SEASONING BY COMBINING SALT, PEPPER, OREGANO AND GARLIC\n   POWDER.  BLEND WELL.  SPRINKLE OVER HAM AND LET STAND OVERNIGHT.\n   NEXT DAY SEAR ON ALL SIDES.\n2) ADD WATER TO HAM; BRING TO BOIL.  COVER AND SIMMER UNTIL TENDER,\n   APPROXIMATELY 3 HOURS (185 F DEGREES).\n
\n
\n", "
4-OZ
\n", "
3-1/4 HR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-163
\n", "", ""], ["CABBAGE FRIED", "
\n
\n\n
\n", "", "
YES
\n", "
.002
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS. SAUTE IN FAT UNTIL CLEAR AND GLOSSY.\n2) CHOP CABBAGE AND ADD CABBAGE TO ONIONS; COOK TOGETHER FOR 20 MIN,\n   STIRING OFTEN. DRAIN OFF EXCESS MOISTURE.\n3) COMBINE REMAINING INGREDIENTS AND STIR INTO CABBAGE MIXTURE.\n   CONTINUE COOKING FOR 10 MINUTES OR UNTIL CABBAGE IS TENDER.\n   STIR OCCASIONALLY. DO NOT OVERCOOK.\n
\n
\n", "
4-OZ
\n", "
40 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-26
\n", "", ""], ["BAKED/GRILLED PORK CHOPS - 1", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) GRILL CHOPS UNTIL BROWNED ON BOTH SIDES.\n2) PLACE IN BAKING PANS. COVER PANS.  BAKE 1 HOUR AT 325 F DEGREES\n   UNTIL TENDER.\n
\n
\n", "
1-EACH
\n", "
1-1/2 HR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-167
\n", "", ""], ["CARROT PUREE SOUFFLE", "
\n
\n\n
\n", "", "
YES
\n", "
.034
\n", "", "", "
SCRATCH
\n", "", "
60
\n", "
\n1) RECONSTITUTE DRY MILK.\n2) ADD TAPIOCA AND SALT TO MILK AND COOK FOR 15 MINUTES; STIR\n   FREQUENTLY DURING FIRST 5 MINUTES.\n3) ADD CARROT PUREE TO COOKED MIXTURE. BLEND THOROUGHLY.\n4) BEAT EGG YOLKS AND STIR INTO MIXTURE.\n5) FOLD BEATEN EGG WHITES INTO COOKED MIXTURE.\n6) POUR MIXTURE INTO PANS AND SET IN PAN OF HOT WATER.\n   BAKE UNTIL FIRM (INSERTED KNIFE COMES OUT CLEAN).\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-31
\n", "", ""], ["SWISS STEAK W/TOMATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.044
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE FIRST LISTING FLOUR, SALT, PEPPER, AND SUGAR.\n   DREDGE STEAKS IN MIXTURE.\n2) BROWN STEAKS ON BOTH SIDES ON GRILL. PAN AND SET ASIDE.\n3) RECONSTITUTE ONIONS IN WATER. COMBINE WITH TOMATOES AND SALT\n   (SECOND LISTING).\n4) COMBINE FLOUR(SECOND LISTING) WITH COLD WATER TO FORM SMOOTH PASTE.\n   POUR MIXTURE OVER VEGETABLES, MIX THOROUGHLY.\n5) POUR LIQUID OVER PANNED STEAKS. COVER PANS AND BAKE AT 350 DEGREES\n   UNTIL TENDER.\n
\n
\n", "
1-EACH
\n", "
3.5 HR
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-116
\n", "", ""], ["BAKED/GRILLED PORK CHOP - 2", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) MAKE "ADOBO" SEASONING BY COMBINING SALT, PEPPER, GARLIC POWDER AND\n   OREGANO.  BLEND SEASONINGS WELL.\n2) SPRINKLE OVER CHOPS AND LET STAND OVERNIGHT.\n3) NEXT DAY:  PAN CHOPS AND BAKE AT 350 F DEGREES FOR ONE HOUR.  REMOVE\n   FROM PAN.\n4) GRILL CHOPS AT 350 F DEGREES FOR 30 MINUTES (15 MINUTES EACH SIDE)\n   UNTIL BROWNED.\n
\n
\n", "
1-EACH
\n", "
2 HRS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-168
\n", "", ""], ["WAISTLINE BARBECUED CHICKEN", "
\n
\n\n
\n", "", "
YES
\n", "
.043
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PLACE QUARTERED CHICKEN IN BAKING PAN. SEASON AND BRUSH WITH OIL. \n   BROIL 15 MINUTES.\n2) COMBINE ALL INGREDIENTS AND POUR OVER CHICKEN. \n3) COVER AND BAKE FOR 2 HOURS IN ROTARY OVEN, BASTING EVERY 15 MINUTES\n   WITH SAUCE.\n4) BAKE AT 375 F.\n
\n
\n", "
8-OZ RAW
\n", "
3HR 20MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-208
\n", "", ""], ["GLAZED CARROTS", "
\n
\n\n
\n", "", "
YES
\n", "
.005
\n", "", "", "
SCRATCH
\n", "", "
70
\n", "
\n1) STEAM CARROTS UNTIL PARTIALLY TENDER. DRAIN AND RESERVE LIQUID.\n2) ARRANGE COOKED CARROTS IN PAN.\n3) COMBINE SUGAR AND SOME DRAINED LIQUID AND COOK UNTIL\n   THIN SIRUP IS FORMED.\n4) ADD MARGARINE AND SALT TO SIRUP AND BLEND.\n5) POUR OVER PANNED CARROTS. BAKE UNTIL CARROTS ARE TENDER\n   AND GLAZED, BASTING FREQUENTLY.\n
\n
\n", "
2.5-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-32
\n", "", ""], ["LO SOD/LO PRO PORK CHOPS/SYRUP", "
\n
\n\n
\n", "", "
YES
\n", "
.014
\n", "", "", "
SCRATCH
\n", "", "
9
\n", "
\n1) SPRINKLE PORK CHOPS WITH ONION POWDER AND PEPPER.  SAUTE CHOPS IN\n   OIL UNTIL BROWNED.  PAN PORK CHOPS INTO SMALL BAKING PAN.\n2) COMBINE LEMON JUICE, SYRUP AND WATER.  ADD DRIPPINGS FROM SKILLET\n   AND BLEND THOROUGHLY.  POUR OVER PORK CHOPS, COVER AND BAKE AT\n   450 F DEGREES FOR 25 MINUTES.  REDUCE HEAT TO 350 F DEGREES AND\n   CONTINUE BAKING FOR 10 MINUTES OR UNTIL DONE.\n
\n
\n", "
1-EACH
\n", "
1/2 HR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-169
\n", "", ""], ["BLAND LS SALISBURY STEAK", "
\n
\n\n
\n", "", "
YES
\n", "
.043
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE LONALAC POWDER WITH WATER.\n         ON EACH SIDE OR UNITL DONE.\n2) ADD MILK TO LS BREAD (CUBED) ; LET STAND 5 MINUTES.\n3) COMBINE BEEF AND EGGS TOGETHER WITH MOISTENED LS BREAD AND MIX TO \n   DISTRIBUTE. DO NOT OVERMIX.\n4) SHAPE INTO OVAL 4 OZ PATTIES (USING NO.10 SCOOP OR PATTY MACHINE).\n   PLACE ON LIGHTLY GREASED BAKING SHEETS. BAKE AT 325F FOR 45\n   MINUTES IN OVEN 0R 350F. \n  \n   NOTE: PATTIES MAY BE COOKED ON GRIDDLE (350F) FOR 10 MINUTES\n
\n
\n", "
1-EACH
\n", "
2HR
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-75
\n", "", ""], ["LS TOAST", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nTOAST EACH SLICE OF BREAD IN TOASTER UNTIL GOLDEN.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
TOAST, LS
\n", "", ""], ["CHICKEN CACCIATORE", "
\n
\n\n
\n", "", "
YES
\n", "
.106
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SAUTE BACON IN STEAM JACKETED KETTLE UNTIL BROWN AND CRISP.\n   FOR STEP 5.\n5) BROWN CHICKEN IN DEEP FAT. PLACE CHICKEN INTO PANS. SPRINKLE CHICKEN\n   WITH FLOUR FROM STEP 4.\n6) COVER CHICKEN WITH 1/2 AMOUNT OF SAUCE FOR EACH PAN. BAKE UNTIL \n   CHICKEN IS TENDER. \n7) SERVE CHICKEN WITH SAUCE.\n   BAKE AT 350 F\n2) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH COLD WATER. ADD TO BACON AND\n   COOK UNTIL VEGETABLES ARE TENDER.\n3) COMBINE MUSHROOMS, PIMIENTOS, FIRST ENTRY OF SALT, PEPPER, PAPRIKA,\n   PARSLEY FLAKES, OREGANO, TOMATOES, BASE, SECOND WATER ENTRY AND GARLIC\n   JUICE; ADD TO COOKED VEGETABLES IN STEP 2. SIMMER\n   MIXTURE FOR 1 HOUR, STIRRING OCCASIONALLY. \n4) COMBINE REMAINING DRY INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE \n   QUARTERED CHICKEN IN SEASONED FLOUR. SHAKE OFF EXCESS. RETAIN FLOUR\n
\n
\n", "
8-OZ RAW
\n", "
2HR 25 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-209
\n", "", ""], ["CAULIFLOWER AU GRATIN", "
\n
\n\n
\n", "", "
YES
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) ADD TO SALTED BOILING WATER AND COOK UNTIL JUST TENDER. DO\n7) MIX BREADCRUMBS AND MARGARINE TO MOISTEN. SPRINKLE MIXTURE\n   OVER CAULIFLOWER.\n8) BAKE UNTIL CRUMBS ARE BROWNED.\n   NOT OVERCOOK. DRAIN.\n2) RECONSTITUTE MILK. HEAT TO BELOW BOIL. RETAIN FOR STEP 5.\n3) MELT MARGARINE; ADD FLOUR AND COOK TOGETHER TO FORM ROUX.\n4) ADD ROUX TO HEATED MILK FROM STEP 2, STIRRING CONSTANTLY.\n   SIMMER UNTIL CREAM SAUCE IS THICKENED.\n5) ADD SALT TO SAUCE; MIX TO DISTRIBUTE.\n6) GRATE CHEESE AND ADD TO SAUCE; MIX TO DISTRIBUTE.\n   POUR SAUCE OVER CAULIFLOWER FROM STEP 1.\n
\n
\n", "
4-OZ
\n", "
1 HR
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-34
\n", "", ""], ["LS SWISS STEAK", "
\n
\n\n
\n", "", "
YES
\n", "
.003
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) DREDGE STEAKS IN FLOUR. SHAKE STEAKS TO REMOVE EXCESS FLOUR.\n2) PAN STEAKS. BAKE IN OVEN AT 375 DEGREES UNTIL BROWNED APPROX. 45 MIN.\n3) POUR TOMATO JUICE OVER STEAKS. STIR LIGHTLY TO DISTRIBUTE\n   JUICE AND COAT STEAKS.\n4) CONTINUE BAKING UNTIL JUICE IS THICKENED AND STEAKS ARE TENDER,\n   STIR OCCASIONALLY.\n
\n
\n", "
1-EACH
\n", "
1.5 HR
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-118
\n", "", ""], ["BREADED PORK STEAK", "
\n
\n\n
\n", "", "
YES
\n", "
.02
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) COMBINE FLOUR, SALT AND PEPPER; DREDGE RAW PORK STEAKS IN MIXTURE.\n2) COMBINE EGGS, NON-FAT DRIED MILK AND FIRST WATER ENTRY.  BEAT\n   SLIGHTLY.  DIP FLOURED STEAKS INTO EGG MIXTURE.  DRAIN OFF EXCESS\n   LIQUID.\n3) ROLL STEAKS IN BREAD CRUMBS; SHAKE OFF EXCESS CRUMBS.\n4) FRY IN DEEP FAT (350 F) UNTIL GOLDEN BROWN (APPROXIMATELY 5 MINUTES).\n5) ARRANGE 50 FRIED STEAKS INTO EACH OF 2 PANS.  ADD HALF OF SECOND \n   WATER ENTRY TO BOTTOM OF EACH PAN.  COVER AND BAKE AT 325 F DEGREES\n   FOR APPROXIMATELY 30 MINUTES.\n
\n
\n", "
1-EACH
\n", "
1-1/4 HRS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-170
\n", "", ""], ["STUFFED GREEN PEPPER #1", "
\n
\n\n
\n", "", "
YES
\n", "
.037
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) DRAIN PEPPER AS NECESSARY AND RESERVE FOR LATER.\n   NOTE: FRESH OR FROZEN GREEN PEPPERS MAY BE STEAMED FOR 2 MINUTES,\n         PRIOR TO FILLING WITH MEAT MIXTURE, TO REDUCE FINAL COOKING TIME.\n2) COMBINE TOMATO PUREE (5#,4OZ),CATSUP,BEEF BASE AND TAP WATER IN STEAM\n   KETTLE; SIMMER FOR 30 MINUTES TO MAKE SAUCE. RETAIN FOR LATER.\n3) COMBINE BEEF,BREADCRUMBS,TOMATO PUREE (1#),ONIONS, HOT WATER,SALT\n   AND PEPPER; MIX ONLY TO DISTRIBUTE.\n4) FILL EACH HALF PEPPER WITH MEAT MIXTURE, USING #8 SCOOP.\n5) PLACE 50 STUFFED PEPPERS INTO EACH OF TWO WELL GREASED PANS; POUR\n   1/2 SAUCE OVER PEPPERS IN EACH PAN.\n6) BAKE AT 350F FOR APPROXIATELY 1HOUR 30 MINUTES OR UNITL TENDER.\n
\n
\n", "
1-EACH
\n", "
2HR 45MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-76
\n", "", ""], ["LS SWISS STEAK W/TOMATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.055
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) COMBINE FIRST LISTING FLOUR, PEPPER, AND SUGAR. DREDGE STEAKS IN MIXTURE.\n2) BROWN STEAKS ON BOTH SIDES ON GRILL. PAN STEAKS AND SET ASIDE.\n3) COMBINE FLOUR(SECOND LISTING) AND WATER TO FORM SMOOTH PASTE.\n4) COMBINE TOMATOES AND ONIONS. ADD FLOUR PASTE. MIX THOROUGHLY.\n5) POUR TOMATO MIXTURE OVER STEAKS. COVER PANS AND BAKE AT 350 DEGREES\n   UNTIL STEAKS ARE TENDER AND SAUCE THICKENS.\n
\n
\n", "
1-EACH
\n", "
3.25 HR
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-119
\n", "", ""], ["CAULIFLOWER POLONAISE", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) ADD CAULIFLOWER TO SALTED BOILING WATER AND COOK UNTIL JUST TENDER.\n   DO NOT OVERCOOK. DRAIN.\n2) BROWN CRUMBS IN MARGARINE. SPRINKLE OVER CAULIFLOWER.\n3) GARNISH WITH HARD COOKED EGGS AND CHOPPED PARSLEY.\n
\n
\n", "
3-OZ
\n", "
40 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-35
\n", "", ""], ["POLISH SAUSAGE", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
PARTIALLY PREP
\n", "", "
50
\n", "
\n1) PLACE 10 LBS SAUSAGE INTO ONE OF TWO STEAMER TRAYS.  COOK IN\n   STEAMER FOR 15 MINUTES OR UNTIL FULLY COOKED.\n2) TRANSFER COOKED SAUSAGE INTO HALF MODULAR PAN FOR SERVICE\n
\n
\n", "
3-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-176
\n", "", ""], ["CAULIFLOWER, FRENCH FRIED", "
\n
\n\n
\n", "", "
YES
\n", "
.005
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PARTIALLY THAW CAULIFLOWER; SEPARATE INTO FLOWERETS. RETAIN FOR STEP 3.\n2) RECONSTITUTE MILK. ADD EGGS AND BLEND THOROUGHLY.\n3) DIP CAULIFLOWER IN EGG MIXTURE; DRAIN WELL.\n4) COMBINE AND BLEND REMAINING INGREDIENTS. ROLL FLOWERETS FROM\n   STEP 3 IN SEASONED FLOUR MIXTURE; SHAKE OFF EXCESS.\n5) FRY IN DEEP FAT UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.\n
\n
\n", "
4-OZ
\n", "
50 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-36
\n", "", ""], ["ITALIAN STYLE SAUSAGE PATTIES", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
144
\n", "
\n1) COMBINE MEAT AND SPICES IN MIXING BOWL.\n2) ADD WATER TO MOISTEN.  MIX LIGHTLY ONLY TO DISTRIBUTE (DO NOT\n   OVER MIX.)\n3) PORTION AND SHAPE INTO PATTIES. PLACE ONTO UNGREASED PANS.\n4) BAKE UNTIL BROWNED AND WELL DONE, APPROXIMATELY 25 MINUTES AT\n   350 F DEGREES.\n
\n
\n", "
1-EACH
\n", "
1-1/4 HRS
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-177
\n", "", ""], ["GRAPEFRUIT JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "
.097
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nPORTION 4 OZ SERVING.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "
A-4
\n", "", ""], ["RYE BREAD", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO MENU OR DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
BREAD, RYE
\n", "", ""], ["BOILED BEEF", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) BRING WATER TO BOIL IN KETTLE. REDUCE HEAT TO SIMMER.\n2) ADD MEAT. COVER TIGHTLY AND CONTINUE TO SIMMER UNTIL MEAT IS TENDER.\n3) REMOVE FROM HEAT. COOL SLIGHTLY. SLICE ACROSS GRAIN. STACK SLICES IN PAN.\n4) KEEP WARM UNTIL SERVED.\n
\n
\n", "
4-OZ RAW
\n", "
4 HR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-121
\n", "", ""], ["CORN SOUFFLE", "
\n
\n\n
\n", "", "
YES
\n", "
.023
\n", "", "", "
SCRATCH
\n", "", "
60
\n", "
\n1) RECONSTITUTE MILK.\n2) COMBINE TAPIOCA AND SALT WITH MILK AND COOK FOR 15 MINUTES; STIR\n   FREQUENTLY DURING FIRST 5 MINUTES.\n3) PUREE CORN AND ADD TO COOKED MIXTURE; BLEND THOROUGHLY.\n4) BEAT EGG YOLKS AND ADD SMALL AMOUNT OF COOKED MIXTURE INTO YOLKS.\n   ADD EGG MIXTURE TO REMAINING COOKED MIXTURE AND MIX TO DISTRIBUTE.\n5) FOLD BEATEN EGG WHITES INTO COOKED MIXTURE.\n6) POUR INTO PAN AND SET IN PAN OF HOT WATER. BAKE UNTIL FIRM\n   (INSERTED KNIFE COMES OUT CLEAN).\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-40
\n", "", ""], ["ROAST BEEF", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PLACE ROAST ON RACK IN PAN WITH FAT SIDE UP.\n2) INSERT MEAT THERMOMETER INTO ROAST AT THICKEST POINT.\n3) BAKE AT 325 DEGREES TO DEGREE DONENESS DESIRED.\n
\n
\n", "
4-OZ RAW
\n", "
2 HR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-123
\n", "", ""], ["PORK CHOP SUEY/RICE", "
\n
\n\n
\n", "", "
YES
\n", "
.083
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) CUT PORK INTO CUBES OR STRIPS.  BRAISE UNTIL TENDER AND BROWN.\n   MIXTURE AND CONTINUE TO SIMMER UNTIL GRAVY IS CLEAR AND THICKENED.\n5) STIR SOY SAUCE INTO CHOP SUEY TO DISTRIBUTE.\n6) COOK RICE ACCORDING TO PACKAGE DIRECTIONS.\n7) SERVE 4 OZ LADLE OF CHOP SUEY OVER 3 OZ. OF COOKED RICE; TOP WITH\n   1 OZ. OF CHOW MEIN NOODLES.\n8) NOTE:  ADDITIONAL SOY SAUCE MAY BE SERVED.\n2) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH FIRST WATER ENTRY.\n   ADD TO COOKED PORK TOGETHER WITH DRAINED MUSHROOOMS.  COOK UNTIL\n   VEGETABLES ARE TENDER BUT CRISP.\n3) BLEND TOGETHER GRAVY BASE AND SECOND WATER ENTRY.  MAY USE DRAINED\n   MUSHROOM JUICE AS PART OF WATER.  ADD TO MEAT MIXTURE TOGETHER WITH\n   DRAINED BEAN SPROUTS AND SHREDDED CABBAGE. COOK UNTIL VEGETABLES\n   ARE CHEWABLE AND CRISP.  DO NOT OVERCOOK.\n4) COMBINE CORNSTARCH AND WATER TO FORM A SMOOTH PASTE.  STIR INTO MEAT\n
\n
\n", "
4-OZ LDL
\n", "
2-1/2 HRS
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
ENTREE I
\n", "
E-174
\n", "", ""], ["NEAPOLITAN SPAGHETTI", "
\n
\n\n
\n", "", "
YES
\n", "
.1
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) BROWN MEAT IN STEAM KETTLE. DRAIN OFF EXCESS FAT AND RETAIN FOR STEP 2.\n   TO REMOVE EXCESS STARCH.\n6) STIR MEAT SAUCE INTO SPAGHETTI; MIX TO DISTRIBUTE. SCALE MIXTURE\n   INTO PANS. TOP EACH WITH GRATED CHEESE. HEAT IN OVEN (350F) UNTIL\n   CHEESE MELTS (APPROX. 40 MINUTES).\n2) RECONSTITUTE ONIONS AND GREEN PEPPERS .\n3) SAUTE VEGTETABLE IN MEAT DRIPPINGS UNITL ONIONS ARE CLEAR AND GLOSSY.\n   ADD TO BROWN MEAT; MIX TO DISTRIBUTE.\n4) COMBINE TOMATO PRODUCTS, PIMIENTO, PEPPER , SALT, WATER (2ND ENTRY)\n   AND WORCESTERSHIRE SAUCE. MIX TO DISTRIBUTE. COVER AND SIMMER FOR 30 \n   MINUTES, STIRRING OCCASIONALLY.\n5) DROP SPAGHETTI INTO SALTED BOILING WATER. COOK UNCOVERED AT FAST BOIL\n   STIRRING OCCASIONALLY, UNTIL TENDER. DO NOT OVERCOOK. DRAIN AND RAISE\n
\n
\n", "
6-OZ LAD
\n", "
2HR
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-79
\n", "", ""], ["MEXICAN CORN", "
\n
\n\n
\n", "", "
YES
\n", "
.058
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS. SAUTE IN MARGARINE FOR 5 MINUTES.\n2) RECONSTITUTE GREEN PEPPERS. ADD TO ONIONS TOGETHER WITH\n   PIMIENTO. COOK UNTIL TENDER.\n3) DRAIN CORN. ADD TO COOKED MIXTURE AND HEAT TO SERVING\n   TEMPERATURE, STIRRING TO DISTRIBUTE.\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-41
\n", "", ""], ["ROAST BEEF SANDWICH (HOT)", "
\n
\n\n
\n", "", "
YES
\n", "
.002
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK BEEF ACCORDING TO RECIPE E-123. SLICE.\n2) PREPARE GRAVY: HEAT DRIPPINGS OR MARGARINE AND COMBINE WITH FLOUR\n   AND SALT. STIR UNTIL ROUX IS BROWNED. ADD WATER.\n   COOK UNTIL MIXTURE IS THICKENED.\n3) ASSEMBLE SANDWICH: 1 SLICE BREAD\n                      2 OZ SLICED COOKED BEEF\n                      2 OZ LADLE GRAVY OVER BEEF AND BREAD.\n
\n
\n", "
1-EACH
\n", "
3 HR
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-125
\n", "", ""], ["LO SOD/DIAB CHICKEN CACCIATORE", "
\n
\n\n
\n", "", "
YES
\n", "
.037
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) MELT MARGARINE. ADD PORTION CUT CHICKEN AND BROWN WELL ON BOTH SIDES.\n2) REHYDRATE ONIONS FOR 10 MINUTES; ADD GARLIC. ADD TO BROWNED CHICKEN\n   AND SAUTE 5 MINUTES.\n3) ADD REMAINING INGREDIENTS AND COVER. SIMMER 40-45 MINUTES OR UNTIL \n   CHICKEN IS TENDER.\n4) REMOVE CHICKEN TO WARM SERVING PANS.\n5) REMOVE BAY LEAVES FROM SAUCE. SPOON SAUCE OVER CHICKEN.\n
\n
\n", "
8-OZ RAW
\n", "
80 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-211
\n", "", ""], ["SEASONED COLLARD GREENS", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
75
\n", "
\n1) ADD SALT PORK AND SALT TO WATER AND BRING TO BOIL.\n2) ADD COLLARD GREENS TO BOILING MIXTURE; RETURN TO SLOW BOIL\n   AND COOK UNCOVERED FOR 30 MINUTES OR UNTIL TENDER. DRAIN.\n3) SPRIKLE WITH PEPPER.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-49
\n", "", ""], ["CHICKEN AND DUMPLINGS", "
\n
\n\n
\n", "", "
YES
\n", "
.021
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) SIMMER CHICKEN IN WATER FOR 3 1/2 HOURS OR UNTIL TENDER. REMOVE FROM\n   STRIPS.\n   DROP DUMPLINGS INTO A PAN OF BOILING SALTED STOCK. COOK UNTIL JUST\n   TENDER. PLACE IN PAN WITH CHICKEN AND SAUCE FOR SERVICE.\n   STOCK AND COOL. RETAIN STOCK. STRIP FOWL FROM BONES; CUT INTO 1 OZ.\n   PIECES. SCALE INTO PANS.\n2) COMBINE MARGARINE AND FIRST FLOUR ENTRY TO FORM ROUX. ADD FIRST STOCK\n   ENTRY AND STIR CONSTANTLY UNTIL THICKENED. ADD SEASONINGS; MIX TO\n   DISTRIBUTE. POUR OVER CHICKEN; HEAT IN OVEN PRIOR TO SERVICE.\n3) TO MAKE DUMPLINGS: SIFT TOGETHER SECOND FLOUR ENTRY, BAKING POWDER,\n   AND SECOND SALT ENTRY. ADD LIQUID INGREDIENTS AND MIX ONLY TO \n   DISTRIBUTE. ROLL DOUGH TO 1/2 INCH THICKNESS; CUT INTO 1 X 2 INCH\n
\n
\n", "
3-OZ CKD
\n", "
4 1/4 HR
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-214
\n", "", ""], ["LS BREAD", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO MENU OR DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
BREAD, LS
\n", "", ""], ["SEASONED MUSTARD GREENS", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
75
\n", "
\n1) ADD SALT AND SALT PORK TO WATER AND BRING TO BOIL.\n2) ADD MUSTARD GREENS TO BOILING MIXTURE; RETURN TO SLOW BOIL\n   AND COOK UNCOVERED FOR 30 MINUTES OR UNTIL TENDER. DRAIN.\n3) CUT THROUGH GREENS SEVERAL TIMES AND SPRINKLE WITH PEPPER.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-52
\n", "", ""], ["BEEF STROGANOFF", "
\n
\n\n
\n", "", "
YES
\n", "
.107
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) BROWN BEEF CUBES IN KETTLE. ADD ONIONS AND GARLIC. SIMMER APPROX.\n   DO NOT OVERCOOK. DRAIN AND RINSE NOODLES.\n6) SERVE BEEF STROGANOFF OVER 1/2 CUP NOODLES.\n   1.5 HR OR UNTIL MEAT IS TENDER. DRAIN OFF EXCESS FAT.\n2) COMBINE COLD WATER, BEEF BASE AND FLOUR IN KETTLE. BLEND THOROUGHLY.\n3) ADD PEPPR, SALT, VINEGAR, MUSHROOMS(DRAINED), WORCESTERSHIRE SAUCE\n   AND EVAPORATED MILK TO GRAVY. COOK TOGETHER. STIRRING CONSTANTLY,\n   UNTIL MIXTURE IS THICKENED, APPROX. 10 MIN.\n4) POUR SAUCE OVER COOKED BEEF CUBES. BAKE AT 350 DEGREES UNTIL\n   MIXTURE IS HEATED THROUGH.\n5) BOIL REMAINING WATER. DROP NOODLES INTO WATER. COOK UNTIL TENDER.\n
\n
\n", "
3-OZ RAW
\n", "
4 HR
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-127
\n", "", ""], ["CREAMED SPINACH", "
\n
\n\n
\n", "", "
YES
\n", "
.013
\n", "", "", "
SCRATCH
\n", "", "
120
\n", "
\n1) MELT MARGARINE. STIR IN FLOUR. COOK TO FORM ROUX.\n   DO NOT BROWN. RETAIN FOR STEP 3.\n2) RECONSTITUTE MILK. COMBINE WITH EVAPORATED MILK, SALT AND\n   WORCESTERSHIRE SAUCE. BLEND THOROUGHLY.\n3) STIR MILK MIXTURE INTO ROUX FROM STEP 1. COOK FOR 5 MINUTES\n   UNTIL SMOOTH AND THICKENED. RETAIN FOR STEP 5.\n4) COOK SPINACH UNTIL TENDER. DRAIN.\n5) COMBINE SPINACH WITH CREAM SAUCE FROM STEP 3; MIX TO DISTRIBUTE.\n   SERVE HOT.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-56
\n", "", ""], ["BACON SEASONED SPINACH", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
12
\n", "
\n1) COOK SPINACH UNTIL TENDER.\n2) COOK BACON IN OVEN UNTIL CRISP. CHOP COARSE AND ADD TO\n   COOKED SPINACH. TOSS TO DISTRIBUTE.\n
\n
\n", "
3-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-57
\n", "", ""], ["SPAGHETTI W/MEAT SAUCE", "
\n
\n\n
\n", "", "
YES
\n", "
.055
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS AND GREEN PEPPERS. MIX GARLIC AND SALT.\n   STIRRING OCCASIONALLY, UNTIL TENDER. DO NOT OVERCOOK. DRAIN. RINSE\n   TO REMOVE EXCESS STARCH.\n6) SERVE SAUCE OVER SPAGHETTI.\n   NOTE: MAY BE SERVED WITH GRATED PARMESAN OR ROMANO CHEESE.\n2) BROWN MEAT. ADD VEGETABLES AND BRAISE UNTIL ONIONS ARE CLEAR AND\n   GLOSSY.\n3) COMBINE SUGAR, LEMON JUICE, CLOVES, PEPPER, WORCEST. SAUCE, BAY \n   LEAVES AND OREGANO; ADD TO MEAT MIXTURE. MIX TO DISTRIBUTE.\n4) COMBINE TOMATO PRODUCTS, SOUP BASE, AND WATER (2ND ENTRY) TO \n   FORM SMOOTH MIXTURE. ADD TO MEAT MIXTURE AND BRING TO BOIL. REDUCE\n   HEAT AND SIMMER FOR 2 HRS. (REMOVE BAY LEAVES AFTER 30 MINUTES.)\n5) DROP SPAGHETTI INTO SALTED BOILING WATER. COOK UNCOVERED AT FAST BOIL\n
\n
\n", "
4-OZ
\n", "
3HR
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
ENTREE I
\n", "
E-81
\n", "", ""], ["SEASONED TURNIP GREENS", "
\n
\n\n
\n", "", "
YES
\n", "
.001
\n", "", "", "
SCRATCH
\n", "", "
75
\n", "
\n1) ADD SALT PORK AND SALT TO WATER AND BRING TO BOIL.\n2) ADD GREENS TO BOILING MIXTURE; RETURN TO SLOW BOIL\n   AND COOK UNCOVERED FOR 30 MINUTES OR UNTIL TENDER. DRAIN.\n3) CUT THROUGH GREENS SEVERAL TIMES AND SPRINKLE WITH PEPPER.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-59
\n", "", ""], ["LS BEEF STROGANOFF", "
\n
\n\n
\n", "", "
YES
\n", "
.033
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) BROWN BEEF CUBES. ADD ONIONS, GARLIC, AND WATER (FIRST LISTING).\n7) SERVE BEEF STROGANOFF OVER 1/2 CUP NOODLES.\n   COOK FOR APPROX 1-1/2 HR OR UNTIL MEAT IS TENDER. DRAIN EXCESS FAT.\n   SET ASIDE.\n2) COMBINE WATER(SECOND LISTING), LS BEEF BASE, AND FLOUR. BLEND THOROUGHLY.\n3) ADD PEPPER, VINEGAR, AND MUSHROOMS TO GRAVY. COOK TOGETHER.\n   STIRRING CONSTANTLY, UNTIL MIXTURE IS THICKENED, APPROX. 10 MIN.\n4) POUR SAUCE OVER BEEF CUBES. BAKE AT 325 UNTIL MIXTURE IS HEATED THROUGH.\n5) JUST PRIOR TO SERVING, BLEND SOUR CREAM INTO COOKED MEAT MIXTURE.\n6) COOK NOODLES IN UNSALTED BOILING WATER UNTIL TENDER. DRAIN.\n
\n
\n", "
3-OZ RAW
\n", "
3.75 HR
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
ENTREE I
\n", "
E-130
\n", "", ""], ["ONIONS, FRENCH FRIED", "
\n
\n\n
\n", "", "
YES
\n", "
.015
\n", "", "", "
SCRATCH
\n", "", "
150
\n", "
\n1) SEPARATE ONION SLICES INTO RINGS.\n2) DIP ONION SLICES INTO MILK. DRAIN OFF EXCESS.\n3) COMBINE REMAINING INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE ONION\n   RINGS IN SEASONED FLOWER UNTIL WELL COATED.\n4) FRY IN DEEP FAT UNTIL TENDER AND GOLDEN BROWN. DRAIN OFF EXCESS FAT.\n
\n
\n", "
2-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-61
\n", "", ""], ["ROAST LAMB", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RUB LAMB ROAST WITH GARLIC SALT.\n2) PAN ROASTS AND COOK TO WELL DONE STAGE. (180 F DEGREES INTERNAL\n   TEMPERATURE - APPROXIMATELY 3-1/2 - 4 HOURS).\n3) COOL SLIGHTLY BEFORE SLICING.  SERVE.\n4) NOTE:  1.  MAY BE SERVED WITH MINT JELLY AS APPROPRIATE.\n          2.  GARLIC POWDER MAY BE SUBSTITUTED FOR GARLIC SALT.\n
\n
\n", "
3-OZ
\n", "
4 HRS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-182
\n", "", ""], ["PEAS WITH MUSHROOMS", "
\n
\n\n
\n", "", "
YES
\n", "
.035
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK PEAS UNTIL TENDER. DRAIN. ADD SALT; MIX TO DISTRIBUTE.\n   RETAIN FOR STEP 3.\n2) SAUTE MUSHROOMS IN MARGARINE.\n3) COMBINE PEAS AND MUSHROOMS; MIX TO DISTRIBUTE.\n
\n
\n", "
3-OZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-68
\n", "", ""], ["PUFFED RICE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
CEREAL, PUFFED RICE
\n", "", ""], ["PEAS WITH ONIONS", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK PEAS UNTIL TENDER. DRAIN. ADD SALT; MIX TO DISTRIBUTE.\n   RETAIN FOR STEP 4.\n2) RECONSTITUTE ONIONS.\n3) SAUTE ONIONS IN MARGARINE UNTIL CLEAR AND GLOSSY.\n4) COMBINE PEAS AND ONIONS; MIX TO DISTRIBUTE.\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-69
\n", "", ""], ["PLANTATION SHORTCAKE", "
\n
\n\n
\n", "", "
YES
\n", "
.067
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COOK TURKEY BREAST AND SLICE; SET ASIDE.\n6) RECONSTITUTE MILK WITH THIRD WATER ENTRY.  HEAT MILK TO BELOW BOILING\n   AND BLEND INTO ROUX.\n7) CHOP MUSHROOMS. STIR INTO SAUCE.\n8) ADD SMALL AMOUNT OF SAUCE TO SLIGHTLY BEATEN EGGS.  MIX TO DISTRIBUTE.\n   POUR EGG MIXTURE INTO REMAINING SAUCE AND BLEND THOROUGHLY.\n9) SPLIT CUT CORNBREAD.  PLACE ONE SLICE OF TURKEY BETWEEN CORNBREAD.\n   COVER WITH 2 OZ SAUCE.\n2) SIFT TOGETHER CORNMEAL, FLOUR SUGAR, SALT, BAKING POWDER AND NON-\n   FAT DRIED MILK.\n3) MELT SHORTENING; COMBINE WITH FIRST WATER ENTRY AND EGGS.  ADD TO\n   SIFTED MIXTURE.  MIX ONLY UNTIL DRY INGREDIENTS ARE MOISTENED.\n   MEASURE HALF OF MIXTURE INTO EACH OF TWO PANS.  BAKE FOR 20 MINUTES.\n   AT 375 F DEGREES. COOL, MARK AND CUT EACH PAN INTO 50 SERVINGS.\n4) COMBINE MARGARINE AND FLOUR TO FORM ROUX.\n5) COMBINE SOUP BASE WITH SECOND WATER ENTRY.\n
\n
\n", "
3-OZ
\n", "
2 HRS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-251
\n", "", ""], ["CHEESE DREAMS", "
\n
\n\n
\n", "", "
YES
\n", "
.139
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) HARD COOK EGGS, PEEL AND DICE; GRATE CHEESE.\n2) COMBINE CHEESE, EGGS, PIMIENTOS, MUSTARD, WORCESTERSHIRE SAUCE, DRIED\n   MILK AND WATER, MIX TO FORM SOFT SPREAD. \n3) SPLIT ROLLS; SPREAD NO.16 SCOOP OF FILLING ON BOTH HALVES. PLACE\n   IN PAN.\n4) PARTIALLY COOK BACON, PLACE ONE STRIP ON TOP OF FILLING ON EACH HALF\n   ROLL.\n5) BAKE (350F) UNTIL CHEESE MELTS AND BACON IS GOLDEN BROWN (20-30 MINUTES).\n
\n
\n", "
2-EACH
\n", "
2 HR
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-254
\n", "", ""], ["BRAISED BEEF CUBES", "
\n
\n\n
\n", "", "
YES
\n", "
.066
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PLACE BEEF CUBES IN PANS. BROWN IN OVEN AT 350 DEGREES FOR 30 MIN.\n5) POUR VEGETABLE SAUCE OVER BEEF CUBES. MIX TO DISTRIBUTE.\n6) BAKE AT 350 DEGREES UNTIL MEAT IS TENDER, APPROX. 90 MIN.\n   DO NOT DRAIN.\n2) RECONSTITUTE ONIONS IN COLD WATER. DRAIN MUSHROOMS AND RESERVE LIQUID.\n   SAUTE VEGETABLES IN MARGARINE FOR 10 MINUTES OR UNTIL ONIONS ARE CLEAR.\n   REDUCE HEAT.\n3) COMBINE DRY INGREDIENTS. ADD WATER OR LIQUID FROM MUSHROOMS TO\n   DRY MIX TO FORM PASTE. STIR INTO SAUTEED VEGETABLES.\n   COOK FOR 10 MIN UNTIL THICKENED.\n4) ADD TOMATOES AND CATSUP TO COOKED VEGETABLE MIXTURE. MIX TO DISTRIBUTE.\n
\n
\n", "
4-OZ RAW
\n", "
3 HR
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
ENTREE I
\n", "
E-131
\n", "", ""], ["CHICKEN ALA MARYLAND", "
\n
\n\n
\n", "", "
YES
\n", "
.049
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE FIRST ENTRY FLOUR, SALT, PEPPER, AND PAPRIKA AND BLEND. DREDGE\n   PEPPER ENTRIES. MIX TO DISTRIBUTE. COOK UNTIL MIXTURE IS THICKENED.\n7) PLACE FRIED CHICKEN IN MODULAR PANS. POUR CREAM SAUCE OVER CHICKEN.\n   BAKE UNTIL CHICKEN IS TENDER.\n   BAKE AT 325 F\n   CHICKEN IN MIXTURE.\n2) COMBINE EGGS WITH FIRST ENTRY OF NON-FAT DRIED MILK AND WATER AND BLEND.\n   DIP FLOURED CHICKEN IN MIXTURE.\n3) ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS.\n4) DEEP FAT FRY UNTIL GOLDEN BROWN. DRAIN OFF EXCESS FAT.\n5) TO MAKE CREAM SAUCE:  COMBINE MARGARINE AND SECOND FLOUR ENTRY TO FORM\n   ROUX. DO NOT BROWN!!!\n6) RECONSTITUTE SECOND MILK ENTRY. ADD TO ROUX, ALONG WITH SECOND SALT AND\n
\n
\n", "
8-OZ RAW
\n", "
2 HOURS
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-216
\n", "", ""], ["DUTCH SWEET SAUERKRAUT", "
\n
\n\n
\n", "", "
YES
\n", "
.108
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) COMBINE INGREDIENTS AND MIX TO DISTRIBUTE. COOK UNTIL MIXTURE\n   IS LIGHTLY BROWNED, STIRRING FREQUENTLY.\n
\n
\n", "
4-OZ
\n", "
10 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-73
\n", "", ""], ["ZUCCHINI ITALIAN", "
\n
\n\n
\n", "", "
YES
\n", "
.014
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS AND GREEN PEPPERS.\n2) SAUTE IN OIL UNTIL ONIONS ARE CLEAR AND GLOSSY.\n3) COMBINE TOMATOES, SUGAR, MUSTARD AND SEASONINGS AND ADD TO\n   MIXTURE IN STEP 1. SIMMER FOR 1 HOUR.\n4) COOK ZUCCHINI IN SALTED WATER UNTIL ALMOST TENDER.\n5) PLACE ZUCCHINI IN PANS AND COVER WITH SAUCE FROM STEP 3.\n   COOK IN OVEN UNTIL THOROUGHLY HEATED.\n
\n
\n", "
3-OZ
\n", "
1-1/2 HRS
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-75
\n", "", ""], ["CHEESE FONDUE", "
\n
\n\n
\n", "", "
YES
\n", "
.028
\n", "", "", "
SCRATCH
\n", "", "
80
\n", "
\n1) RECONSTITUTE MILK AND SCALD. ADD MARGARINE AND SALT; MIX TO DISTRIBUTE.\n2) CUBE BREAD SLICES. GRATE CHEDDAR CHEESE. \n3) POUR MILK MIXTURE OVER BREAD CUBES. ADD CHEESE; MIX TO DISTRIBUTE.\n4) ADD YOLKS FROM EGGS (SAVE WHITES) GRADUALLY TO BREAD MIXTURE. MIX\n   TO DISTRIBUTE. FOLD IN STIFFLY BEATEN EGG WHITES.\n5) SCALE MIXTURE INTO WELL-GREASED PANS. BAKE (300F) FOR 50 MINUTES OR\n   UNTIL SET. MARK AND CUT 20 PORTIONS/PAN (5 X 4).\n
\n
\n", "
4-OZ
\n", "
1.5 HR
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-255
\n", "", ""], ["BAKED WINTER SQUASH", "
\n
\n\n
\n", "", "
YES
\n", "
.002
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) CUT SQUASH INTO 3-OZ PORTIONS. BRUSH TOPS WITH MARGARINE.\n2) COMBINE SUGAR AND SALT AND BLEND. SPRINKLE ON TOP OF SQUASH.\n3) BAKE UNTIL TENDER AND LIGHTLY BROWNED.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-77
\n", "", ""], ["LS BRAISED BEEF CUBES", "
\n
\n\n
\n", "", "
YES
\n", "
.003
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) PLACE BEEF CUBES IN PANS. BROWN IN OVEN AT 400 DEGREES FOR 3 MIN.\n2) ADD WATER (OR LS TOMATO JUICE) TO BROWNED MEAT. COVER PAN TIGHTLY.\n3) BAKE AT 350 DEGREES OR UNTIL TENDER.\n
\n
\n", "
4-OZ RAW
\n", "
2.25 HR
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
ENTREE I
\n", "
E-135
\n", "", ""], ["TOMATOES, BAKED", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
95
\n", "
\n1) CUT CONE SHAPED PIECE FROM CENTER OF EACH TOMATO. PLACE ON PANS\n   AND RETAIN FOR STEP 3.\n2) RECONSTITUTE ONIONS. COMBINE AND MIX ONIONS, BREADCRUMBS,\n   MARGARINE AND SALT.\n3) PLACE 2 TEASPOONS OF MIXTURE IN EACH TOMATO.\n4) BAKE UNTIL TOMATO IS TENDER.\n
\n
\n", "
1-EACH
\n", "
40 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-78
\n", "", ""], ["BRUNSWICK STEW", "
\n
\n\n
\n", "", "
YES
\n", "
.083
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) CUT RAW PORK INTO 1/2" CUBES.  IF NECESSARY CUT CHICKEN INTO 1/2"\n   MIXTURE FOR 30 MINUTES OR UNTIL POTATOES ARE TENDER.\n5) ADD WORCESTERSHIRE SAUCE, SALT AND PEPPER JUST BEFORE SERVING.\n   MIX TO DISTRIBUTE.\n   CUBES.  RETAIN CHICKEN FOR STEP 4.\n2) RECONSTITUTE ONIONS WITH FIRST WATER ENTRY; COMBINE WITH DICED BACON, \n   BEEF AND PORK IN KETTLE.  STIR IN FLOUR.  BROWN MIXTURE, APPROXIMATELY \n   20 MINUTES.\n3) ADD SOUP/GRAVY BASE, WATER, TOMATOES, DRAINED CORN AND CELERY TO\n   MEAT MIXTURE.  SIMMER FOR 2-1/2 HOURS.  ADDITIONAL STOCK MAY BE\n   REQUIRED DEPENDING UPON EVAPORATION.\n4) ADD POTATOES AND CHICKEN FROM STEP 1 TO ABOVE MIXTURE.  SIMMER\n
\n
\n", "
8-OZ
\n", "
3-3/4 HRS
\n", "
\n
\n\n
\n", "
8-OZ LADLE
\n", "
ENTREE I
\n", "
E-233
\n", "", ""], ["STEWED TOMATOES", "
\n
\n\n
\n", "", "
YES
\n", "
.043
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE ONIONS\n2) SAUTE ONIONS AND CELERY UNTIL TENDER.\n3) ADD FLOUR, SUGAR AND SEASONINGS TO SAUTED MIXTURE; STIR\n   FREQUENTLY TO FORM ROUX.\n4) HEAT TOMATOES. STIR INTO ROUX; MIX TO DISTRIBUTE.\n   SIMMER FOR 10 MINUTES.\n
\n
\n", "
3-OZ
\n", "
50 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-80
\n", "", ""], ["FRIED CHICKEN", "
\n
\n\n
\n", "", "
YES
\n", "
.01
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE FLOUR, SALT, AND PEPPER AND BLEND.\n2) DREDGE CHICKEN IN FLOUR MIXTURE; SHAKE OFF EXCESS.\n3) CUT CHICKEN INTO EIGHTHS. FRY CHICKEN UNTIL GOLDEN BROWN.\n
\n
\n", "
8-OZ RAW
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-218
\n", "", ""], ["BLUEBERRIES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION BLUEBERRIES INTO SERVING BOWLS. COVER AND CHILL TO SERVE.\n
\n
\n", "
6-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-4
\n", "", ""], ["FRENCH FRIED OKRA", "
\n
\n\n
\n", "", "
YES
\n", "
.008
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) THAW OKRA.\n2) COMBINE FLOUR AND SALTAND BLEND. ROLL OKRA IN MIXTURE.\n3) COMBINE EGGS, MILK, WATER AND SALT. ADD OIL AND WHIP TO A\n   THICK BATTER. DIP FLOURED OKRA IN MIXTURE.\n4) COMBINE FLOUR AND CORNMEAL AND MIX. ROLL BATTER-DIPPED OKRA\n   IN MIXTURE; SHAKE OFF EXCESS.\n5) FRY IN DEEP FAT UNTIL CRISP.\n
\n
\n", "
3.5-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-84
\n", "", ""], ["PAN FRIED CHICKEN", "
\n
\n\n
\n", "", "
YES
\n", "
.005
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) COMBINE AND SIFT FLOUR, SALT, AND PAPRIKA. DREDGE CHICKEN IN SEASONED\n   FLOUR. PAN IN WELL-GREASED PAN (LAY CLOSE TOGETHER).\n2) BRUSH PANNED CHICKEN, GENEROUSLY, WITH MELTED MARGARINE. BAKE UNTIL\n   CHICKEN IS BROWNED AND COOKED.\n3) COMBINE TO FORM STOCK. BASTE CHICKEN WITH STOCK FREQUENTLY DURING \n   COOKING.\n
\n
\n", "
8-OZ RAW
\n", "
2 HOURS
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-222
\n", "", ""], ["CHEESE STRATA", "
\n
\n\n
\n", "", "
YES
\n", "
.017
\n", "", "", "
SCRATCH
\n", "", "
64
\n", "
\n1) PLACE 12 SLICES OF BREAD ON THE BOTTOM OF A WELL-GREASED PAN; CUT SLICES\n   IN HALF TO FIT SPACE IF NECESSARY. REPEAT FOR SECOND PAN.\n2) TOP BREAD WITH A LAYER OF GRATED CHEESE; COVER WITH ANOTHER 12 SLICES OF\n   BREAD AND TOP FINALLY WITH ANOTHER LAYER OF CHEESE. SCALE 2 POUNDS OF\n   CHEESE PER PAN.\n3) COMBINE MILK, WATER, EGGS, AND WORCESTERSHIRE SAUCE AND BLEND. POUR\n   3 1/4 QUARTS OF BATTER OVER BREAD AND CHEESE. LET SET FOR 5 MINUTES. \n4) BAKE AT 300F FOR APPROXIMATELY 80 MINUTES.\n
\n
\n", "
1-EACH CUT
\n", "
2.5 HR
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
ENTREE I
\n", "
E-256
\n", "", ""], ["FROZEN STRAWBERRIES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
50
\n", "
\n1) THAW STRAWBERRIES. PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-10
\n", "", ""], ["DIABETIC STRAWBERRIES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
50
\n", "
\n1) THAW STRAWBERRIES. PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
8-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-12
\n", "", ""], ["BRANFLAKES 40%, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-4
\n", "", ""], ["LS PAN FRIED CHICKEN", "
\n
\n\n
\n", "", "
YES
\n", "
.004
\n", "", "", "
SCRATCH
\n", "", "
25
\n", "
\n1) COMBINE AND SIFT DRY INGREDIENTS. DREDGE CHCIKEN IN SEASONED FLOUR. \n   PAN IN WELL-GREASED PANS (LAY CLOSE TOGETHER).\n2) BRUSH PANNED CHICKEN, GENEROUSLY, WITH MELTED MARGARINE. BAKE UNTIL\n   CHICKEN IN BROWNED AND COOKED.\n3) COMBINE BASE AND WATER TO FORM STOCK. BASTE CHICKEN WITH STOCK \n   FREQUENTLY DURING COOKING.\n
\n
\n", "
8-OZ RAW
\n", "
1 1/2 HOUR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-223
\n", "", ""], ["GRAPEFRUIT SECTIONS", "
\n
\n\n
\n", "", "
NO
\n", "
.221
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-15
\n", "", ""], ["SUCCOTASH", "
\n
\n\n
\n", "", "
YES
\n", "
.04
\n", "", "", "
SCRATCH
\n", "", "
150
\n", "
\n1) MIX CORN AND LIMA BEANS. HEAT SLOWLY.\n2) ADD MARGARINE AND SALT TO VEGETABLES; MIX TO DISTRIBUTE.\n
\n
\n", "
3-OZ
\n", "
5 MIN
\n", "
\n
\n\n
\n", "", "
VEGETABLE I
\n", "
V-90
\n", "", ""], ["FRESH ORANGE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
50
\n", "
\n1) WASH FRUIT. CHILL TO SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
D-17
\n", "", ""], ["FRESH ORANGE SECTIONS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
50
\n", "
\n1) PORTION ORANGE SECTIONS INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-18
\n", "", ""], ["FRICASSEED CHICKEN", "
\n
\n\n
\n", "", "
YES
\n", "
.015
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) FLOUR CHICKEN. PLACE ON BAKING SHEET PAN AND BROWN LIGHTLY AT 400 F.\n   WITH FIRST FLOUR ENTRY.\n2) TO MAKE GRAVY: COMBINE SECOND FLOUR ENTRY AND MARGARINE. BROWN FLOUR\n   LIGHTLY IN OVEN.\n3) ADD AND SIMMER UNTIL BLENDED.\n4) PLACE CHICKEN IN FULL SIE MODULAR PAN. POUR GRAVY OVER CHICKEN, COVER\n   AND SIMMER IN OVEN FOR APPROXIMATELY ONE HOUR.\n
\n
\n", "
8-OZ RAW
\n", "
1 3/4 HOUR
\n", "
\n
\n\n
\n", "
TONGS
\n", "
ENTREE I
\n", "
E-224
\n", "", ""], ["TANGERINE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
50
\n", "
\n1) WASH FRUIT. CHILL TO SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
D-19
\n", "", ""], ["GRILLED CHEESE SANDWICH", "
\n
\n\n
\n", "", "
YES
\n", "", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) PLACE 1 SLICE CHEESE BETWEEN 2 SLICE BREAD.\n2) BRUSH BOTH SIDES OF SANDWICH WITH MARGARINE.\n3) GRILL UNTIL CHEESE MELTS AND SANDWICH IS GOLDEN BROWN. SERVE IMMEDIATELY.\n
\n
\n", "
1-EACH
\n", "
30MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-257
\n", "", ""], ["FRESH APPLE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
50
\n", "
\n1) WASH FRUIT. CHILL TO SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
D-20
\n", "", ""], ["APRICOT HALVES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
3-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-29
\n", "", ""], ["SALISBURY STEAK", "
\n
\n\n
\n", "", "
YES
\n", "
.007
\n", "", "", "
SCRATCH
\n", "", "
100
\n", "
\n1) RECONSTITUTE MILK WITH TAP WATER\n2) ADD MILK TO BREAD; LET STAND 5 MINUTES.\n3) RECONSTITUTE ONIONS. COMBINE WITH REMAINING INGREDIENTS AND ADD\n   TO MOISTENED BREAD. MIX TO DISTRIBUTE. DO NOT OVERMIX.\n4) PORTION WITH #10 SCOOP AND SHAPE INTO OVAL PATTIES.\n5) PLACE ONTO LIGHTLY GREASED PANS. BAKE.\n \nNOTE: PATTIES MAY BE COOKED ON GRIDDLE (350 DEG.) FOR 10 MINUTES\n      EACH SIDE OR UNTIL DONE.\n
\n
\n", "
3-OZ
\n", "", "", "", "
ENTREE I
\n", "
E-73
\n", "", ""], ["DIABETIC APRICOT HALVES", "
\n
\n\n
\n", "", "
NO
\n", "
.431
\n", "", "", "
CANNED
\n", "", "
50
\n", "", "
4-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-30
\n", "", ""], ["BLUE 2 CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["GRAY 2 CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["GREEN CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ORANGE CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["PINK CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["YELLOW CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["GRAY CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ORANGE 2 CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["YELLOW 2 CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BEEF CUBES AU JUS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) BROWN BEEF CUBES IN KETTLE. ADD WATER AND SIMMER UNTIL TENDER.\n
\n
\n", "
3-OZ
\n", "
1 HR
\n", "
\n
\n\n
\n", "", "
ENTREE I
\n", "
BEEF CUBES
\n", "", ""], ["BLUE CONDIMENT PK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["APPLE JELLY DIET, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["CHERRY DIET JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["RASPBERRY DIET JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["STRAWBERRY DIET JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["APRICOT DIET JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BLACKBERRY DIET JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ASSORTED DIET JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["CHERRY JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BLACKBERRY JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["WHOLE WHEAT BREAD", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ACCORDING TO MENU OR DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
BREAD, WHOLE WHEAT
\n", "", ""], ["APPLE JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["GRAPE JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["STRAWBERRY JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["CURRANT JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["MIXED FRUIT JELLY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BLUE CHEESE DRESSING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["FRENCH DRESSING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["FRENCH DRESSING, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["MAPLE SYRUP, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["MAPLE SYRUP, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BAKED POTATO", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PLACE FROZEN POTATOES IN SHEET PANS.\n2) BAKE IN 400 DEGREE OVEN FOR 30-45 MINUTES.\n
\n
\n", "
1-EACH
\n", "", "", "", "
STARCH
\n", "
POTATO, BAKED
\n", "", ""], ["CATSUP, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["CHEESE CRAX W/ PEANUT BUTTER", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["GRAHAM CRAX, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ITALIAN CREAMY DRESSING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ITALIAN DRESS, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["ORANGE MARMALADE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["PICKLE RELISH, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["RUSSIAN DRESSING, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["THOUS. ISL. DRESS, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["THOUS. ISL. DRESSING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["HARD-COOKED EGGS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PLACE EGGS IN PERFORATED STEAMER PAN.\n2) STEAM FOR 15-18 MINUTES AT 5 LB PRESSURE.\n3) COOL IMMEDIATELY IN COLD WATER.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BRK. ENTREE
\n", "
EGGS, HARD-COOKED
\n", "", ""], ["VINEGAR DRESSING, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["TARTAR SAUCE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["RUSSIAN DRESSING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["GARLIC ITAL DRESS, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["COCKTAIL SAUCE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BUTTERSCOTCH PUDDING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
D-207
\n", "", ""], ["CHOCOLATE PUDDING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
D-214
\n", "", ""], ["SOY SAUCE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["STRAWBERRY JAM, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["STRAWBERRY ICE CREAM, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["SHREDDED WHEAT", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
CEREAL, SHREDDED WHEAT
\n", "", ""], ["SUGAR SUB", "
\n
\n\n
\n", "", "
NO
\n", "
.004
\n", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ON TRAY ACCORDING TO DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["VANILLA ICE CREAM, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["BLACKBERRY JAM, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["CANNED CREAM OF CHICKEN SOUP", "
\n
\n\n
\n", "", "
NO
\n", "
.101
\n", "", "", "
CANNED
\n", "", "
15
\n", "
\n1) COMBINE WATER AND SOUP. BLEND WELL.\n2) HEAT THROUGH. SERVE HOT.\n
\n
\n", "
6-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-75
\n", "", ""], ["PRODUCT 19 CEREAL, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "", "", ""], ["CHEERIOS CEREAL, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "", "", ""], ["TOTAL CEREAL, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "", "", ""], ["SUGAR SMACKS CEREAL, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "", "", ""], ["CANNED CREAM OF TOAMTO SOUP", "
\n
\n\n
\n", "", "
NO
\n", "
.069
\n", "", "", "
CANNED
\n", "", "
15
\n", "
\n1) COMBINE WATER AND SOUP. BLEND WELL.\n2) HEAT THROUGH. SERVE HOT.\n3) MILK CAN BE SUBSTITUTED FOR WATER TO MAKE CREAMIER.\n
\n
\n", "
6-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-99
\n", "", ""], ["GRAPEFRUIT JUICE, 6OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "
.2
\n", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["LEMON JUICE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["DIET TOMATOES", "
\n
\n\n
\n", "", "
NO
\n", "
.05
\n", "", "", "", "", "
50
\n", "
\n1) OPEN CANS. HEAT TO 140 DEG. SERVING TEMP.\n2) SERVE IN PLASTIC CUP ON MAIN PLATE.\n
\n
\n", "
2-OZ
\n", "", "", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
TOMATOES, DIET
\n", "", ""], ["PRUNE JUICE, 6OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["MUSTARD, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["GINGER ALE, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "
.17
\n", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["CANNED CREAM OF CELERY SOUP", "
\n
\n\n
\n", "", "
NO
\n", "
.087
\n", "", "", "
CANNED
\n", "", "
15
\n", "
\n1) COMBINE WATER AND SOUP. BLEND WELL.\n2) HEAT THROUGH. SERVE HOT.\n
\n
\n", "
6-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-100
\n", "", ""], ["SODA CRACKERS, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["SHREDDED OAT CEREAL, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "", "", ""], ["CANNED CREAM OF PEA SOUP", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
15
\n", "
\n1) COMBINE WATER AND SOUP. BLEND WELL.\n2) HEAT THROUGH. SERVE HOT.\n
\n
\n", "
6-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-101
\n", "", ""], ["WAFER COOKIES W/ CREAM", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["PINEAPPLE JUICE, 6OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "
.2
\n", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["CANNED CREAM OF MUSHROOM SOUP", "
\n
\n\n
\n", "", "
NO
\n", "
.103
\n", "", "", "
CANNED
\n", "", "
15
\n", "
\n1) COMBINE WATER AND SOUP. BLEND WELL.\n2) HEAT THROUGH. SERVE HOT. \n
\n
\n", "
6-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
6-OZ LADLE
\n", "
SOUP
\n", "
A-104
\n", "", ""], ["APPLESAUCE", "
\n
\n\n
\n", "", "
NO
\n", "
.075
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-25
\n", "", ""], ["WAFER COOKIES CHOC/VAN IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["CORN CHIPS IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["GRITS", "
\n
\n\n
\n", "", "
NO
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) ADD SALT TO WATER. BRING TO BOIL.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK REQUIRED TIME. STIR AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-60
\n", "", ""], ["SEAFOOD SAUCE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["POTATO CHIPS IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
STARCH
\n", "", "", ""], ["LS GRITS", "
\n
\n\n
\n", "", "
NO
\n", "
.011
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) BRING WATER TO BOILING.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK REQUIRED TIME, STRRING AS NEEDED..\n
\n
\n", "
4-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-61
\n", "", ""], ["OYSTER CRACKERS IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["RYE CRACKERS IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["MELBA ROUNDS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["SUGAR IND", "
\n
\n\n
\n", "", "
NO
\n", "
.004
\n", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["DIABETIC APPLESAUCE", "
\n
\n\n
\n", "", "
NO
\n", "
.093
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\nOPEN CANS. PORTION INTO SIDE DISH. COVER AND CHILL TO SERVE. \n
\n
\n", "
4-OZ
\n", "", "", "
#8 SCOOP
\n", "
DESSERT
\n", "
D-26
\n", "", ""], ["JAM, ASSORTED IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["SKIM MILK, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["GINGER ALE, IND", "
\n
\n\n
\n", "", "
NO
\n", "
.17
\n", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["HONEY, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["OATMEAL", "
\n
\n\n
\n", "", "
NO
\n", "
.013
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) ADD SALT TO WATER. BRING TO BOIL.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOKREQUIRED TIME. STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-63
\n", "", ""], ["BANANA IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["LS OATMEAL", "
\n
\n\n
\n", "", "
NO
\n", "
.013
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) HEAT WATER TO BOILING.\n2) GRADUALLY ADD CEREAL. STIRRING TO PREVENT LUMPING.\n3) BRING TO BOILING AND COOK REQUIRED TIME. STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-64
\n", "", ""], ["DONUT", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["HARD ROLLS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPLACE ON BREAD AND BUTTER PLATE.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
ROLLS, HARD
\n", "", ""], ["DANISH", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["LIME SHERBERT IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["LEMON WEDGE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["CHEESE FLAV CRAX IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["WHOLE WHEAT MEAL", "
\n
\n\n
\n", "", "
NO
\n", "
.042
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) ADD SALT TO WATER. HEAT TO BOILING.\n2) ADD CEREAL GRADUALLY, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK THE REQUIRED TIME, STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-66
\n", "", ""], ["CHERRY DRINK", "
\n
\n\n
\n", "", "
NO
\n", "
.03
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["FRUIT PUNCH DRINK", "
\n
\n\n
\n", "", "
NO
\n", "
.03
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["LS WHOLE WHEAT MEAL", "
\n
\n\n
\n", "", "
NO
\n", "
.041
\n", "", "", "
SCRATCH
\n", "", "
50
\n", "
\n1) BRING WATER TO BOILING.\n2) GRADUALLY ADD CEREAL TO WATER, STIRRING TO PREVENT LUMPING.\n3) BRING TO BOIL AND COOK REQUIRED TIME, STIRRING AS NEEDED.\n
\n
\n", "
4-FLOZ
\n", "
20 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
CEREAL
\n", "
C-67
\n", "", ""], ["GRAPE DRINK", "
\n
\n\n
\n", "", "
NO
\n", "
.03
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["LEMON DRINK", "
\n
\n\n
\n", "", "
NO
\n", "
.03
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["ORANGE SHERBERT", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE ONE SHERBET ON TRAY ACCORDING TO MENU OR DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["ROYAL ANNE CHERRIES", "
\n
\n\n
\n", "", "
NO
\n", "
.187
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\n1) PORTION INTO SERVING DISH. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-38
\n", "", ""], ["DIABETIC ROYAL ANNE CHERRIES", "
\n
\n\n
\n", "", "
NO
\n", "
.21
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-39
\n", "", ""], ["FIGS", "
\n
\n\n
\n", "", "
NO
\n", "
.188
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-40
\n", "", ""], ["FRUIT COCKTAIL", "
\n
\n\n
\n", "", "
NO
\n", "
.151
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
2-OZ LADLE
\n", "
DESSERT
\n", "
D-42
\n", "", ""], ["FRESH GRAPES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
50
\n", "
\n1) WASH GRAPES. SEPARATE INTO PORTIONS. CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "", "
DESSERT
\n", "
D-48
\n", "", ""], ["CANNED SEEDLESS GRAPES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-49
\n", "", ""], ["PEACH HALF", "
\n
\n\n
\n", "", "
NO
\n", "
.121
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES WITH JUICE. COVER AND CHILL TO SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-53
\n", "", ""], ["DIABETIC PEACH HALVES", "
\n
\n\n
\n", "", "
NO
\n", "
.262
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES WITH JUICE. COVER AND CHILL TO SERVE.\n
\n
\n", "
2-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-54
\n", "", ""], ["FRESH PEACH", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
50
\n", "
\n1) WASH FRUIT. CHILL TO SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
D-57
\n", "", ""], ["FRESH PEAR", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
100
\n", "
\n1) WASH FRUIT. CHILL TO SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
D-60
\n", "", ""], ["SLICED PINEAPPLE", "
\n
\n\n
\n", "", "
NO
\n", "
.077
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISH WITH JUICE. COVER AND CHILL TO SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-61
\n", "", ""], ["DIABETIC SLICED PINEAPPLE", "
\n
\n\n
\n", "", "
NO
\n", "
.092
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES WITH JUICE. COVER AND CHILL.\n
\n
\n", "
2-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-62
\n", "", ""], ["GREEN GAGE PLUMS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES WITH JUICE. COVER AND CHILL TO SERVE.\n
\n
\n", "
2-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-65
\n", "", ""], ["PURPLE PLUMS", "
\n
\n\n
\n", "", "
NO
\n", "
.068
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES WITH JUICE. COVER AND CHILL TO SERVE.\n
\n
\n", "
2-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-68
\n", "", ""], ["DIABETIC PURPLE PLUMS", "
\n
\n\n
\n", "", "
NO
\n", "
.083
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERING DISHES WITH JUICE. COVER AND CHILL TO SERVE.\n
\n
\n", "
2-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-69
\n", "", ""], ["STEWED PRUNES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
3-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-72
\n", "", ""], ["DIABETIC STEWED PRUNES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL.\n
\n
\n", "
2-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-73
\n", "", ""], ["CHERRY DRINK, DIET", "
\n
\n\n
\n", "", "
NO
\n", "
.042
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["STEWED PRUNES DEHYDRATED", "
\n
\n\n
\n", "", "
NO
\n", "
.672
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) PORTION INTO SERVING DISHES. \n
\n
\n", "
3-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-71
\n", "", ""], ["FRUIT PUNCH DRINK, DIET", "
\n
\n\n
\n", "", "
NO
\n", "
.042
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["GRAPE DRINK, DIET", "
\n
\n\n
\n", "", "
NO
\n", "
.042
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["LEMON DRINK, DIET", "
\n
\n\n
\n", "", "
NO
\n", "
.042
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["ORANGE DRINK, DIET", "
\n
\n\n
\n", "", "
NO
\n", "
.042
\n", "", "", "
MIX
\n", "", "
32
\n", "
\nRECONSTITUTE TO 2 GAL. PORTION AS NEEDED.\n
\n
\n", "
8-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["ANGEL FOOD CAKE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
PARTIALLY PREP
\n", "", "
12
\n", "
\n1) CUT 12 SLICES PER CAKE. PLACE ON SERVING DISH.\n
\n
\n", "
1-EACH
\n", "
10 MIN
\n", "", "
SPATULA
\n", "
DESSERT
\n", "
D-78
\n", "", ""], ["BUTTER PAT", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["HARD CANDY", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["ROLLED OATS INSTANT CEREAL", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "", "", ""], ["PARMESAN CHEESE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["COCOA INSTANT POWDER, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["INSTANT BREAKFAST, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
BRK. ENTREE
\n", "", "", ""], ["LS BROCOLLI", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
50
\n", "
\n1) PLACE FROZEN BROCCOLI IN STEAMER PAN. \n2) STEAM FOR 10-15 MIN. AT 5 LB PRESSURE.\n
\n
\n", "
3-OZ
\n", "", "", "", "
VEGETABLE I
\n", "
BROCOLLI, LS
\n", "", ""], ["PUMKIN PIE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
80
\n", "
\n1) CUT PIE INTO EIGHTHS.\n
\n
\n", "
.125-EACH
\n", "", "", "", "
DESSERT
\n", "
D-170
\n", "", ""], ["CRANBERRY SAUCE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["CRANBERRY SAUCE, DIET IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["BANANA PUDDING", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
100
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
#8 SCOOP
\n", "
DESSERT
\n", "
D-203
\n", "", ""], ["CHOCOLATE PUDDING", "
\n
\n\n
\n", "", "
NO
\n", "
.099
\n", "", "", "
R-T-S
\n", "", "
100
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
#8 SCOOP
\n", "
DESSERT
\n", "
D-215
\n", "", ""], ["LEMON PUDDING", "
\n
\n\n
\n", "", "
NO
\n", "
.092
\n", "", "", "
R-T-S
\n", "", "
100
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
#8 SCOOP
\n", "
DESSERT
\n", "
D-230
\n", "", ""], ["VANILLA PUDDING", "
\n
\n\n
\n", "", "
NO
\n", "
.098
\n", "", "", "
R-T-S
\n", "", "
100
\n", "
\n1) PORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
#8 SCOOP
\n", "
DESSERT
\n", "
D-245
\n", "", ""], ["GRAPE JUICE, 4OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["BEEF PATTIE, FROZEN, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) GRILL PATTIES UNTIL DONE.\n
\n
\n", "
1-EACH
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-52
\n", "", ""], ["ITALIAN DRESSING, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["LETTUCE SALAD", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PORTION PRE-CUT LETTUCE INTO SIDE DISH. CHILL.\n
\n
\n", "
1-OZ
\n", "", "", "", "
SALAD
\n", "
SALAD, LETTUCE
\n", "", ""], ["CHILI CON CARNE, CANNED", "
\n
\n\n
\n", "", "
NO
\n", "
.324
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) HEAT CHILI THROUGH.\n2) KEEP HOT TO SERVE.\n
\n
\n", "
6-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
4-OZ LADLE
\n", "
ENTREE I
\n", "
E-40
\n", "", ""], ["LASAGNA, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) HEAT ACCORDING TO PACKAGE DIRECTIONS.\n
\n
\n", "
6-OZ
\n", "
1 HR
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
ENTREE I
\n", "
E-59
\n", "", ""], ["CRACKERS W/ PEANUT BUT, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
1
\n", "", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "", "", ""], ["GREEN BEANS, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
64
\n", "
\n1) STEAM BEANS ACCORDING TO STEAMER DIRECTIONS. \n2) SEASON AS DESIRED.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-5
\n", "", ""], ["ASPARAGUS, CUTS OR SPEARS, CND", "
\n
\n\n
\n", "", "
NO
\n", "
.087
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) STEAM ASPARAGUS ACCORDING TO STEAMER INSTRUCTIONS.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
2-OZ LADLE
\n", "
VEGETABLE I
\n", "
V-1
\n", "", ""], ["LS ASPARAGUS, SPEARS, CND", "
\n
\n\n
\n", "", "
NO
\n", "
.106
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) STEAM ASPARAGUS ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
2-OZ LADLE
\n", "
VEGETABLE I
\n", "
V-2
\n", "", ""], ["ASPARAGUS SPEARS, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM ASPARAGUS ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-3
\n", "", ""], ["GREEN BEANS, CND", "
\n
\n\n
\n", "", "
NO
\n", "
.035
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) STEAM BEANS ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
2-OZ
\n", "
15
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-6
\n", "", ""], ["LIMA BEANS, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM BEANS UNTIL TENDER ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SLOT SPOON
\n", "
VEGETABLE I
\n", "
V-12
\n", "", ""], ["LS SLICED BEETS, CND", "
\n
\n\n
\n", "", "
NO
\n", "
.049
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) STEAM ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-19
\n", "", ""], ["JELLY", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO MENU AND DIET CARD.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["LS WAX BEANS, CND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) HEAT AND SERVE. SERVING TEMP 140 DEG.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SLOT SPOON
\n", "
VEGETABLE I
\n", "
V-14
\n", "", ""], ["BROCCOLI, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM BROCCOLI ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-20
\n", "", ""], ["BRUSSELS SPROUTS, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM BRUSSELS SPROUTS ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-22
\n", "", ""], ["CARROTS, CND", "
\n
\n\n
\n", "", "
NO
\n", "
.055
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) STEAM CARROTS UNTIL TENDER ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-27
\n", "", ""], ["LS CARROTS, CND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) STEAM CARROTS UNTIL TENDER ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-28
\n", "", ""], ["CARROTS, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM CARROTS UNTIL TENDER ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-29
\n", "", ""], ["PUREED CARROTS", "
\n
\n\n
\n", "", "
NO
\n", "
.059
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\n1) STEAM CARROTS ACOORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
2-OZ LADLE
\n", "
VEGETABLE I
\n", "
V-30
\n", "", ""], ["CAULIFLOWER, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM CAULIFLOWER UNTIL TENDER ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
4-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-33
\n", "", ""], ["CORN ON THE COB", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM CORN ACCORCING TO STEAMER DIRECTIONS.\n
\n
\n", "
1-EACH
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
TONGS
\n", "
VEGETABLE I
\n", "
V-37
\n", "", ""], ["WHOLE GRAIN CORN, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM CORN ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-38
\n", "", ""], ["LS WHOLE GRAIN CORN, CND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) STEAM CORN ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-39
\n", "", ""], ["CRANBERRY WEDGE", "
\n
\n\n
\n", "", "
NO
\n", "
.067
\n", "", "", "", "", "
100
\n", "
\n1) SLICE MOLDED CRANBERRY SAUCE INTO 1/2-INCH SLICES.\n2) CUT EACH SLICE INTO 8 WEDGES. GARNISH WITH PARSLEY.\n
\n
\n", "
2-OZ
\n", "", "", "", "
SALAD
\n", "", "", ""], ["CREAM STYLE CORN", "
\n
\n\n
\n", "", "
NO
\n", "
.065
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\n1) STEAM CORN ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
3-OZ LADLE
\n", "
VEGETABLE I
\n", "
V-42
\n", "", ""], ["GREEN PEAS, FROZEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) STEAM PEAS ACCORDING TO STEAMER DIRECTIONS.\n
\n
\n", "
3-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
V-64
\n", "", ""], ["APRICOT/ORANGE JUICE, BULK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPORTION 4-OZ SERVING OF JUICE INTO CONTAINER.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
APPETIZER
\n", "", "", ""], ["ORANGE/GRPFRT JUICE, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPLACE THAWED CONTAINED OF JUICE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["PINEAPPLE JUICE, 4OZ IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nTHAW AND SERVE.\n
\n
\n", "
1-EACH
\n", "", "", "", "
APPETIZER
\n", "
A-45
\n", "", ""], ["FRIED EGGS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PREHEAT GRIDDLE TO 300. COAT GRIDDLE WITH FOOD RELEASE.\n2) CRACK EGGS GENTLY ON GRIDDLE. COOK UNTIL WHITE OF EGG IS\n   3/4 COOKED. TURN EGGS OVER AND FINISH COOKING.\n3) EGG WHITE MUST BE COMPLETELY COOKED.\n
\n
\n", "
1-EACH
\n", "
5 MIN
\n", "", "", "
BRK. ENTREE
\n", "
EGGS, FRIED
\n", "", ""], ["ZUCCHINI", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PLACE ZUCCHINI IN FULL SIZE STEAM TABLE PAN.\n2) PLACE IN STEAMER AND COOK FOR 5 MINUTES.\n3) REMOVE FROM STEAMER AND PLACE IN 1/2 STEAM TABLE PAN.\n
\n
\n", "
2-OZ
\n", "
8 MIN
\n", "", "
SLOT SPOON
\n", "
VEGETABLE I
\n", "", "", ""], ["POTATO CHIPS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) OPEN BAG OF POTATO CHIPS AND PLACE INTO SERVING PAN.\n2) PLACE SERVING ON EACH PLATE AND SERVE.\n
\n
\n", "
1-OZ
\n", "
2 MIN
\n", "", "", "
STARCH
\n", "
P-23
\n", "", ""], ["APPLE PIE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
80
\n", "
\nCUT PIE IN EIGHTHS.\n
\n
\n", "
.125-EACH
\n", "", "", "
SPATULA
\n", "
DESSERT
\n", "
D-175
\n", "", ""], ["PEACH PIE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
80
\n", "
\nCUT PIE IN EIGHTHS.\n
\n
\n", "
.125-EACH
\n", "", "", "", "
DESSERT
\n", "
D-189
\n", "", ""], ["CHERRY PIE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
80
\n", "
\nCUT PIE IN EIGHTHS.\n
\n
\n", "
.125-EACH
\n", "", "", "", "
DESSERT
\n", "
D-184
\n", "", ""], ["PINEAPPLE PIE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
80
\n", "
\nCUT PIE IN EIGHTHS.\n
\n
\n", "
.125-EACH
\n", "", "", "", "
DESSERT
\n", "
PIE, PINEAPPLE
\n", "", ""], ["DIET JELLY", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE 1 UNIT OF JELLY ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "
JELLY, DIET
\n", "", ""], ["PEAR HALF", "
\n
\n\n
\n", "", "
NO
\n", "
.085
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nSERVE ON PEAR HALF WITH JUICE IN SIDE DISH. CHILL.\n
\n
\n", "
1-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-58
\n", "", ""], ["DIABETIC PEAR HALVES", "
\n
\n\n
\n", "", "
NO
\n", "
.144
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\nSERVE PEAR HALF WITH JUICE IN SIDE DISH. CHILL.\n
\n
\n", "
2-EACH
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
D-59
\n", "", ""], ["PUREED PEAS", "
\n
\n\n
\n", "", "
NO
\n", "
.071
\n", "", "", "", "", "
10
\n", "
\nHEAT AND SERVE. SERV TEMP 150 DEG.\n
\n
\n", "
2-OZ
\n", "", "", "", "
VEGETABLE I
\n", "
PEAS, PUREED
\n", "", ""], ["PUREED GREEN BEANS", "
\n
\n\n
\n", "", "
NO
\n", "
.071
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\nHEAT AND SERVE. SERV TEMP 150 DEG.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
2-OZ LADLE
\n", "
VEGETABLE I
\n", "
V-8
\n", "", ""], ["PUREED ASPARAGUS", "
\n
\n\n
\n", "", "
NO
\n", "
.135
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\nHEAT AND SERVE. \n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
2-OZ LADLE
\n", "
VEGETABLE I
\n", "
V-4
\n", "", ""], ["PUREED BEETS", "
\n
\n\n
\n", "", "
NO
\n", "
.056
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\nHEAT AND SERVE. SERV TEMP 150 DEG.\n
\n
\n", "
2-OZ
\n", "
15 MIN
\n", "
\n
\n\n
\n", "
2-OZ LADLE
\n", "
VEGETABLE I
\n", "
V-18
\n", "", ""], ["CHOPPED BEEF", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) STEAM GROUND MEAT FOR 45-60 MIN. CRUMBLE.\n2) IF FINER GRIND IS NECESSARY, RUN ONCE THROUGH BUFFALO CUTTER.\n3) HOLD IN STEAM TABLE PANS WITH WATER FOR MOISTURE.\n
\n
\n", "
3-OZ
\n", "", "", "
SLOT SPOON
\n", "
ENTREE I
\n", "
BEEF, CHOPPED
\n", "", ""], ["CHOPPED PORK", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) STEAM GROUND MEAT FOR 45-60 MIN. CRUMBLE.\n2) IF FINER GRIND IS NECESSARY, RUN THROUGH BUFFALO CUTTER ONCE.\n3) HOLD IN STEAM TABLE PANS WITH WATER FOR MOISTURE.\n
\n
\n", "
3-OZ
\n", "", "", "", "
ENTREE I
\n", "
PORK, CHOPPED
\n", "", ""], ["PUREED BEEF", "
\n
\n\n
\n", "", "
NO
\n", "
.289
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\n1) OPEN CAN AND PUT INTO STEAMER FOR 45 MIN.\n2) SERVE ON LINE.\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "", "
SPATULA
\n", "
ENTREE I
\n", "
BEEF, PUREED
\n", "", ""], ["PUREED PORK", "
\n
\n\n
\n", "", "
NO
\n", "
.356
\n", "", "", "
CANNED
\n", "", "
10
\n", "
\nOPEN CAN AND HEAT IN STEAMER FOR 45 MIN.\nSERVE ON LINE.\n
\n
\n", "
3-OZ
\n", "
45 MIN
\n", "", "
SPATULA
\n", "
ENTREE I
\n", "
E-180
\n", "", ""], ["WHITE TOAST", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nTOAST EACH SLICE OF BREAD IN TOASTER UNTIL GOLDEN.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BREAD
\n", "
TOAST, WHITE
\n", "", ""], ["PUREED VEAL", "
\n
\n\n
\n", "", "
NO
\n", "
.298
\n", "", "", "", "", "
10
\n", "
\n1) OPEN CAN AND PUT INTO PRESSURE COOKER FOR 45 MIN.\n2) SERVE ON LINE.\n
\n
\n", "
3-OZ
\n", "", "", "", "
ENTREE I
\n", "
E-197
\n", "", ""], ["PUREED CHICKEN", "
\n
\n\n
\n", "", "
NO
\n", "
.203
\n", "", "", "", "", "
10
\n", "
\n1) OPEN CAN AND PUT INTO PRESSURE COOKER FOR 45 MIN.\n2) SERVE ON TRAY LINE.\n
\n
\n", "
3-OZ
\n", "", "", "", "
ENTREE I
\n", "
CHICKEN, PUREED
\n", "", ""], ["LS CABBAGE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
50
\n", "
\n1) CLEAN AND SHRED CABBAGE.\n2) STEAM AT 5 LB PRESSURE FOR APPROX. 10 MIN. OR UNTIL TENDER.\n
\n
\n", "
2-OZ
\n", "", "", "
SLOT SPOON
\n", "
VEGETABLE I
\n", "
CABBAGE, GREEN, LS
\n", "", ""], ["SAUSAGE PATTIES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
FROZEN
\n", "", "
100
\n", "
\n1) PAN FROZEN PATTIES IN A SINGLE LAYER.\n2) BAKE AT 350 DEG FOR 20 MIN.\n
\n
\n", "
1-EACH
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BRK. ENTREE
\n", "
E-18
\n", "", ""], ["BAKED SWEET POTATOES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) CLEAN POTATOES WELL.\n2) BAKE IN 375 DEG OVEN FOR APPROX. 1 HR.\n
\n
\n", "
1-EACH
\n", "", "", "", "
STARCH
\n", "
SWEET POTATOES, BAKED
\n", "", ""], ["HOT POTATO SALAD", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nHEAT AND SERVE. SERV TEMP 140-160 DEG.\n
\n
\n", "
3-OZ
\n", "", "", "", "
STARCH
\n", "
SALAD, POTATO, HOT
\n", "", ""], ["SMOKED SAUSAGE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPAN SAUSAGE. STEAM AT __ LB PRESSURE FOR 5 MIN.\n
\n
\n", "
3-OZ
\n", "", "", "", "
ENTREE I
\n", "
SAUSAGE, SMOKED
\n", "", ""], ["MASHED SQUASH", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) HEAT AND SERVE. SERV TEMP 140-160 DEG.\n
\n
\n", "
2-OZ
\n", "", "", "", "
VEGETABLE I
\n", "
SQUASH, MASHED
\n", "", ""], ["CHOPPED CHICKEN", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) CHOP WITH KNIFE OR BUFFALO CUTTER TO DESIRED FINENESS.\n2) HOLD IN WATER. SERV TEMP 140-160 DEG.\n
\n
\n", "
3-OZ
\n", "", "", "", "
ENTREE I
\n", "
CHICKEN, CHOPPED
\n", "", ""], ["CORNFLAKES, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) PLACE ON TRAY ACCORDING TO DIET AND MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-13
\n", "", ""], ["PUFFED WHEAT IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
R-T-S
\n", "", "
100
\n", "
\nPLACE ONE BOX ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-39
\n", "", ""], ["DIET MIXED VEGETABLES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
50
\n", "
\n1) STEAM AT 5 LB PRESSURE FOR 10-15 MIN.\n
\n
\n", "
2-OZ
\n", "", "", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
MIXED VEGETABLES, DIET
\n", "", ""], ["MACARONI AND CHEESE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPREHEAT OVEN\nPLACE IN SHEET PAN AN PLACE IN OVEN\nCONVENTIONAL OVEN 400 DEGREES F.\nFROZEN 1 1/4 HR.  THAW 3/4 HR.\nCONVENTION OVEN 350\nFROZEN 3/4 HR. THAW 1/2 HR.\n
\n
\n", "
8-OZ
\n", "
30 MIN
\n", "", "
6-OZ LADLE
\n", "
ENTREE I
\n", "", "", ""], ["DRY CEREAL, ASSORTED, IND", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE IND BOX ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CEREAL
\n", "
C-2
\n", "", ""], ["COFFEE CAKE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
80
\n", "
\n1) REMOVE WRAPPER.\n2) CUT EACH CAKE INTO EIGHTHS.\n3) PLACE IN 2" INSERT AND PLACE IN HOT CART.\n4) WARM FOR 15 MIN IN HOT CART AND SERVE ON MAIN PLATE.\n
\n
\n", "
.125-EACH
\n", "", "", "", "
BREAD
\n", "
CAKE, COFFEE
\n", "", ""], ["CHICKEN ALA KING", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PREHEAT OVEN AND PUT ON SHEET PAN IN OVEN.\n450 DEGREES FROZEN FOR 1 3/4 HR\nPUNCTURE 20-25 HOLES IN COVER OF LID COOK AT 350 FOR 1 1/4 HRS\n
\n
\n", "
6-OZ
\n", "
30 MIN
\n", "", "
4-OZ LADLE
\n", "
ENTREE I
\n", "", "", ""], ["BISCUITS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
MIX
\n", "", "
100
\n", "
\nPREPARE ACCORDING TO PACKAGE MIX.\n
\n
\n", "
3-OZ
\n", "
30 MIN
\n", "
\n
\n\n
\n", "
SPATULA
\n", "
BREAD
\n", "
B-4
\n", "", ""], ["SLICED CARROTS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PLACE CARROT SLICES IN 2" FULL SIZE STEAM TABLE PAN.\n2) PLACE IN STEAMER AND COOK FOR 5 MIN OR UNTIL TENDER.\n3) REMOVE FROM STEAMER AND PLACE IN 1/3" OR 1/2" STEAM TABLE PAN.\n4) SERVE WITH SLOTTED SPOON.\n
\n
\n", "
2-OZ
\n", "
10
\n", "", "
SRV. SPOON
\n", "
VEGETABLE I
\n", "
CARROTS, SLICED
\n", "", ""], ["ICE CREAM", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPLACE ONE CONTAINER ON EACH TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
DESSERT
\n", "
ICE CREAM, ASSORTED
\n", "", ""], ["PINEAPPLE TIDBITS", "
\n
\n\n
\n", "", "
NO
\n", "
.12
\n", "", "", "
CANNED
\n", "", "
100
\n", "
\nOPEN CANS. PLACE INTO VEGETABLE DISH. SERVE\nCHILLED ACCORDING TO MENU.\n
\n
\n", "
4-OZ
\n", "", "", "
#8 SCOOP
\n", "
DESSERT
\n", "
D-63
\n", "", ""], ["POLYRICH", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
50
\n", "
\n1) POUR SERVING FROM QUART CONTAINER.\n
\n
\n", "
4-FLOZ
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["EGGNOG", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\nPLACE ONE CHILLED CAN ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
BEVERAGE
\n", "", "", ""], ["GROUND ROAST BEEF", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) COOK ROAST BEEF.\n2) GRIND IN GRINDER INTO 1/3 PAN.\n3) ADD 1/2 QUART OF WATER.\n4) PUT INTO STEAMER FOR 15 MIN. OR UNTIL A TEMPERATURE OF 170 IS\n   REACHED.\n5) SERVE WITH A #20 SCOOP.\n
\n
\n", "
3-OZ
\n", "
25 MIN
\n", "", "", "
ENTREE I
\n", "
BEEF, ROAST, GROUND
\n", "", ""], ["DIET SALAD DRESSING", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) SERVE AS STATED ON MENU, PLACING 1 PACKAGE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "
SALAD DRESSING, DIET
\n", "", ""], ["CRACKERS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nPLACE ON TRAY ACCORDING TO MENU.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["DILL PICKLE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\n1) DRAIN PICKLES AND PLACE INTO A 4 INCH DEEP 1/2 SIZE PAN AND\n   CHILL.\n2) SERVE 2 SLICES PER PORTION AS GARNISH ON MAIN PLATE.\n
\n
\n", "
2-EACH
\n", "", "", "
TONGS
\n", "
CONDIMENT
\n", "
PICKLE, DILL
\n", "", ""], ["MUSTARD", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE AS STATED ON MENU, PLACING 1 PACKAGE PER SERVING ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["MAYONNAISE", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
IND/R-T-S
\n", "", "
100
\n", "
\nSERVE AS STATED ON MENU, PLACING 1 PACKAGE ON TRAY.\n
\n
\n", "
1-EACH
\n", "", "", "", "
CONDIMENT
\n", "", "", ""], ["DIABETIC FIGS", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "
CANNED
\n", "", "
50
\n", "
\nPORTION INTO SERVING DISHES. COVER AND CHILL TO SERVE.\n
\n
\n", "
4-OZ
\n", "", "", "
SRV. SPOON
\n", "
DESSERT
\n", "
C-41
\n", "", ""], ["LS GREEN BEANS, CND", "
\n
\n\n
\n", "", "
NO
\n", "
.046
\n", "", "", "
CANNED
\n", "", "
50
\n", "
\n1) OPEN CAN AND PLACE CONTENTS IN STEAM TABLE PAN.\n2) PLACE IN STEAMER AND COOK FOR 5 MIN. OR UNTIL A TEMPERATURE\n   OF 170 IS REACHED.\n3) REMOVE FROM STEAMER.\n
\n
\n", "
2-OZ
\n", "
5 MIN
\n", "
\n
\n\n
\n", "
SLOT SPOON
\n", "
VEGETABLE I
\n", "
V-7
\n", "", ""], ["NEW POTATOES", "
\n
\n\n
\n", "", "
NO
\n", "", "", "", "", "", "
100
\n", "
\n1) PLACE STRAINER IN STEAM KETTLE.\n2) REMOVE POTATOES FROM PLASTIC BAG AND PLACE IN STEAM KETTLE.\n3) RINSE WITH FRESH WATER.\n4) COVER WITH WATER.\n5) TURN ON STEAM AND COOK FOR 20 MINUTES OR UNTIL DONE.\n6) REMOVE FROM STEAM KETTLE AND PLACE IN DEEP 1/2 INSERT.\n
\n
\n", "
3-OZ
\n", "
25 MIN
\n", "", "", "
STARCH
\n", "
POTATOES, NEW
\n", "", ""]]}