Category : Databases and related files
Archive   : RECMGT32.ZIP
Filename : FOODLIST.DBT

 
Output of file : FOODLIST.DBT contained in archive : RECMGT32.ZIP
®STICKS

MS TEXTURE:
CELERY, CHOPPED

DS TEXTURE:
CELERY, CHOPPED, BLANCHED
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- L^B pointer assignment
¢ô3
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6)´nB~8 ).$r )l‚

~8~8:‘8ç
)*7~8rm )tmŽ )š$Fr )ªˁ
);tm )²METHOD:
1. HEAT BEEF STOCK (SAVE FROM BAG),BEEF BASE, AND WATER.
2. ADD BUTTER,LET MELT.
3. DISSOLVE FLOUR IN 2 GALLONS OF WATER. WHIP TO MAKE A SMOOTH MIXTURE.
4. ADD SLOWLY TO HEATED STOCK, STIRRING CONSTANTLY TO MIX THOROUGHLY.
5. COOK, STIRRING OCCASIONLY UNTIL SMOOTH AND CLEAR. PORTION.







MENU DATE: A-SUN WK2 B B-WED WK2 D
A-SUN WK4 L B-TUE WK4 D
A-TUE WK5 L B-SUN WK5 L
A-SAT WK5 L Abort Edit? ()
SHIRLEY DO WE NOT HAVE ANY INSTRUCTIONS

COOKS, PLEASE WEIGHT A ROAST BEFORE AND AFTER COOKING TO CHECK SHRINKAGE

MS/DS/PUREE TEXTURES
See PORK, ROAST - TEXTURES
PUREE TEXTURE
See PORK, PUREE - 3 OZ

MEAL DATES: A-SUN WK2 L
B-SUN WK3 L
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- inMETHOD: STRAWBERRY SUNDAE SAUCE

1. MIX COLD JUICE AND CORNSTARCH.
2. BRING TO ROLLING BOIL. REDUCE HEAT.
3. COOK UNTIL THICKENED AND CLEAR.
4. COOL.

MENU DATES: A-SUN WK2 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- intMETHOD: PANROLLS, WHITE

1. PLACE WATER IN BOWL. ADD ALL INGREDIENTS EXCEPT SAF-INSTANT YEAST.
2. BLEND WATER AND INGREDIENTS TOGETHER FOR 45 SECONDS ON LOW SPEED.
3. ADD INSTANT YEAST BY SPRINKLING OVER CENTER OF BOWL.
MIX ON MEDIUM SPEED FOR 8-10 MINUTES UNTIL DOUGH LEAVES SIDES OF BOWL.
4. ADD ENOUGH VEGETABLE OIL TO GREASE SIDES OF BOWL.
5. FORM ROLLS TO 1 OZ AND PLACE ON SHEET PAN.
6. LET RISE IN PROOFING CABINET TO DOUBLE.
7. BAKE AT 325 DEGREES FOR 12 TO 15 MINUTES.
8. BRUSH WITH BUTTER DIRECTLY UPON REMOVING FROM OVEN.

DS/PUREE TEXTURE - SEE BREAD, WHITE RECIPE #1103

MENU DATES: A-SUN WK1 L
MON WK2 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enougMETHOD: SPAGHETTI & ITALIAN MEATBALL SAUCE

1. ADD MEATBALLS TO SAUCE. SAVE 3 3/4 GALLONS SAUCE FOR TEXTURES.
2. IN SEPARATE STEAM JACKETED KETTLE COOK SPAGHETTI IN WATER UNTIL
TENDER. CHECK FOR DONENESS.
3. SERVE MEATBALL SAUCE OVER SPAGHETTI. DO NOT PREMIX.

TEXTURES: SEE SPAGHETTI & ITALIAN SAUCE - TEXTURES

SPECIAL DIETS: SAVE SAUCE AND MEATBALLS FOR SPECIAL DIETS. CHECK TALLY
FOR AMOUNTS.

MENU DATES: A-SUN WK2 D B-TUE WK5 L
 Abort Edit? ()
1. PAN IN 4" LONG PANS 3/4 FULL.
2. BATCH COOK IN STEAMERS UNTIL TENDER APPROX. 15-20 MINUTES.
DO NOT OVER COOK.
3. STIR OCCASIONALLY SO VEGETABLES COOK EVENLY.

DS TEXTURE - SEE MIXED VEGETABLES - DS TEXTURE
PUREE TEXTURE - SEE MIXED VEGETABLES - PUREE/SPECIAL

MENU DATES: A-TUE WK1 L B-SAT WK1 L
SAT WK2 D FRI WK2 D
THU WK5 L
 Abort Edit? () <
1. OPEN CANS. DRAIN YAMS AND PLACE IN 4" PANS, SAVING 1 GALLON OF JUICE.
2. HEAT IN STEAMERS TO 140 DEGREES.
3. MELT BUTTER ADD JUICE.
4. POUR OVER YAMS AND BAKE AT 250 DEGREES UNTIL 180 DEGREES SERVING
TEMPERATURE.

SPECIAL DIETS: CHECK TALLY FOR PLAIN YAMS.

PUREE TEXTURE: SEE SWEET POTATOES - PUREE/SPECIAL

MENU DATES: A-SUN WK2 L B-SUN WK3 L
 Abort Edit? () <>R6002
- floating point METHOD: RANCH DRESSING - READY MADE

CALORIE COUNTS RECEIVE 1/2 OZ SERVINGS.

MENU DATES: A-SUN WK1 D B-TUE WK2 L
SUN WK2 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough METHOD: PEARS

1. OPEN CANS. DRAIN TWO OUT OF THREE CANS.
2. CHILL BEFORE SERVICE.

DS TEXTURE - MINCE TO EQUAL 1 1/2 GALLONS

PUREE TEXTURE - PUREE TO EQUAL 1 1/2 GALLONS

MENU DATES: A-SUN WK2 D B-WED WK1 L
SAT WK2 L
MON WK5 D
CALORIE COUNTS ONLY: B-MON WK1 D
THU WK4 D
SAT WK4 L
 Abort Edit? () <>R6002
- floatiMETHOD: FRENCH BREAD, GARLIC

1. MELT BUTTER AND BLEND GARLIC.
2. PAINT EACH SLICE WITH GARLIC BUTTER.
3. COVER AND WARM SLIGHTLY BEFORE SERVICE.

DS TEXTURE - BREAD, GARLIC - DS TEXTURE

SPECIAL DIETS: CHECK TALLY FOR BREAD WITH MARGARINE.

MENU DATES: B-TUE WK1 D

TLY BEFORE SERVICE.

VARIATION: HOT BREAD W/BUTTER
1. TO BE SERVED WHEN HOT FRENCH BREAD IS ON MENU
2. USE MELTED BUTTER FROM MAIN RECIPE.
3. PAINT EACH SLICE WITH BUTTER.
4. COVER AND WARM SLIGHTLY BEFORE SERVICMETHOD: TOSSED SALAD

1. CLEAN AND WASH INGREDIENTS.
2. PLACE IN HOLDING ROOM UNTIL 3 HOURS BEFORE SERVICE.
3. MINCE INGREDIENTS FOR DS TEXTURE.
4. CHOP INGREDIENTS FOR MS TEXTURE.
5. SHRED INGREDIENTS FOR REGULAR TEXTURE.

REGULAR TEXTURE - 1 6" LONG PAN FULL FOR 210 SERVINGS
LETTUCE 24#
CABBAGE, RED 5/8 HEAD
CARROTS, SHREDDED 3.5 #
MS TEXTURE- 4" LONG PAN FULL FOR 60 SERVINGS
LETTUCE 9#
CABBAGE, RED 1/4 HEAD
CARROTS 1#
DS TEXTURE- 4" HALF PAN FULL FOR 40 SERVINGS
LETTUCE 7#
CABBAGE, RED 1/8 HEAD
CARROTS, 3/4#

PUREE TEXTURE: CHECK MENU FOR VEGTABLE

MENU DATES: A-SUN WK1 D B-TUE WK2 L
-FRI WK1 L B-MON WK3 L
-SUN WK2 D Abort Edit? () METHOD: CAULIFLOWER

1. STEAM IN 4' LONG PANS UNTIL DEFROSTED. FILL ONLY HALF FULL.
2. CHOP IN CHOPPER, 2 TIMES AROUND.
3. PORTION AND RETURN TO STEAMERS. COOK UNTIL TENDER AND UP TO
SERVING TEMPERATURE OF 180 DEGREES.

DS TEXTURE: MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE: PUREE TO EQUAL 1 1/4 GALLONS Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-poinMETHOD:
1. OPEN CANS. DRAIN YAMS. PUT INTO 4" PANS, SAVING 1 GALLON OF
JUICE.
2. HEAT IN STEAMERS TO 140 DEGREES.
3. MELT BUTTER AND BROWN SUGAR AND ADD JUICE.
4. POUR OVER YAMS AND BAKE AT 250 DEGREES UNTIL THE YAMS REACH 180
DEGREES SERVING TEMPERATURE.

PUREE TEXTURE - TO EQUAL 1 1/2 GALLONS

SPECIAL DIETS: CALORIE COUNTS - 1 6" LONG PAN PLAIN
CHECK TALLY FOR OTHER SPECIAL VARIATIONS.

MENU DATES:  Abort Edit? ()METHOD: PANROLLS, WHOLE WHEAT

1. PLACE WATER IN BOWL. ADD ALL INGREDIENTS EXCEPT SAF-INSTANT YEAST.
2. BLEND WATER AND INGREDIENTS TOGETHER FOR 45 SECONDS ON LOW SPEED.
3. ADD INSTANT YEAST BY SPRINKLING OVER CENTER OF BOWL.
MIX ON MEDIUM SPEED FOR 8-10 MINUTES UNTIL DOUGH LEAVES SIDES OF BOWL.
4. ADD ENOUGH VEGETABLE OIL TO GREASE SIDES OF BOWL.
5. FORM ROLLS TO 1 OZ AND PLACE ON SHEET PAN.
6. LET DOUGH RISE IN PROOFING CABINET.
7. BAKE AT 325 DEGREES FOR 12 TO 15 MINUTES.
8. BRUSH WITH BUTTER DIRECTLY AFTER BAKING.

DS/PUREE TEXTURES - SEE BREAD, WHOLE WHEAT RECIPE

MENU DATE: A-THU WK1 D
SUN WK2 L
SUN WK3 L
SUN WK4 L
SUN WK3 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
-METHOD: ITALIAN SAUCE

1. MIX SAUCE INGREDIENTS IN STEAM KETTLE.
2. BRING TO A BOIL.
3. ADD MEAT AND SIMMER FOR 45 MINUTES.

MENU DATES: A-SUN WK2 D B-TUE WK5 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0METHOD: TOSSED SALAD W/TOMATOES

1. CLEAN AND WASH INGREDIENTS.
2. PLACE IN HOLDING ROOM UNTIL 3 HOURS BEFORE SERVICE.
3. MINCE INGREDIENTS FOR DS TEXTURE.
4. CHOP INGREDIENTS FOR MS TEXTURE.
5. SHRED INGREDIENTS FOR REGULAR TEXTURE.

REGULAR TEXTURE - 1 6" LONG PAN FULL FOR 210 SERVINGS
LETTUCE 24#
TOMATOES 16#
MS TEXTURE- 1 4" LONG PAN FULL FOR 60 SERVINGS
LETTUCE 9#
TOMATOES 5#
DS TEXTURE- 1 4" HALF PAN FULL FOR 40 SERVINGS
LETTUCE 7#
TOMATOES 4#
PUREE TEXTURE - CHECK MENU FOR VEGETABLE

MENU DATES: B-WED WK3 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack METHOD: FRENCH BREAD, BUTTERED

1. MELT BUTTER.
2. PAINT EACH SLICE WITH BUTTER.
3. COVER AND WARM SLIGHTLY BEFORE SERVICE.

DS TEXTURE - BREAD, HOT BUTTERED
SEE RECIPE

SPECIAL DIETS: CHECK TALLY FOR BREAD WITH MARGARINE.

MENU DATES: B-TUE WK1 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstacMETHOD: SWEET POTATOES - PUREE/SPECIAL

1. HEAT SWEET POTATOES IN STEAMER.
2. PUREE ADDING BUTTER AND BREAD TO EQUAL 1 3/4 GALLONS
3. REHEAT IN STEAMER TO 180 DEGREES SERVING TEMPERATURE.

SPECIAL DIETS: CHECK TALLY FOR PLAIN SWEET POTATOES.
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pMETHOD: ICE CREAM

MENU DATES: A-SUN WK2 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error

MENU DATES: A-WED WK1 B
SUN WK2 B
THU WK2 B
SAT WK2 B
TUE WK3 B
SAT WK3 B
MON WK4 B
SAT WK4 B
SAT WK5 B Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R600METHOD: TOMATO JUICE

MENU DATES: A-SUN WK1 B B-SAT WK1 B
TUE WK2 B SAT WK2 B
WED WK3 B MON WK4 B
SUN WK4 B SUN WK5 BMEHELP 2 5ˆ3k
'MAC MEX8ˆ3l
PEM MEX9ˆ3p
3MPM MEX:ˆ3t
óSHM MEX;ˆ3w
óMEM MEX<ˆ3z
3FMANAGERHLPšv5Gu0PE TBL=ˆ3N=PORT TST@ˆ3O'FORMLET MACAˆ3
€METHOD: RICE KRISPIES

MENU DATES: A-SUN WK1 B B-SUN WK2 B
SAT WK4 B›v5%¿CALENDARHLPšv5&ÂTPEHELP 1 (ˆ31¹PEHELP 2 (ˆ32:PEHELP H )ˆ33çPEHELP A *ˆ34„PEHELP C *ˆ36| PEHELP M +ˆ38?ALTD PEM+ˆ39ALTO PEM,ˆ3:ALTT PEM,ˆ3;ALTU PEM-ˆ3<ALTM PEM-ˆ3=
METHOD: TURKEY, ROAST

1. PLACE TURKEY IN STEAM JACKETED KETTLE.
2. SEASON
3. ADD WATER TO COVER 1/3 OF TURKEYS.
4. COOK FOR 1 1/2 HOURS. TURN TURKEYS. DO NOT PIERCE WITH FORK.
USE LARGE SPOON TO TURN.
5. CONTINUE COOKING TO 155 DEGREES INTERNAL TEMPERATURE.
6. SAVE DRIPPINGS.

MS/DS TEXTURE
SEE TURKEY, ROAST - MS/DS RECIPE

PUREE TEXTURE
SEE TURKEY, ROAST - PUREE

MENU DATES: A-SUN WK1 L B-TUE WK2 D
SUN WK4 L
TUE WK5 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
ÿMETHOD: SCANDINAVIAN VEGETABLES

1. PLACE VEGETABLES IN 4" LON PANS, 3/4 FULL.
2. COOK IN STEAMERS 7 MINUTES. CHECK AND STIR.
3. COOK ADDITIONAL TIME, BUT DO NOT OVER COOK. CHECK FOR DESIRED
DONENESS.
4. BATCH COOK TO PROVIDE QUALITY VEGETABLES THROUGHOUT SERVICE LINE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLON

PUREE TEXTURE - SAVE 1 1/2 GALLON VEGETABLES
SEE VEGETABLES -PUREE/SPECIAL FOR REMAINING INGREDIENTS AND METHOD.

MENU DATES: A-SUN WK1 L B-TUE WK2 D
TUE WK5 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
METHOD: GREEN BEANS

1. BATCH COOK. POUR GREEN BEANS IN 4" LONG PANS.
2. COOK IN STEAMERS UNTIL TENDER BUT STILL HOLDING COLOR.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLON

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLON GREEN BEANS
SEE VEGETABLES - PUREE/SPECIAL RECIPE

MENU DATES: A-SUN WK1 L B-FRI WK2 L
SUN WK3 D
THU WK3 D
TUE WK4 D
FRI WK5 D

1. DRAIN JUICE FROM ORANGES.
2. PORTION, COVER AND CHILL UNTIL SERVICE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLON

PUREE TEXTURE-SEE MANDARIN ORANGES W/APRICOTS - PUREE

MENU DATES: A-SUN WK1 D B-TUE WK1 D
WED WK3 L SUN WK5 D
THU WK5 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: eMETHOD: SPANISH RICE W/GROUND BEEF

1. BROWN BEEF. DRAIN FAT.
2. COOK RICE IN THREE 6" LONG PANS WITH 8# RICE PER PAN AND 2 1/2 GALLONS
OF WATER.
3. COOK IN STEAMER TIGHTLY COVERED FOR 1 HOUR & 20 MINUTES OR UNTIL
TENDER.
4. MIX TOMATOES, WATER AND SEASONINGS IN STEAM JACKETED KETTLE.
5. ADD SAUCE TO RICE AND GROUND BEEF, MIXING CAREFULLY. SIMMER UNTIL
180 DEGREES SERVING TEMPERATURE.

PUREE TEXTURE - PUREE FROM MAIN RECIPE TO EQUAL 2 1/2 GALLONS

MSP TEXTURE
SAUCE, PUREE 1 CUP
RICE, COOKED 1 CUP
BEEF, GROUND 3/4 CUP
METHOD: MIX INGREDIENTS CAREFULLY.
BRING TO 180 DEGREES SERVING TEMPERATURE.

SPECIAL DIETS: CHECK TALLIE FOR NUMBER OF SERVINGS.
LO SODIUM - SAVE 1 1/2 QUARTS SAUCE BEFORE ADDING SALT.
BLANDS - OMIT GREEN PEPPERS, PIMENTOS, CAYENNE AND CHILE POWDER FROM
1 1/2 QUARTS SAUCE.

MENU DATES: A-SUN WK1 D
 Abort Edit? () <>R6002
- floating point not loaded
METHOD: SAGE DRESSING

1. CUBE BREAD AND ADD SEASONINGS. SAVE 2 QUARTS FOR MSP TEXTURE.
2. ADD ONIONS, AND CELERY TO BREAD MIXTURE. MIX LIGHTLY.
3. ADD BROTH, FAT AND EGGS. AVOID OVER MIXING-CAUSING SOGGY DRESSING.
4. PLACE DRESSING INTO 4" LONG PANS. COVER TIGHTLY.
5. BAKE AT 275 DEGREES FOR 1 HOUR.

PUREE TEXTURE
PUREE WITH 2 QUARTS GRAVY TO EQUAL 1 1/2 GALLONS OF MIXTURE.

MSP TEXTURE-INGREDIENTS FROM MAIN RECIPE
VEGETABLES, PUREED 2 CUPS
BROTH 1 1/2 CUP
BREAD CUBED 2 QUARTS
BROTH 2/3 CUP
FAT, MELTED 2 TBL
EGGS, FROZEN 3 1/2 TBL

1. PUREE VEGETABLES WITH 1/2 CUP BROTH.
2. MIX INTO BREAD CUBES.
3. ADD 2/3 CUP BROTH, FAT AND EGGS.
4. BAKE AT 275 DEGREES FOR 45 MINUTES.

MENU DATES: A-SUN WK1 L B-SUN WK3 L
SUN WK4 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer asMETHOD: CRANBERRY SAUCE

1. PORTION FROM CAN AS IT IS EASIER TO PORTION.
2. ONLY OPEN CANS AS NEEDED, THEREFORE USED CANS MAY BE RETURNED.

MENU DATES: A-SUN WK1 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
METHOD: TURKEY GRAVY

1. STRAIN DRIPPINGS.
2. POUR DRIPPINGS INTO KETTLE. ADD CHICKEN BASE AND MIX.
3. ADD WATER AND BUTTER. HEAT TO BOIL. TURN OFF HEAT.
4. BLEND FLOUR AND WATER (SECOND LISTING) TO MAKE A SMOOTH MIXTURE.
SLOWLY WHIP INTO HOT STOCK.
5. TURN OFF HEAT AGAIN COOK FOR 15 MINUTES.

PUREE TEXTURE - SAVE 2 QUARTS TO MIX WITH PUREE SAGE DRESSING.
 Abort Edit? () <>R6002
- floating point not loaded
R60METHOD: PEACHES

1. OPEN CANS. PLACE 5 CANS TO A 6" LONG PAN. DRAIN JUICE FROM FIRST
4 CANS PER PAN AND USE 5TH CAN WITH JUICE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS

MENU DATES: A-SUN WK1 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflMETHOD: SOFT COOKED EGGS

1. PRE HEAT STEAMER. COOK 50 EGGS PER PAN 5 MINUTES IN STEAMERS.
CHECK ONE EGG FOR FIRM BUT SOFT YOLK.
2. COOK EGGS FOR DS/PUREE TEXTURES 4 MINUTES. CHECK ONE EGG FOR
SOFT WHITE AND YOLK.
3. BATCH COOK EGGS SO THEY ARE NOT HELD TOO LONG.
CHECK ONE EGG FOR EACH PAN OF 50.

MENU DATES: A-MON WK1 B B-THU WK1 B
MON WK2 B
MON WK4 B
FRI WK5 B
 METHOD: SAUSAGE LINKS

1. PAN LINK SAUSAGE.
2. COOK IN OVENS AT 300 DEGREES UNTIL BROWN AND 180 DEGREES TEMPERATURE.
WATCH CLOSELY. DRAIN WELL.

MS/DS - SEE SAUSAGE MS/DS #104

PUREE - SEE PORK W/SAUSAGE - PUREE VARIANTION #105

MENU DATES: A-MON WK1 B B-THU WK1 B
MON WK2 B TUE WK2 B
TUE WK3 B
MON WK5 B
 Abort Edit? () <>R6002
- floating point not loaded
METHOD: CREAM OF RICE

1. BRING WATER & SALT TO A BOIL.
2. SPRINKLE IN CREAM OF RICE CEREAL, STIRRING WITH WIRE WHIP.
3. COOK OVER MODERATE HEAT FOR 30 SECONDS.
4. TURN OFF HEAT, COVER, AND LET STAND FOR 3 MINUTES.
5. STIR AND SERVE.

PUREE TEXTURE:
TAKE OUT 1 1/2 GALLONS CEREAL.
SEE HOT CEREAL - PUREE/SPECIAL FOR REMAINING INGREDIENTS AND METHOD.

MENU DATES: A-MON WK1 B B-MON WK 2 B
A-TUE WK4 B B-MON WK 5 B
B-THU WK 4 B

PUREES ONLY:A-MON WK2 B B-SAT WK 5 B
A-FRI WK2 B B-SAT WK 3 B 
A-SUN WK3 B
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
METHOD: BEEF STEW
PREP
1. CLEAN AND CUT VEGETABLES THE DAY BEFORE SERVICE. COVER WITH WATER
AND STORE UNDER REFRIGERATION.
DAY OF SERVICE
1. MELT SHORTENING IN KETTLE.
2. DREDGE BEEF CUBES IN FLOUR (FIRST LISTING). BROWN BEEF IN HOT 
SHORTENING SLOWLY AND THOROUGHLY ON ALL SIDES TO RICH BROWN COLOR.
3. ADD WATER, COVER, REDUCE HEAT AND SIMMER FOR 2 HOURS. STIR
OCCASIONALLY TO PREVENT STICKING. IF FAT COLLECTS ON SURFACE, SKIM.
4. COOK CARROTS WITH MEAT, THEN WHEN PARTICALLY COOKED, ADD OTHER
VEGETABLES. ADD PEAS JUST BEFORE FINISHED COOKING.
5. THICKEN AND CHECK FOR TASTE. HEAT TO 180 DEGREES.

MS/DS TEXTURE - SEE BEEF STEW - MS/DS #210

PUREE TEXTURE - TO EQUAL 2 GALLONS FROM MS/DS RECIPE

MENU DATES: A-MON WK1 L
METHOD: HAM, BAKED

1. SLICE AND GRIND HAM ON DAY OF SERVICE.
2. HEAT TO 180 DEGREES SERVING TEMPERATURE.

SPECIAL DIETS: SEE TALLY SHEET FOR COUNT
NO PORK- USE BEEF, ROAST
LOW SODIUM DIETS
A-MON WK1 D A-WED WK3 D & SUN WK5 L
ROAST BEEF REG, SLICED PORK, ROAST REG, SLICED
MS/DS, GROUND MS/DS, GROUND

MENU DATES: A-MON WK1 D B-SUN WK1 L
WED WK3 D
SUN WK5 L
 Abort Edit? ()METHOD: BEETS

1. POUR BEETS INTO KETTLE.
2. BRING TO FULL BOIL.
3. COOK IN TWO BATCHES TO PRESENT A QUALITY PRODUCT THROUGHTOUT
SERVICE.

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS
SEE VEGETABLE - PUREE/SPECIAL RECIPE #577

SPECIAL DIETS: CHECK TALLY SHEET

MENU DATES: A-MON WK1 D B-TUE WK1 L
SUN WK2 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001METHOD: BEETS, PICKLES

1. DRAIN 3 IN 4 CANS. POUR INTO PANS.
2. COVER AND CHILL UNTIL SERVICE

DS TEXTURE: MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE: PUREE TO EQUAL 1 1/4 GALLONS

SPECIAL DIETS: CHECK TALLY SHEET

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generatedMETHOD: COLESLAW, W/GREEN PEPPERS

1. CLEAN SHREDDED CABBAGE.
2. SAVE 1 FULL 6" HALF PAN FOR SPECIAL DIETS.
3. COMBINE DRESSING INGREDIENTS TOGETHER.
4. FOLD DRESSING INTO CABBAGE.
5. CHILL UNTIL SERVICE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS
PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS

SPECIAL DIETS- BLANDS - CHECK TALLY SHEET FOR COUNT.
SAVE ENOUGH CABBAGE BEFORE ADDDING GREEN PEPPERS.

MENU DATES: A-WED WK4 L B-FRI WK1 L
SAT WK2 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
ÿMETHOD: COLESLAW, W/PINEAPPLE

1. CLEAN SHREDDED CABBAGE.
2. SAVE 1 FULL 6" HALF PAN FOR SPECIAL DIETS.
3. COMBINE DRESSING INGREDIENTS TOGETHER.
4. FOLD DRESSING INTO CABBAGE.
5. CHILL UNTIL SERVICE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS

SPECIAL DIETS - BLAND - CHECK TALLY SHEET FOR COUNT
SAVE CABBAGE BEFORE ADDING PINEAPPLE.

MENU DATES: A-MON WK1 L  Abort Edit? ()
1. CLEAN SHREDDED CABBAGE.
2. SAVE 1 FULL 6" HALF PAN FOR SPECIAL DIETS.
3. COMBINE DRESSING INGREDIENT TOGETHER.
4. FOLD DRESSING INTO CABBAGE.
5. CHILL UNTIL SERVICE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLON

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLON

SPECIAL DIETS- CHECK TALLY SHEET

MENU DATES: A-TUE WK5 L B-FRI WK5 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001METHOD: APPLE SLICES, SPICED

1. DRAIN APPLE SLICES.
2. MIX TOGETHER SUGAR AND CINNAMON UNTIL WELL BLENDED.
3. ADD SUGAR MIXTURE TO APPLES AND FOLD UNTIL APPLES ARE COVERED.
4. FOLD IN RED COLORING.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE - SEE APPLESAUCE, SPICED - PUREE RECIPE #708

DIABETIC DIETS: USE DIET SPICED APPLESAUCE RECIPE #709
CHECK TALLY FOR COUNT

MENU DATES: A-MON WK1 L


Edit? () <>R6002
- METHOD: POTATOES, AUGRATIN

1. ADD POTATOES TO SALDTED BOILING WATER. COVER. BRIN GBACK TO BOIL
QUICKLY.
2. SIMMER UNTIL POTATOES ARE TENDER, BUT NOT MUSHY, APPROXIMATELY
15-20 MINUTES. STIR OCCASIONALLY. DRAIN IF NECESSARY.
3. MAKE WHITE SAUCE ACCORDING TO DIRECTIONS.
4. FOLD WHITE SAUCE INTO POTATOES.
5. FOLD IN CHEESE.

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS

SPECIAL DIETS: CHECK TALLY FOR COUNTS.

MENU DATES: A-MON WK1 D B-FRI WK4 D
 METHOD: GELATIN, LIME W/WHIP TOPPING

1. PREPARE GELATIN ACCORDING TO PACKAGE DIRECTIONS.
2. PORTION 3 QUARTS PER PAN.
3. CHILL OVERNIGHT.
4. ON DAY OF SERVICE, WHIP WHIPPED TOPPING IN LARGE MIXER. BEAT TO
FORM SOFT PEAKS. DO NOT OVER WHIP.
5. TOP GELATIN WITH 1/4# LAYER OF WHIPPED TOPPING PER PAN.

MENU DATES: A-MON WK1 D B-MON WK2 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
-METHOD: ORANGE GELATIN SALAD

1. DRAIN FRUIT
REGULAR/MS TEXTURE USE 3 CANS EACH FRUIT.
DS/PUREE TEXTURE - PUREE 1 CAN EACH FRUIT.
2. HEAT 1/2 WATER TO BOIL.
3. DISSOLVE GELATIN IN HOT WATER AND ADD CINNAMON. (SAVE SOME OUT FOR NO
CINNAMON DIETS). ADD REMAINING COLD WATER.
REGULAR/MS TEXTURE.
1. DIVIDE FRUIT INTO 7 PANS.
2. PORTION 3 QUARTS PER PAN OVER FRUIT.
3. CHILL UNTIL SET.
DS/PUREE TEXTURE
1. MIX PUREED FRUIT AND 9 QUARTS GELATIN.
2. PORTION INTO 3 PANS.
3. CHILL UNTIL SET.

CALORIE COUNTS - SEE GELATIN, CITRUS - DIET RECIPE #1204
SPECIAL DIETS - CHECK TALLY SHEET FOR NO CINNAMON GELATIN.

MENU DATES: A-TUE WK2 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
METHOD: HORSERADISH SAUCE

1. MIX INGREDIENTS TOGETHER.

MENU DATES: A-MON WK1 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN errMETHOD: WHITE SAUCE, MEDIUM

1. MELT BUTTER IN KETTLE.
2. STIR IN FLOUR AND MIX UNTIL CREAMY.
3. MIX DRY MILK AND WATER. ADD MILK AND SALT TO ROUX. HEAT STIRRING 
CONSTANTLY UNTIL THICKENED.> Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- inMETHOD: BISCUIT, CHEESE

1. MIX DRY INGREDIENTS.
2. ADD SHORTENING AND CHEESE. MIX UNTIL CRUMBLY.
3. ADD MILK TO DRY INGREDIENTS, ALL AT ONCE.
4. MIX TO FORM A SOFT DOUGH. DO NOT OVER MIX.
5. PLACE DOUGH ON LIGHTLY FLOURED BOARD. KNEAD LIGHTLY. ROLL TO 3/4"
THICKNESS. CUT WITH CUTTER. BISCUITS MAY BE HELD IN REFRIGERATOR
UNTIL TIME TO BAKE.
6. BAKE 77 BISCUITS PER PAN AT 350 DEGREES UNTIL SLIGHTLY BROWN.

DS TEXTURE - SEE BREAD, WHITE RECIPE #1103

MENU DATES: A-MON WK1 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
ÿMETHOD: DRESSING, SLAW

1. COMBINE INGREDIENTS TOGETHER MIXING THOROUGHLY.
2. FOLD INTO SALAD.
3. CHILL UNTIL SERVICE.

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environmMETHOD:
DAY BEFORE SERVICE:
1. PAN BACON IN SHEET PANS.
DAY OF SERVICE:
1. BATCH COOK IN OVENS AT 275 DEGREES. CHECK CLOSLY SO BACON IS COOKED
TO DESIRED DONENESS. DRAIN AND SAVE GREASE. DRAIN OVER BREAD SLICES.

GRIND AND FREEZE ALL LEFTOVER BACON.
GRIND BACON ENDS. COOK TO MEDIUM DONENESS.DRAIN AND SAVE GREASE.
DAY OF SERVICE:
1. REHEAT IN 275 DEGREE OVEN. DRAIN OVER BREAD SLICES.

GRIND AND FREEZE ALL LEFTOVER BACON.
 Abort Edit? ()
SEE FRENCH BREAD RECIPE #1110 -REGULAR/MS TEXTURE
SEE BREAD, WHITE RECIPE #1103 -DS TEXTURE

1. PRE HEAT GRILL TO 360 DEGREES.
2. BEAT EGGS. ADD MILK, SALT, SUGAR AND VANILLA MIXING FOR 2 MINUTES.
3. OIL GRIDDLES WELL WITH BACON GREASE OR BUTTER.
4. DIP BREAD IN EGG BATTER AND FRY ON GRIDDLE UNTIL GOLDEN BROWN.
5. PLACE IN BREAD LINED 4" LONG PAN AND COVER AND HOLD IN LOW OVEN.
6. COOK THROUGHOUT LINE SERVICE TO PRESERVE QUALITY.

PUREE TEXTURE - SEE PANCAKE RECIPE #107

MENU DATES: A-TUE WK1 B
THU WK3 B
MON WK4 B
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating poiMETHOD: PANCAKES

1. PLACE DRY INGREDIENTS IN LARGE MIXING BOWL. MIX, GRADUALLY ADDING
LIQUID INGREDIENTS. DO NOT OVER MIX.
2. USE PANCAKE DISPENSER TO PORTION ON GRILL. SET FOR 3 OZ PANCAKES.
3. COOK AT 350-375 DEGREES. TURN PANCAKES WHEN BUBBLES START BREAKING
ON TOP.
4. CONTINUE TO COOK OTHERSIDE UNTIL GOLDEN BROWN.

TEST FOR DONENESS- RUN CENTER OF PANCAKE, IF SOFT PANCAKE IS DONE.

MENU DATES: A-THU WK5 B

DS/PUREE TEXTURES ONLY: A-THU WK1 B PUREE TEXTURE ONLY: A-THU WK1 B
MON WK2 B THU WK3 B
TUE WK5 B MON WK4 B
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not eno1. BROWN BEEF, DRAIN AND GRIND.
2. ADD ONIONS T MEAT AND CONTINUE UNTIL ONIONS ARE TRANSLUCENT.
3. ADD SEASONINGS AND TOMATO SAUCE TO MEAT, MIXING WELL. SIMMER
UNCOVERED FOR 15 MINUTES, STIRRING OFTEN. STIR IN SMALL AMOUNTS
OF WATER IF MIXTURE BECOMES DRY.
4. MIX REFRIED BEANS WITH MEAT SAUCE.
5. PORTION 3 QUARTS OF MEAT/BEAN SAUCE TO EACH PIZZA PAN (2 CRUST PER
PAN). SPRINKLE 1 1/4# GRATED CHEESE PER PAN.
6. BAKE AT 425 DEGREES FRO 8-10 MINUTES OR UNTIL CHEESE IS MELTED.
WATCH CLOSELY TO NOT OVER COOK.
7. CHOP LETTUCE AND TOMATE. SERVE SEPARATELY.
8. BATCH COOK PIZZAS THROUGHOUT SERVICE LINE.
STAGGER PANS IN OVEN TO ALLOW EVEN BAKING.

DS TEXTURE-MAKES 3 HALF PANS
MEAT SAUCE - 1 1/2 QUARTS PER PAN
CHEESE SAUCE - SEE PIZZA - DS TEXTURE
CRUST- SEE PIZZA - DS TEXTURE

PUREE - SAUCE TO EQUAL 1 3/4 GALLONS
MASHED POTATOES - SEE RECIPE #1005
CHEESE, GRATED 4# SERVE AS GARNISH

SPECIAL DIETS - CHECK TALLY FOR COUNT
BLAND DIETS - SEE BEEF AND NOODLE RECIPE.
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
ÿ1. COOK VEGETABLES UNTIL TENDER.
2. COOK NOODLES IN SEPARATE KETTLE UNTIL TENDER.
3. DRAIN TUNA (SAVING WATER) AND FLAKE.
4. RECONSITUTE MILK. REDUCE WATER BY THE AMOUNT OF TUNA JUICE SAVED.
MAKE A MEDIUM WHITE SAUCE USING BUTTER, FLOUR, SALT, CHICKEN BASE,
MILK, AND TUNA WATER. (SAVE SAUCE FOR MSP TEXTURE.)
5. MIX TUNA AND VEGETABLES INTO SAUCE BLENDING THOROUGHLY.
6. DIVIDE INTO 2" LONG PANS AT 3 QUARTS PER PAN.
7. COMBINE GRATED CHEESE, BREAD CRUMBS AND MELTED BUTTER. SPRINKLE OVER
TOP OF CASSEROLE AT 1 QUART PER PAN.
8. BAKE AT 350 DEGREES FOR 45 MINUTES AND TEMPERATURE OF 180 DEGREES.

PUREE TEXTURE - PUREE TO EQUAL 2 1/2 GALLONS

MSP TEXTURE - FROM MAIN RECIPE TO MAKE 7 SERVINGS
CHECK TALLY SHEET FOR COUNT AND ADJUST RECIPE ACCORDINGLY.
NOODLES, COOKED 3 CUPS
TUNA 1 CUP
GREEN PEPPERS, PUREED 1/4 CUP
CELERY, PUREED 1/4 CUP
ONIONS, PUREED 1/4 CUP
SALT 1 TBL
SAUCE 2 CUPS

MENU DATES: A-TUE WK1 D B-SUN WK4 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error

FOLLOW DIRECTIONS FOR BROCCOLI CHOPPED.

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
1. DRAIN CHERRIES, SAVING JUICE.
2. MIX 1 GALLON CHERRY JUICE WITH CORNSTARCH.
3. BRING REMAINING CHERRY JUICE AND WATER TO BOIL.
4. ADD BUTTER AND SUGAR, STIR TO DISSOLVE.
5. ADD CORNSTARCH MIXTURE TO HOT JUICE, STIRRING CONTINUOUSLY UNTIL
THICKENED.
6. ADD CHERRIES, HEAT TO BOILING AGAIN.
7. PORTION INTO 2" LONG PANS AT 3 QUARTS PER PAN. SAVING 2 1/2 GALLONS
FOR DS/PUREE TEXTURE.
8. PREPARE APPROPRIATE CRUST AND COVERY FILLING.

DS/PUREE TEXTURE-
1. PUREE FILLING TO EQUAL 2 1/4 GALLONS.
2. PAN INTO 3 PANS AT 3 QUARTS PER PAN OR EQUAL PARTS EACH.
3. MAKE TOPPING PER TOPPING, GRAHAM CRACKER RECIPE #1208 DIRECTIONS.

CALORIE COUNTS - CHECK MENU FOR ITEM
SEE APPROPRIATE RECIPE

MENU DATES:
CRISP: A-TUE WK1 L PIE: A-WED WK5 L
SAT WK3 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-poi1. COMBINE SUGARS AND FLOUR.
2. CUT IN SHORTENING UNTIL MIXTURE IS CRUMBLY.
3. FOLD IN OATS.
4. ADD TOPPING TO FRUIT FILLING AT 1 QUART PER PAN.
5. BAKE AT 300 DEGREES FOR 30 MINUTES.

MENU DATES:
CHERRY CRISP: A-TUE WK1 L
SAT WK3 D
PEACH CRISP: SAT WK2 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide 1. CRUSH GRAHAM CRACKER CRUMBS.
2. MELT BUTTER AND ADD CRUMBS. MIX WELL.
3. TOP FRUIT FILLING AT 1 QUART PER PAN.
4. BAKE AT 300 DEGREES FOR 30 MINUTES.

MENU DATES: A-TUE WK1 L
SAT WK2 L
THU WK3 D
SAT WK3 D
WED WK5 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivMETHOD: SYRUP, PINEAPPLE

1. PUREE FRUIT AND SAVE 3 QUARTS FOR CALORIE COUNTS.
2. ADD SUGAR. HEAT IN KETTLE. BRING TO FULL BOIL.
3. TURN OFF HEAT. ADD 1 1/2# BUTTER AND ALLOW TO MELT. BLEND.
4. PLACE SYRUP IN 6" HALF PANS FOR SERVICE LINE. HOLD IN STEAMERS.

CALORIE COUNTS:
1. HEAT PUREED FRUIT AND BLEND BUTTER. PLACE IN 4" HALF PAN.

MENU DATES: A- THU WK1 B Abort Edit? () <>R6002
- floating point not loaded
R600
1. MIX INGREDIENTS.
2. CHILL UNTIL SERVICE.

PUREE TEXTURE - (IF ON MENU)
PUREE TO EQUAL 5 CUPS

MENU DATES: A-FRI WK5 L LESS PUREES: A-TUE WK1 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6
1. OPEN CANS AND DRAIN 3 OUT OF 4 CANS.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE - SEE CHERRIES W/APPLESAUCE - PUREE #711

MENU DATES: A-MON WK2 L CALORIE COUNTS ONLY: A-TUE WK1 L
MON WK4 L SAT WK3 D
FRI WK4 D WED WK5 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH

1. RINSE AND DRAIN BANANAS.
2. CUT IN HALF ON SERVICE LINE.

PUREE TEXTURE - SEE BANANAS, STRAINED RECIPE #713

MENU DATES: LUNCH/DINNER BREAKFAST
A-WED WK4 L A-TUE WK1 B
FRI WK4 B
FRI WK5 B
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floa1. OPEN CANS . PLACE 5 CANS TO A 6" LONG PAN. DRAIN JUICE FROM FIRST
4 CANS PER PAN AND USE 5TH CAN WITH JUICE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE- PUREE TO EQUAL 1 1/4 GALLONS

MENUE DATES: A-TUE WK1 D
A-WED WK2 D
A-MON WK3 D
A-TUE WK4 D
A-TUE WK5 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: METHOD: PEAR WALDORF

1. DRAIN PEARS THOROUGHLY. DICE PEARS.
2. ADD MAYONNASIE TO KEEP PEARS FROM TURNING BROWN.
3. FOLD IN CELERY, SALT, MARSHMALLOWS, AND CHOPPED NUTS.
4. FOLD LIGHTLY UNTIL ALL INGREDIENTS ARE THOROUGHLY COATED.

DS TEXTURE- FROM MAIN RECIPE
PEARS, DRAINED 2-#10 CANS
CELERY, FINELY MINCED 2 CUPS
MARSHMALLOWS 1/2#
MAYONNAISE 1 1/2 CUPS
RAISINS, MINCED 2 CUPS

1. CHOP PEARS INTO SMALL PIECES, THE SIZE OF CRUSHED PINEAPPLE.
2. ADD MAYONNAISE TO PREVENT BROWNING.
3. ADD REMAINING INGREDIENTS AND FOLD LIGHTLY UNTIL ALL INGREDIENTS
ARE WELL COATED.
4. YEILD - 1 1/4 GALLONS DS

PUREE TEXTURE - PUREE FROM DS RECIPE TO EQUAL 1 1/4 GALLONS

SPECIAL DIETS - CHECK TALLY FOR COUNT.
SAVE PEARS 2 1/2 CUPS
CELERY, CHOPPED 1/2 CUP

MENU DATES: A-TUE WK1 L
WED WK2 L
 Abort Edit? () <>R6002
- floating poMETHOD: POTATOES, MASHED

1. MEASURE WATER INTO KETTLE.
2. ADD SALT AND BUTTER. HEAT TO BOILING.
3. ADD POTATO POWDER WHIPPING BRISKLY.
4. CONTINUE TO WHIP UNTIL SMOOTH AND THICKENED TO HOLD SHAPE.
5. HEAT TO 180 DEGREES SERVING TEMPERATURE.

MENU DATES: A-WED WK1 L LESS CALORIE COUNTS A-FRI WK5 D
MON WK2 D
WED WK2 L
TUE WK3 L
SUN WK4 L
WED WK4 L
TUE WK5 L

PUREES ONLY A-TUE WK1 D TUE WK4 L
WED WK1 D TUW WK4 D
FRI WK1 L THU WK4 D
MON WK2 L SAT WK4 D
TUE WK2 L SUN WK5 D
TUE WK2 D MON WK5 L
SUN WK3 D TUE WK5 D
MON WK3 D THU WK5 D
SAT WK3 D FRI WK5 L
MON WK4 D SAT WK5 D

 Abort Edit? () <>R6002
- floating poin1. PLACE PIZZA SHELLS ON SHEET PANS, 2 PER PAN.
2. SPREAD PIZZA TOPPINGS ON TOP AND BAKE ACCORDING TO DIRECTIONS.

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
METHOD: BREAD, FRENCH - HOMEMADE

1. PLACE WATER IN BOWL. ADD ALL INGREDIENTS EXCEPT SAF-INSTANT YEAST.
2. BLEND WATER AND INGREDIENTS TOGETHER FOR 45 SECONDS ON LOW SPEED.
3. ADD INSTANT YEAST BY SPRINKLING OVER CENTER OF BOWL.
MIX ON MEDIUM SPEED FRO 8-10 MINUTES UNTIL DOUGH LEAVES DISED OF BOWL.
4. ADD ENOUGH VEGETABLE OIL TO GREASE SIDES OF BOWL.
5. LET SET IN BOWL TO RISE, DOUBLE IN SIZE.
6. WEIGHT OUT DOUGH INTO 1 1/2# SECTIONS. ROLL OUT FLAT AND ROLL UP INTO
OBLONG LOAF. SEAL EDGES.
7. PLACE ON GREASED SHEET PAN AND ALLOW TO RISE, DOUBLE IN SIZE IN
PROOFING CABINET.
8. BAKE AT 325 DEGREES UNTIL GOLDEN BROWN.
9. BRUSH WITH BUTTER DIRECTLY UPON REMOVING FROM OVEN.

DS TEXTURE - SEE BREAD, WHITE RECIPE #1103

MENU DATES: A-SUN WK2 D
FRI WK5 L

FRENCH TOAST: A-TUE WK1 B
THU WK3 B
MON WK4 B
 Abort Edit? () <>R6002
- floating point not loaded
1. BREAK FRESH EGGS (CHECK TALLY FOR SPECIAL DIETS.) MIX EGGS AND MILK,
WHIP.
2. COVER AND CHILL UNTIL READY FOR USE.
3. GRILL COOK EGGS FOR OMELTES- FOLD AND FORM. PLACE SERVINGS IN
2" LONG PANS AND TOP WITH 1# GRATED CHEESE.
4. HEAT AT 200 DEGREES TO MELT CHEESE.

PUREE TEXTURE - EGG MIXTURE 1 GALLON
CHEESE, GRATED 2 QUARTS
1. GREASE 1-2" HALF PAN. PORTION 3/4 GALLON OF EGGS PLUS
1/2 QUART OF CHEESE INTO EACH PAN.
2. STEAM APPROX. 10-12 MINUTES. DO NOT OVERCOOK.

SPECIAL DIETS - CHECK TALLY SHEET FOR NUMBER OF SERVINGS NEEDED.

MENU DATES: A-WED WK1 B
FRI WK4 B
FRI WK5 B
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0

1. HEAT MEATBALLS IN OVEN ON COOKIE SHEET AND DRAIN.
2. MAKE SAUCE ACCORDING TO METHOD.
3. POUR SAUCE OVER MEATBALLS.
4. SERVE AT 180 DEGREES.

SAUCE - SEE RECIPE #9010

MS/DS/PUREE TEXTURES - SEE RECIPE #216

SPECIAL DIETS: CHECK TALLY FOR COUNTS.

MENU DATES: A-WED WK1 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide b
1. SHAVE PASTRAMI AND PORTION INTO 2 OZ PORTIONS.
2. SLICE CHEESE INTO 1 OZ SLICES.
3. SPREAD BREAD EVENLY WITH MAYONNAISE.
4. PLACE MEAT AND CHEESE AND 3 PICKLE CHIPS ON EACH SANDWICH. CUT SOME
IN HALF FOR DOUBLES AND 12/15 CALORIE COUNTS. (SEE PROJECTED SERVINGS
FOR COUNT.)

MS/DS TEXTURE - SEE RECIPE #218
PUREE TEXTURE - SEE RECIPE #219 & #1005

SPECIAL DIETS: SEE TALLY SHEET FOR ITEMS AND COUNT.

MENU DATES: WED WK1 D
 Abort Edit? ()
1. BATCH COOK IN STEAMER.
2. PLACE LBS PER PAN. ADD 1 TSP SALT TO EACH PAN.
3. COOK TO 180 DEGREES SERVING TEMPERATURE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS

MENU DATES: A-WED WK1 L
THU WK2 L
FRI WK4 L
WED WK5 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floatin
1. DRAIN 3 OUT OF 4 CANS OF FRUIT.
2. PLACE IN 4" PANS.
3. CHILL UNTIL SERVICE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS

MENU DATES: CALORIE COUNTS ONLY
A-WED WK1 L A-FRI WK2 D
SAT WK1 L
SUN WK3 D
FRI WK3 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hover
1. DRAIN 3 OUT OF 4 CANS OF FRUIT.
2. PLACE IN 4" PANS.
3. CHILL UNTIL SERVICE.

MENU DATES: A-WED WK1 D
MON WK4 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space
1. PLACE WATER IN BOWL.
2. ADD ALL INGREDIENTS EXCEPT YEAST.
3. BLEND WATER AND INGREDIENTS TOGETHER FOR 45 SECONDS ON LOW SPEED.
4. ADD YEAST BY SPRINKLING OVER CENTER OF DOUGH.
5. MIX ON MEDIUM SPEED OF 3 SPEED MIXER APPROX. 8 TO 10 MINUTES.
6. COVER DOUGH IN BOWL. LET SET UNTIL DOUBLED IN SIZE.
7. PLACE 6# DOUGH ON TABLE. FLATTEN BY HAND. PLACE FILLING MIXTURE IN
CENTER OF DOUGH. 10 EGGS, .25# ONIONS, 4.5# CHEESE, PER PAN.
8. FOLD FOUR CORNERS TO CENTER OVER FILLING MIXTURE. USING A SCRAPPER,
CHOP DOUGH UNTIL FILLING IS BLENDED EVENLY INTO DOUGH.
9. PROOF UNTIL DOUGH HAS DOUBLED IN SIZE AGAIN.
10. BAKE AT 375 DEGREES FOR APPROX 18 MINUTES.
11. REMOVE FROM OVEN AND WHILE STILL HOT SOAD WITH MELTED BUTTER.

DS/PUREE TEXTURE - SEE RECIPE ONION/CHEESE BUTTER #1504

MENU DATES: A-WED WK1 L

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý:
MENU DATES: A-WED WK1 D
TUE WK2 D
MON WK3 D
TUE WK4 D
TUE WK5 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for enviro
1. PLACE ON COOKIE SHEETS 2" APART.
2. BAKE FOR 12 MINUYES AT 300 DEGREES.
3. COOL. STORE IN TEMP. STACKER LINED WITH PLASTIC WRAP.
4. FREEZE EXTRAS WHEN SERVICE IS FINISHED.


MENU DATES: WED WKI D
WED WK2 D
THU WK5 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack ov
1. CREAM BUTTER AND SUGAR (MEDIUM SPEED) FOR 5 MINUTES.
2. ADD EGGS AND VANILLA. BLEND (MEDIUM SPPED) FOR 2 MINUTES.
3. ADD SIFTED DRY INGREDIENTS. MIX ON LOW SPEED.
4. MEASURE COOKIE DOUGH WITH #40 DIPPER ONTO LINED BAKING SHEET ABOUT 
1 1/2 INCHES APART.
5. BAKE AT 400 DEGREES FOR 7 MINUTES OUR UNTIL LIGHTLY BROWNED ON BOTTOM.

MENU DATES: DS/PUREE/CC ONLY DS/PUREE ONLY PUREE/CC ONLY
A- MON WK 4 D MON WK2 L WED WK3 D FRI WK4 L
THU WK5 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error

1. COOK SUGAR, COCOA, CORNSTARCH, CREAM OF TARTER AND WATER TO A SOFT
BALL STAGE.
2. REMOVE FROM HEAT, COOL AND SWIRL INTO SUGAR COOKIE DOUGH.
3. CONTINUE TO BAKE COOKIES ACCORDING TO SUGAR COOKIE DIRECTIONS.

MENU DATES: WED WK1 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexpl
1. MAKE SUGAR COOKIES ACCORDING TO DIRECTIONS.
2. SPRINKLE EACH COOKIE BEFORE BAKING WITH SMALL AMOUNT OF CINNAMON
SUGAR.

MENU DATES: A-SAT WK1 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009

1. MELT BUTTER, BLEND IN FLOUR TO MAKE ROUX.
2. MIX DRY MILK AND WATER AND STIR INTO ROUX.
3. MIX WITH WIRE WHIP UNTIL SMOOTH AND HOT.
4. ADD MUSHROOM SOUP AND HEAT TO 170 DEGREES.

SPECIAL DIETS - CHECK TALLY FOR ITEMS AND COUNT

MENU DATES: A-WED WK1 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nsta
1. COOK LENTILS IN BEEF STOCK AND WATER FOR ONE HOUR OR UNTIL TENDER.
2. ADD OTHER INGREDIENTS. SIMMER UNTIL VEGETABLES ARE TENDER.

DS TEXTURE - MINCE TO EQUAL 1 3/4 GALLONS
PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS
SEE VEGETABLE - PUREE/SPECIAL TO ADD TO PUREE SOUP

SPECIAL DIETS: CHECK TALLY FOR ITEMS AND COUNT

MENU DATES: A-WED WK1 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
-
1. DIP WAFFLES IN EGG AND MILK MIXTURE.
2. PLACE ON GRILL AND FRY UNTIL GOLDEN.
3. HOLD IN 4" PANS WITH BOTTOM COVERED WITH BREAD SLICES.

MENU DATES: A-THU WK1 B
MON WK2 B
TUE WK5 B
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R600
REGULAR TEXTURE
HAM - 14 3/4#
1. SLICE HAM INTO 2 OZ SLICES.
2. PLACE SLICES STAGGERED INT 2" LONG PANS AND STEAM FOR 25-30 MINUTES
OR TO 180 DEGREES INTERNAL TEMPERATURE.
MS/DS TEXTURE
HAM - 13#
1. GRIND HAM.
2. PLACE IN 4" LONG PAN AND STEAM FOR 25-30 MINUTES OR TO 180 DEGREES.

PUREE TEXTURE - SEE HAM, BREAKFAST - PUREE RECIPE #113

MENU DATES: A-THU WK1 B
TUE WK2 B
MON WK3 B
THU WK5 B Abort Edit? () 1. GRILL PORK CHOPLETS FOR 8-10 MINUTES. (SEE PROJECTED SERVINGS
SHEETS FOR COUNTS.)
HOLD IN 4" LONG PAN IN SLOW OVEN FOR LINE SERVICE.

NO PORK DIETS: CHECK TALLY SHEET FOR COUNT (SERVE CHICKEN FRIED STEAK,
COOK 20 MINUTES AT 275 DEGREES.)

MENU DATES: A-THU WK1 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
g
REGULAR TEXTUREUT 
TURKEY 26#
SPAGHETTI 10 1/2#
MS/DS/PUREE TEXTURE
TURKEY 18#
SPAGHETTI 7#
1. CUT TURKEY INTO 1/2 INCH CUBES FOR REGULAR TEXTURE AND GRIND TURKEY
FOR MS/DS/PUREE TEXTURES. PLACE IN 6" LONG PANS. STEAM FOR 45
MINUTES.
2. COOK SPAGHETTI IN KETTLE FOR 12-15 MINUTES. CHECK FOR DESIRED
TENDERNESS. DRAIN.
3. IN SEPARATE KETTLE MELT BUTTER. STIR IN FLOUR TO FORM ROUX. COOK
FOR 5 MINUTES.
4. ADD MILK, CHICKEN BASE, ONIONS, AND PIMENTOES. COOK UNTIL THICKENED.
5. DRAIN 8 GALLONS OF SAUCE INTO LARGE POT. MIX WITH SPAGHETTI AND
REGULAR TEXTURED TURKEY.
6. MIX GROUND TURKEY, AND SPAGHETTI WITH REMAINING SAUCE.
7. PORTION INTO 2" LONG PANS AND TOP WITH GRATED CHEESE. (SAVE FOR PUREE
TEXTURE AND SPECIAL DIETS - CHECK TALLY FOR COUNT)
8. BAKE AT 275 DEGREES UNTIL CHEESE MELTS.

PUREE TEXTURE - PUREE MS/DS TEXTURE TO EQUAL 2.5 GALLONS

MENU DATES: A-THU WK1 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
ÿ
1. HEAT CARROTS IN KETTLE TO 180 DEGREES.

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLONS
ADD SPECIAL INGREDIENTS - SEE RECIPE #577

SPECIAL ITEMS: CHECK TALLY SHEET FOR ITEMS AND COUNT

MENU DATES: A-THU WK1 D PUREE ONLY: A-SAT WK1 L
WED WK2 L THU WK4 D
FRI WK3 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- n1. DRAIN BEANS.
2. COMBINE VEGETABLES AND SEASONINGS. COVER BEANS AND MARINATE OVERNIGHT
IN REFRIGERATOR.

PUREE TEXTURE - PUREE TO EQUAL 1 1/4 GALLON

MENU DATES: THU WK1 L

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- i
1. IN MIXING BOWL, SLOWLEY ADD DRY GELATIN TO APPLESAUCE, MIXING
THOROUGHLY. TOO MUCH GELATIN WILL CAUSE APPLESAUCE TO THICKEN.

MENU DATES: A-THU WK1 L
THU WK4 D
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- in
1. PLACE 1 TABLESPOON OIL, 7# RICE AND 1 GALLON WATER INTO REQUIRED
NUMBER OF 4" PANS.
2. COVER TIGHTLY WITH FOIL AND PLACE IN 350 DEGREE OVEN FOR 45 MINUTES
TO 1 HOUR.
3. USE A LARGE WIP TO FLUFF BEFORE SERVICE.

MENU DATES: A-THU WK1 D
FRI WK2 D
THU WK5 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einv
1. PORTION INTO APPROPRIATE COUNT ACCORDING TO LIVING AREA BREAKDOWN.

CALORIE COUNTS: SEE MENU FOR CALORIE COUNT FRUIT IF THEY DO NOT RECEIVE
SHERBET.

MENU DATES: A-THU WK1 D
SUN WK5 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated

1. CREAM SHORTENING AND SUGAR FOR 10 MINUTES.
2. ADD VANILLA AND EGGS, MIX UNTIL WELL BLENDED.
3. COMBINE IN SEPARATE CONTAINER DRY INGREDIENTS.
4. TO SOUR MILK COMBINE DRY MILK, WATER, AND VINGEAR.
5. ADD DRY INGREDIENTS ALTERNATELY WITH SOUR MILK. MIX ONLY UNTIL
SMOOTH.
6. PORTION 3 QUARTS EACH IN 3 SHEET PANS FOR DS AND PUREE TEXTURES.
7. ADD RAISINS AND ORANGE TO REMAINING BATTER AND MIX. (SAVE 1 CUP
RAISINS AND 1/4 CUP ORANGES, GROUND FOR FROSTING)
8. PORTION REMAINING BOTTER IN SHEET PANS 3 QUARTS EACH.
9. BAKE AT 300 DEGREES FOR 35 MINUTES.

MENU DATES: A-THU WK1 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error
1. CREAM BUTTER AND SUGAR.
2. ADD VANILLA, SALT, ORANGE JUICE AND LEMON JUICE. BEAT UNTIL
SMOOTH.
3. FROST 3 CAKES FOR DS AND PUREE TEXTURES.
4. ADD RAISINS (1 CUP) AND ORANGES, GROUND (1/4 CUP) FROM CAKE RECIPE
TO REMAINING FROSTING.
5. FROST REGULAR AND MS TEXTURE.

MENU DATES: A-THU WK1 L

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point er
1. COMBINE VINEGAR, WATER, SUGAR, SOY SAUCE AND SALT. BRING TO A BOIL.
2. MIX CORNSTARCH AND WATER INTO A SMOOTH PASTE.
3. ADD TO HOT LIQUID. COOK UNTIL CLEAR.
4. SAUTE VEGETABLES IN FAT FOR 5 MINUTES. ADD VEGETABLES AND PINEAPPLE
TO SAUCE.
5. SERVE AS GRAVY OVER MEAT - 2 OZ PORTIONS.

PUREE TEXTURE - PUREE 1 1/4 QUARTS INTO PUREE PORK CHOPLET AND RICE.

MENU DATES: A-THU WK1 D
 Abort Edit? () <>R6002
- floating
1. IN KETTLE, COMBINE SUGAR, WATER, AND MAPLE FLAVORING.
2. BRING TO A BOIL, STIRRING OCCASIONALLY TO FULLY DISSOLVE SUGARS.
3. TURN OFF HEAT.
4. ADD BUTTER, ALLOW TO MELT AND BLEND IN.

MENU DATES: A-THU WK1 B
MON WK2 B
THU WK2 B
THU WK3 B
TUE WK5 B
THU WK5 B Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment

1. HEAT SYRUP IN KETTLE.

MENU DATES: A-THU WK1 B
MON WK2 B
THU WK2 B
THU WK3 B
TUE WK5 B
THU WK5 B Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer
1. PAN 34 HAMBURGER PATTIES TO A COOKIE SHEETS.
2. BATCH COOK UNTIL BROWNED, AND OF MEDIUM DONENESS.
3. HEAT PANS THAT YOU WILL PLACE HAMBURGERS ON BUN INTO. LINE PANS
WITH DRY BREAD BEFORE ADDING HAMBURGERS. COVER TIGHTLY WITH FOIL.
KEEP HOT UNTIL SERVICE IN 200 DEGREE OVEN.
4. DO NOT HAVE MADE MORE THAN 20 MINUTES AHEAD. MAKE THROUGHOUT SERVICE.

SPECIAL DIETS - CHECK TALLY FOR ITEMS AND AMOUNTS.

MENU DATES: A-FRI WK1 L Abort Edit? () 1. PAN 34 HAMBURGER PATTIES TO A COOKIE SHEET.
2. BATCH COOK UNTIL BROWNED. AND OF MEDIUM DONENESS.
3. HEAT PANS THAT YOU WILL PORTION HAMBURGER PATTIES ONTO. LINE PANS
WITH DRY BREAD BEFORE PLACING HAMBURGER ON BUN.
4. COVER TIGHTLY WITH FOIL. KEEP HOT UNTIL SERVICE IN 200 DEGREE OVEN.
5. DO NOT HAVE MADE 20 MINUTES AHEAD. MAKE THROUGH OUT LINE SERVICE.

MENU DATES: A-TUE WK3 D Abort Edit? () <>R6002
- floating po
1. PAN FISH NUGGETS ON COOKIE SHEETS. DO NOT PAN TOO TIGHTLY TOGETHER.
2. HEAT AT 350 DEGREES APPROXIMATELY 10-12 MINUTES. TURN DOWN TO 225
DEGREES WHEN GOLDEN IN COLOR.
3. CHECK TEMPERATURE IS AT 170 DEGREES INTERNALLY.
4. BATCH COOK SO THE FISH DOES NOT DRY OUT.
5. HEAT PANS THEY ARE GOING TO BE PORTIONED OUT OF.

SERVE 1/C-2/C FISH FILLETS - CLIENTS ONLY

PUREE TEXTURE - SEE CREAMED TUNA RECIPE #227

MENU DATES: A-FRI WK1 D
FRI WK2 L
THU WK3 L
1. PAN FISH FILLETS IN 2" PAN.
2. COVER WITH LEMON JUICE AND GARNISH WITH PAPRIKA.
3. PLACE 2" PAN 1/2 FULL OF WATER IN OVEN TO PRESERVE MOISTURE.
4. BAKE AT 275 DEGREES FOR 30 MINUTES OR TO INTERNAL TEMP OF 150
DEGREES.

SPECIAL DIETS - CHECK TALLY FOR ITEMS AND COUNT.
NO FISH DIETS - SEE TALLY

MENU DATES: A-FRI WK1 D
FRI WK2 L
THU WK3 L null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflo
1. DISSOLVE BEEF BASE IN WATER.
2. DRAIN TOMATOES (SAVE JUICE).
3. IN SEPARATE PAN MIX CORNSTARCH WITH COLD JUICE FROM TOMATOES.
4. MIX REMAINING INGREDIENTS, INCLUDING CHOPPED TOMATOES IN JUICE AND
BRING TO BOIL.
5. SIMMER AT 190 DEGREES UNTIL THICKENED SHOULD NOT BE A SOUP
CONSISTENCY.

PUREE - PUREE TO EQUAL 1 1/4 GALLONS
ADD SPECIAL RECIPE #577 TO PUREE MIXTURE

SPECIAL DIETS - CHECK TALLY FOR ITEM AND AMOUNTS.

MENU DATES: A-FRI WK1 D
WED WK2 D
THU WK4 L Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error

1. CUT FRUIT INTO BITE SIZED PIECES.
2. MIX ALL FRUIT THOROUGHLY.

SPECIAL DIETS - CHECK TALLY FOR ITEMS AND COUNT.

MENU DATES: A-FRI WK1 L
TUE WK3 D
MON WK5 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow

1. PAN 1 1/2 PACKAGE FOR EACH COOKIE SHEET.
2. HOLD IN WALK-IN UNTIL A HALF HOUR BEFORE SERVICE.
3. COOK IN OVEN AT 350 DEGREES FOR 20 MINUTES.

PUREE TEXTURE - SEE MASHED POTATOES RECIPE #1005
1/C-2/C DONOT SENT TATER TOTS SEND MASHED POTATOES TO CLIENTS ONLY.

MENU DATES: A-FRI WK1 L
SAT WK3 D
THU WK4 D

 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignmen
1. COOK POTATOES IN WATER FOR 20 MINTUES.
2. IN SEPARATE KETTLE, MELT BUTTER AND STIR IN FLOUR, BLENDING UNTIL
SMOOTH.
3. MAKE WHITE SAUCE ACCORDING TO DIRECTIONS.
4. MIX PEPPER INTO WHITE SAUCE.
5. POUR SAUCE OVER POTATOES AND ADD ONIONS. FOLD LIGHTLY UNTIL ALL
POTATOES ARE COATED.
6. WITH HAND MASHER MINCE FOR DS TEXTURE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLONS

PUREE TEXTURE - MAKE MASHED POTATOES RECIPE #1005 FOR 30 AND ADD
1/2 GALLON WHITE SAUCE FOR 1/2 GALLON WATER.

MENU DATES: A-FRI WK1 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error

1. MIX DRY INGREDIENTS, INCLUDING DRY MILK.
2. ADD SHORTENING. CUT IN UNTIL CRUMBLY.
3. ADD WATER ALL AT ONCE. MIX TO FORM SOFT DOUGH. DO NOT OVERMIX.
4. PLACE DOUGH ON LIGHTLY FLOURED BOARD AND KNEAD LIGHTLY. DO NOT OVER
KNEAD AS TO RESULT IN TOUGH BISCUITS.
5. ROLL 1 1/2" THICK. CUT WITH CUTTER.
6. PLACE ON BAKING SHEETS 1/2" APART.
7. BATCH BAKE AT 350 DEGREES FOR 12-15 MINUTES. BAKE THROUGHOUT LINE
SERVICE TO HAVE WARM BISCUITS.
NOTE: DO NOT HOLD OVERNIGHT. BAKE AS SOON AS READY, THEY GET HARD
OTHERWISE. SAVE FOR BREAKFAST IN CLOSED PROOFING CABINET.

MENU DATES: A-FRI WK1 B
SUN WK4 D
THU WK4 B Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by
1. MIX ACCORDING TO PACKAGE DIRECTIONS.

SPECIAL DIETS - CHECK TALLY FOR FRUIT AND COUNT

MENU DATES: A-FRI WK1 D DS/PUREE ONLY: A-THU WK3 L
TUE WK5 D WED WK4 D
 <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not e
1. MIX TOGETHER INGREDIENTS AND LET REFRIGERATE OVERNIGHT.

MENU DATES: A-FRI WK1 D Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN erro1. BROWN BEEF AND ONIONS TOGETHER.
2. ADD TOMATOES TO BROWNED MEAT AND ONIONS.
3. IN SEPARATE KETTLE, COVER BEANS WITH WATER AND COOK FOR 2 HOURS OR
UNTIL TENDER. ADD SEASONINGS AND MEAT MIXTURE.
4. SIMMER FOR 1 1/2 HOURS.
5. TOP WITH THE CHEESE ON THE SERVING LINE.

DS TEXTURE: MINCE TO EQUAL 1 3/4 GALLONS.

PUREE TEXTURE: PUREE TO EQUAL 1 3/4 GALLONS.

MENU DATES: A- SAT WK1 L
TUE WK4 L
 Abort Edit? () <>R6002
1. CRACK FRESH EGGS INTO 2" LONG PANS. POUR FROZEN EGGS INTO 2" LONG
PANS. COOK IN STEAMERS UNTIL HARD COOKED.
2. CHOP EGGS.
3. COMBINE REMAINING INGREDIENTS. FOLD INTO EGGS.

MSP TEXTURE
EGGS, HARD COOKED - 2 OZ
MAYONNAISE 2 T.
SALT 1/4 t

PUREE TETURE - PUREE TO EQUAL 1 GALLON

SPECIAL DIETS - LO CHOL:SEE RECIPE #231 TUNA SALAD
LO SODIUM AND BLAND: OMIT PICLE RELISH
CHECK TALLY SHEET FOR COUNTS

MENU DATES: A-SAT WK1 L
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-time error xDOMAIN error
ySING error
zTLOSS error
ÿ
1. MIX TOGETHER INGREDIENTS.

MSP TEXTURE:
TUNA 1/2 CUP
MAYO 2 T
CELERY SALT 1 t

PUREE TEXTURE - PUREE TO EQUAL 1 GALLON IF ON MAIN MENU

SPECIAL DIETS - CHECK TALLY FOR COUNT.

MENU DATES: A-MON WK3 D SPECIAL DIETS: A-SAT WK1 L(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ REGULAR TEXTURE:
CELERY STICKS

MS TEXTURE:
CELERY, CHOPPED

DS TEXTURE:
CELERY, CHOPPED, BLANCHED
 Abort Edit? () <>R6002
- floating point not loaded
R6001
- null pointer assignment
ý: MATH
- floating-point error: einvalid
gdivide by 0
hoverflow
nstack overflow
pexplicitly generated
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not enough space for environment
ü
ÿrun-(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- not eno1. Drain fruit
2. Chop Peaches, Paers and Apples into approx. 2 - 2 1/2 pieces.
3. Add Pineapple and Mandarin oranges.
4. Pour chilled dressing over fruit. Stir gently to blend fruits and
dressing. Chill until service.
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBDO..........DA(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
RDO ......DA(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R600DO DA
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
-DO DA
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
-DO DA
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
-DA .....................DA(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer dividMETHOD: SAGE DRESSING

1. CUBE BREAD AND ADD SEASONINGS. SAVE 2 QUARTS FOR MSP TEXTURE.
2. ADD ONIONS, AND CELERY TO BREAD MIXTURE. MIX LIGHTLY.
3. ADD BROTH, FAT AND EGGS. AVOID OVER MIXING-CAUSING SOGGY DRESSING.
4. PLACE DRESSING INTO 4" LONG PANS. COVER TIGHTLY.
5. BAKE AT 275 DEGREES FOR 1 HOUR.

PUREE TEXTURE
PUREE WITH 2 QUARTS GRAVY TO EQUAL 1 1/2 GALLONS OF MIXTURE.

MSP TEXTURE-INGREDIENTS FROM MAIN RECIPE
VEGETABLES, PUREED 2 CUPS
BROTH 1 1/2 CUP
BREAD CUBED 2 QUARTS
BROTH 2/3 CUP
FAT, MELTED 2 TBL
EGGS, FROZEN 3 1/2 TBL

1. PUREE VEGETABLES WITH 1/2 CUP BROTH.
2. MIX INTO BREAD CUBES.
3. ADD 2/3 CUP BROTH, FAT AND EGGS.
4. BAKE AT 275 DEGREES FOR 45 MINUTES.

MENU DATES: A-SUN WK1 L B-SUN WK3 L
SUN WK4 L(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 

Cream together Sugar, Eggs & Butter
Core, Peel & dice Apples
Sift together Flour, Nutmeg, Cinnamon, Salt & Baking Soda
Mix above ingredients until blended
Pour into greased pan and Bake at 350 for 1 hour + 10 min.

SERVE WARM WITH BUTTER RUM SAUCE
disk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBTCombine all ingredients in sauce pan
Bring to Boil
Remove from heat after one min.

Serve warm over Hot Apple Pudding Cake(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:test add then method
ksksksksksksks(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- intMETHOD: BEEF STEW
PREP
1. CLEAN AND CUT VEGETABLES THE DAY BEFORE SERVICE. COVER WITH WATER
AND STORE UNDER REFRIGERATION.
DAY OF SERVICE
1. MELT SHORTENING IN KETTLE.
2. DREDGE BEEF CUBES IN FLOUR (FIRST LISTING). BROWN BEEF IN HOT 
SHORTENING SLOWLY AND THOROUGHLY ON ALL SIDES TO RICH BROWN COLOR.
3. ADD WATER, COVER, REDUCE HEAT AND SIMMER FOR 2 HOURS. STIR
OCCASIONALLY TO PREVENT STICKING. IF FAT COLLECTS ON SURFACE, SKIM.
4. COOK CARROTS WITH MEAT, THEN WHEN PARTICALLY COOKED, ADD OTHER
VEGETABLES. ADD PEAS JUST BEFORE FINISHED COOKING.
5. THICKEN AND CHECK FOR TASTE. HEAT TO 180 DEGREES.

MS/DS TEXTURE - SEE BEEF STEW - MS/DS #210

PUREE TEXTURE - TO EQUAL 2 GALLONS FROM MS/DS RECIPE

MENU DATES: A-MON WK1 L
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[METHOD: BEEF STEW
PREP
1. CLEAN AND CUT VEGETABLES THE DAY BEFORE SERVICE. COVER WITH WATER
AND STORE UNDER REFRIGERATION.
DAY OF SERVICE
1. MELT SHORTENING IN KETTLE.
2. DREDGE BEEF CUBES IN FLOUR (FIRST LISTING). BROWN BEEF IN HOT 
SHORTENING SLOWLY AND THOROUGHLY ON ALL SIDES TO RICH BROWN COLOR.
3. ADD WATER, COVER, REDUCE HEAT AND SIMMER FOR 2 HOURS. STIR
OCCASIONALLY TO PREVENT STICKING. IF FAT COLLECTS ON SURFACE, SKIM.
4. COOK CARROTS WITH MEAT, THEN WHEN PARTICALLY COOKED, ADD OTHER
VEGETABLES. ADD PEAS JUST BEFORE FINISHED COOKING.
5. THICKEN AND CHECK FOR TASTE. HEAT TO 180 DEGREES.

MS/DS TEXTURE - SEE BEEF STEW - MS/DS #210

PUREE TEXTURE - TO EQUAL 2 GALLONS FROM MS/DS RECIPE

MENU DATES: A-MON WK1 L
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[You design your own format for method.
1. Trim excess fat from Pork Roast and dice in 1/2 inch cubes
2. Sautee pork cubes in small amount of Olive oil.
3. Dice Onions and add 4 cups to pork ... sautee 5 min.
4. ..........


Serving Suggestions: (R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]METHOD: SCANDINAVIAN VEGETABLES

1. PLACE VEGETABLES IN 4" LON PANS, 3/4 FULL.
2. COOK IN STEAMERS 7 MINUTES. CHECK AND STIR.
3. COOK ADDITIONAL TIME, BUT DO NOT OVER COOK. CHECK FOR DESIRED
DONENESS.
4. BATCH COOK TO PROVIDE QUALITY VEGETABLES THROUGHOUT SERVICE LINE.

DS TEXTURE - MINCE TO EQUAL 1 1/4 GALLON

PUREE TEXTURE - SAVE 1 1/2 GALLON VEGETABLES
SEE VEGETABLES -PUREE/SPECIAL FOR REMAINING INGREDIENTS AND METHOD.

MENU DATES: A-SUN WK1 L B-TUE WK2 D
TUE WK5 D
(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide byDO THIS STUFF(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6DODOODODODODODODODO(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
DLDLDLDLDLDLDLDLDL(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
slsllslslsls(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R60DLDLDLDLD(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
DODODODOD(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
FPFPFPFPFPF(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R600CCCCCCC(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
-WWWW(R)disk fulldisk full.NTXdisk full->->->CNLDMAUEUIUHELP




.T..F. 


9#ALNXY!9#$*L#Y CR DBTFÚÄ¿³ÙÄÀ³ÉÍ»º¼ÍȺ COMSPEC/c
"[]|<>+=;,.DBF.DBF.DBF.DBF.DBT.DBT.DBT.DBT.TXT.TXT.MEM.MEM.FRM.LBL.TMP.PRN\/:\/:\/:<>R6002
- floating point not loaded
R6000
- stack overflow
R6003
- integer divide by 0
R6009
- noDJDJDJDJDDJ

  3 Responses to “Category : Databases and related files
Archive   : RECMGT32.ZIP
Filename : FOODLIST.DBT
”

  1. Daniel says:
    January 27, 2013 at 3:59 pm

    Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!

  2. Joshie says:
    March 18, 2014 at 4:57 pm

    This is so awesome! 😀 I’d be cool if you could download an entire archive of this at once, though.

  3. DiskingRound says:
    January 14, 2015 at 10:57 pm

    But one thing that puzzles me is the “mtswslnkmcjklsdlsbdmMICROSOFT” string. There is an article about it here. It is definitely worth a read: http://www.os2museum.com/wp/mtswslnk/