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A
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A
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P
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M
Water b ased
1to2 servings
High(10)
2t06
(1cup/serving)
3to4 servings
High(10)
7 to 11
1can(10-oz.)
High(10)
6
t
7
Milkbased
1to2 servings
Meal-High (7)
3tot?
(1cup/serving)
3to4 servings
Meal-High (7)
8to i2
1can(10-oz.)
Meal-High(7)
6t07
T
i
Cover s oups withwaxpapererplastic wrap.
reconstituted
Vegetables
Small p ieces: p eas,beans, c orn,etc.
1to2 servings
High(N?)
1103
(%cuphwrving)
3t04 servings
High(10)
3to4%
1can16-02.
High(10)
~~ ~04$4
Large pieces orwhole: a sparagus spmrs,
1to2 servings
High(10)
l%t*3
cornonthecob,etc.
3 to4servings
High(10)
3to4!4
1can(16=02,)
High(10)
4 tc)4%
Mashed potatoes
1to2 servings
High(10)
1to3
(%cup/serving)
3 to4 servings
High(IO)
3to6
Tip:Cover v egetables formost e ven heating,
—
s
I%sscrt: c hocolate, butterscotch
'hcup
High(lO)
1to 1!4
1cup
High(10)
~~t~'2yJ
Meatormain dish,chunky type: g iblet g ravy,
%cup
High(lO)
1%to2%
spaghetti sauce, e tc.
1cup
High(10)
2%tQ4
1can(16-02,)
High(10)
4t06
Creamy type
%Cup
High(IO)
1to 1!4
1cup
High(10)
T c
~
foodtoprevent spatter,
2 to2!4
I!k3k!ry
RNNki
Cake, c offee cake, d oughnuts, sweet r oils,
1piece
nutorfruitbread
2 pje~~~
4 pieces
%in.cwkeor
12rollsor
doughnuts
Dinner r olls,muffins
1
:
6 to8
Pie:fruit,nutorcustard
%of%in$
p
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e
slice
1dice
2 slices
(useminimum timeforcustard)
4 slices
9=irt. pie
Tip:Donotcover.
L (
L (
L (
L (
Medium (5)
Me&tm(!5)
Medium(5)
Medium (5)
High{IO)
High(IO)
Meal-High(7)
Med4?igh(7)
?42
t 1
1to2
IMto2%
2to4
Griddle F oods
i%wkcs,French toast o rwaffles ( 3~in. ~4-in.]
I%in,notopping
2 or3pieces
High(iO)
1to 1!4
Syrup &butter
2 or3pieces
High(10)
1to 1!4
With 2 stiwwgc patties (cooked)
2 or3pieces
High{10)
1!4to 1%
T
i
1 n ~
o
v
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Beveqes
CM&,
tw,
ckkw, o therwtilcr b wxi
1to2cups
High(IO)
~~t~~~
--c-
3 [04cups
High(IO)
6t07
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——
COCOU,
othermilkbused
I to? cups
Meal-High (7)
~yJf~7
3 to4 cups
_
'1'ill:Dtlll(ltCf)VCr6
Meal-High (7)
7 to
10
1
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