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USER GUIDE
FOR
THE RECIPE PROCESSOR
VERSION 2.9.5
(C) Copyright 1980, 1984, 1989 - 1992
TABLE OF CONTENTS
SUBJECT PAGE
-----------------------------------------------------------------
INTRODUCTION ...................................................1
PROGRAM HISTORY ................................................1
CREDIT WHERE CREDIT IS DUE .....................................1
PROGRAM REQUIREMENTS ...........................................2
PROGRAM CAPACITY ...............................................2
KEYBOARD DESCRIPTIONS ..........................................2
PROGRAM FILES ..................................................3
GETTING STARTED ................................................3
TIPS FOR GETTING THE MOST OUT OF THE RECIPE PROCESSOR ..........4
THE RECIPE SCREEN ..............................................5
THE MAIN MENU ..................................................5
PROGRAM/DIRECTORY INITIALIZATION ...............................6
ADDING RECIPES .................................................6
RECIPE NAME ...............................................7
RECIPE CATEGORY AND SUB CATEGORY ..........................7
AMOUNT SERVED .............................................7
INGREDIENT ENTRY ..........................................7
QUICK ENTRY FOR MEASURE AND INGREDIENT DESCRIPTION ........8
DIRECTIONS ENTRY ..........................................9
THE "SEARCH BY" MENU ...........................................10
THE PRINT MENU .................................................12
THE SHOPPING LIST ........................................13
THE DELETE MENU ................................................13
THE UTILITIES MENU .............................................14
CATEGORY MAINTENANCE ......................................14
QUICKING FILE MAINTENANCE .................................14
PROGRAM CONFIGURATION .....................................15
USING MARKED RECIPES ...........................................17
IMPORTING RECIPES ..............................................19
FORMATTED IMPORT ..........................................19
UNFORMATTED IMPORT (ASCII IMPORT) .........................19
RECIPE COSTING .................................................21
BACKING UP THE DATA FILES ......................................22
USING A MOUSE ..................................................22
CALORIE CALCULATOR - HOW IT WORKS ..............................22
DISCLAIMER .....................................................23
COMMON QUESTIONS ...............................................23
ORDER FORM .....................................................25
INTRODUCTION
The Recipe Processor is a program that's designed to manipulate kitchen
recipes, much in the way a word processor manipulates text. This
program allows you to store your favorite recipes for later use and
print out. In addition, you can manipulate the number of servings the
recipe will yield, instantly adjusting the amounts of each ingredient.
You can also instantly convert from one measure to another, for
example, converting ounces to cups, or tablespoons to ounces. It's
calorie calculator will tell you how many calories, fat, cholesterol and
sodium are in each serving. You can quickly browse through your recipes,
by recipe category, ingredient, or through the entire recipe data base.
It's powerful recipe marking ability will allow you to group organize
your recipes for export, printing, deleting, or for building a shopping
list. You can edit the shopping list and add items that are not
currently in the Recipe Processor's data base. In addition, the program
can import and export recipes (Meal-Master & Compu-Chef compatible),
allowing easy sharing of recipes between two computers.
PROGRAM HISTORY
The Recipe Processor was conceived in 1978, when I purchased my first
computer, a TRS-80 model 1. In order to keep my wife interested in the
computer (and to justify the cost) I told her of all the wonderful
things that it could do for her in the kitchen. Unfortunately, I did
not have the disk drives necessary for the I/O, and the program remained
75% completed until 1980, when I purchased a TRS-80 model 3 computer.
With 2 single sided floppy diskette drives, the Recipe Processor was
finally up and running.
In 1984 the program was converted to run on a Model 4 TRS-80, which
allowed the luxury of an 80 x 24 screen, inverse video, and double sided
floppy drives. Written in interpretive BASIC (only 29K user space) the
program relied on a complex system of overlays in order to perform its
many functions. Needless to say it was not a speed demon.
The Recipe Processor remained unchanged until 1989, when I decided to
convert the program to run in the MSDOS environment. To speed up the
program, it was rewritten using Turbo Pascal. One of my friends, who
was kind enough to test the program, suggested that I add an
import/export feature to allow easy transfer of recipes from computer to
computer. He also suggested that the import feature be able to read the
large database of recipes that were available on the Compuserve network.
The end result that you see is basically the same program that was
written back in 1980, spiced up a bit with pull down menus, pop up
windows, and dialog boxes.
CREDIT WHERE CREDIT IS DUE
If you program in Turbo Pascal, I recommend that you purchase Turbo
Pascal Innovations, by Rockland Publishing. This book supplied me with
many of the routines that were used in the program for the menu system
and popup windows. The book comes complete with all of its routines
already on diskette. This alone is worth the price! No, I do not get
any royalties for plugging this book. Simply put, this is a great book
and a must for anyone who uses Turbo Pascal.
Calorie, fat, cholesterol and sodium values were obtained from:
The Complete Book of Food Counts, by Corinne T. Netzer.
Page 1
PROGRAM REQUIREMENTS
Computer : IBM PC, XT, AT, PS/2, or 100% compatible.
Memory : A minimum of 384K of FREE RAM is needed.
DOS : MSDOS version 2.1 and above.
Disk Drives : 1 floppy disk minimum, but works best with a hard disk.
(using a hard disk cache will greatly speed disk sort and
search functions).
Monitor : Monochrome or color.
Printer : Any printer that works with your computer will do.
PROGRAM CAPACITY
The Recipe Processor can store a maximum of 500 recipes per directory.
Storage requirements for each recipe will vary, depending on the length
of the recipe. A recipe can contain a maximum of 48 ingredients and 65
lines of directions. With overhead, a recipe can be as large as 7.5K,
or as small as .5K, depending on it's contents.
A single bootable floppy system can contain about 75 recipes. Again,
this will vary with the size of the recipes. In a two floppy system,
a 360K data disk can hold about 300 recipes.
Hard disk systems are limited only by the size of the hard drive. A
hard drive will greatly speed the performance of the program, as disk
input/output is intensive.
KEYBOARD DESCRIPTIONS
In this guide, the term RETURN refers to the carriage return key. On
some keyboards it may be labeled as ENTER.
The term CURSOR KEYS refers to the arrow keys, page up/dn, home/end keys.
CTRL H - On line help.
TAB or CTRL Y erases data to the end of the line during data input.
CTRL LEFT/RIGHT ARROW moves cursor 1 word left or right.
INS - toggles between typeover and insert mode.
DEL - deletes character at cursor position.
ESC - returns to the main menu.
TAB - toggles between single and split recipe displays.
Control key functions:
F1 - Toggles between ingredient and instructions window. Initiates
manual sort in quicking editor.
F2 - Browse forward.
F3 - Browse backward, quick entry when adding or editing.
F4 - Zoom left during recipe display, or ADD/INSERT ITEM for other
functions.
F5 - Zoom right during recipe display, or DELETE ITEM for other functions.
F6 - Print Recipe, or enter blank amount when adding or editing.
F7 - Convert to calories, recipe costing, or measure conversions.
F8 - Edit functions, mark recipes.
F9 - Adjusts recipe for different servings.
F10 - End current function.
During some program functions, the control keys may perform actions
different then listed above. Always watch the lower screen window which
will display active control keys and their functions at all times.
Page 2
PROGRAM FILES
RP.EXE ............. The Recipe Processor program.
INITIAL.RPD ........ This file stores directory initialization data,
recipe category list, and the dir title for the
main screen.
NAMES.RP ........... Contains name, category, and servings for each
recipe in the database.
INGRED.RP .......... Contains all recipe ingredients.
INSTR.RP ........... Contains all recipe directions.
INDEX.RP ........... Keeps track of which ingredient and direction
records belong to which recipe.
SUBCAT.RP .......... Contains sub-categories.
POINTERS.RP ........ Pointer file for sorting recipes.
COLORS.CFG ......... Contains custom colors, startup directory.
MARKED.RP .......... Tracks which recipes are currently marked.
QUICKING.CST ....... Contains ingredients for quick entry feature. Also
contains calories, fat, chol., sodium and cost for
each ingredient.
RPHELP.HLP ......... Contains text for on line help.
GETTING STARTED
Before doing anything, make a working copy of the master diskette!
FLOPPY DISK USERS: Place your DOS diskette into drive A and type
DISKCOPY A: A: and press RETURN.
Follow the DOS prompts to finish the copy process.
HARD DISK USERS: Create a directory called RP by typing the following:
MD\RP and press RETURN.
CD\RP and press RETURN.
Now place the master diskette into drive A and type the following:
COPY A:*.* C: and press RETURN.
If you do not want to use the recipes that come with the program, type
the following command:
ERASE *.RP? and press RETURN.
To start the program, simply type RP and press return. If you do not
erase the RP? files, the program will begin at the main menu screen. If
the RP? files are erased, the program will begin at the initialization
screen.
The Recipe Processor will automatically detect the type of monitor
(monochrome or color) being used and will adjust itself accordingly.
However, you may need force the program to operate in black and white
mode with some portables and laptops. To do so, start the program
by typing:
RP BW and pressing return.
If keyboard response seems very slow, turn off turn off the internal MOUSE
routines. To do so, start the program by typing:
RP NOMOUSE or RP BW NOMOUSE and pressing return.
Page 3
TIPS FOR GETTING THE MOST OUT OF THE RECIPE PROCESSOR
1. When adding new recipes, be sure to use the QUICK ENTRY feature.
Besides from saving you keystrokes, it will ensure greater accuracy
from the calorie calculator and recipe costing functions.
2. Use HEADER TITLES in your recipe to separate ingredients. For example,
a cake recipe may contain ingredients for the cake, and ingredients for
the icing. Before your cake ingredients, place a header title called
CAKE. Also place a header title called ICING before the ingredients
used for the icing. Entering HEADER TITLES is described in the ADDING
RECIPES section.
3. When adding recipes, keep the ingredient description simple. Instead
of entering "ROUND STEAK CUT IN 1/2 inch STRIPS", just enter "ROUND
STEAK". In the recipe directions mention that the steak needs to cut
in 1/2 inch strips.
4. QUICK ENTRY for measurements allows selection by pressing the FIRST
letter of the desired measure. If different measures start with the
same letter (ex. cups, cloves, cans), simply press the letter again to
move to the next measure. Cursor keys can also be used.
5. QUICK ENTRY for ingredients allows selection by use of cursor keys,
or by typing in a partial name. Example: you want to find CHEESE.
Press F3 to start quick entry. Then press C. The window will
find the first item beginning with C. Then press H. Now the window
scroll to the first item containing CH. When you find the desired item,
press enter. Pressing the home key starts the search from the top of
the ingredient file. Any other cursor key resets the search to the
first character.
6. RECIPE AND CATEGORY SELECTION WINDOWS now use the cursor keys, or a
partial name of the desired recipe to select recipes. Pressing any
cursor key will reset the search back to the first character of the
recipe.
7. When using ingredients such as a can of tomato sauce, or a whole
chicken, enter it as:
AMOUNT MEASURE INGREDIENT
1 WHOLE CAN TOMATO SAUCE
1 EACH WHOLE FRYER CHICKEN
and have CAN TOMATO SAUCE and WHOLE FRYER CHICKEN defined in the
QUICKING file with the calorie amount for the entire item. Even
better, enter:
15 OUNCES TOMATO SAUCE.
This will help ensure greatest accuracy of the calorie calculator.
8. Always watch the lower window on the recipe screen for active control
keys.
9. Use the PROG DEFAULTS option (under CONFIG PROG) to customize program
operation to your liking.
10. During direction entry, you can hot key into macro definitions by
pressing the CTRL, ALT, and P keys combination. Macros cannot be used
on numeric fields.
Page 4
TIPS CONTINUED
11. To print recipes on index cards, choose the INDEX option under the PROG
DEFAULTS option. Then use the PRINTER option to assign control codes to
send to your printer to select a page length equal to the length of the
index card. For example, the codes for an Epsom printer to select com
pressed print, 8 lines per inch, and 23 line per page would be:
15 27 48 27 67 23
See your printer manual for more details on printer control codes.
THE RECIPE SCREEN
The Recipe Processor divides the screen into three windows. The top
window contains 3 lines and displays the dir title, current function
being executed, and the recipe name, category, and amount served.
The middle window contains 14 lines. This window is where the action
takes place. When browsing, recipes are displayed here. If adding or
editing a recipe, data input and display will occur here. The shopping
list and other program functions will also display in this window.
The third window is 3 lines long, and it displays active function keys
and program messages. Regardless of program function, this window will
keep you informed of active control keys.
THE MAIN MENU
There are 6 choices on the main menu, 5 of which are pull down menus.
Menu descriptions follow:
1. ADD - used to add recipes to the database. Also contains formatted
and unformatted import routines.
2. SEARCH BY - This menu allows searching recipes by category,
ingredient, or by recipe name. It is also used to browse and print.
3. PRINT - this menu contains printer re-direction, shopping list, and
other print functions.
4. DELETE - this menu contains commands to delete recipes and compress
the recipe files.
5. UTILITIES -contains commands to customize program colors, category,
quick entry and directory maintenance, export, and program
configuration utility.
6. QUIT - quits to DOS.
Also displayed on this screen is the current data directory in use, and
the number of recipes contained in that directory.
At almost any time, pressing the ESC key will abort the current function
and return you to the main menu screen.
Page 5
PROGRAM/DIRECTORY INITIALIZATION
When the Recipe Processor begins, it checks the current directory for
the existence of the INITIAL.RPD file. If it is not present, the
PROGRAM INTRODUCTION screen is displayed. Pressing any key will bring
you to the DEFINE FOOD CATEGORIES screen. You can enter in up to 200
different food categories. Each category contains a maximum of 10
characters.
Categories can be entered in one of two ways:
1. Use the default categories that the program supplies.
2. Create your own custom categories.
To use the default categories, simply answer "yes" to the prompt:
DO YOU WANT TO USE THE DEFAULT CATEGORIES (Y/N) ?
If you answer "no", you will see the category window open on the right
side of the screen. You can enter up to 200 categories. Pressing ESC
will terminate category entry.
Categories can be added to or modified at any time during the program.
Don't get upset if you forget to enter them all.
Whether you use the default categories or define your own, you will see
the category "TO BE EDIT". When adding or importing recipes, you may
come across a recipe whose category has not been entered into the
database. Assign "TO BE EDIT" to these recipes. When all input is
complete, add the new categories to the database (see CATEGORY UPD).
Then browse by category ("TO BE EDIT"), and change each recipe category
to it's proper entry.
When category entry is completed, you will see the prompt:
Choose Edit: Done Categories
Use the right arrow or press C to review your category list. Use the
left arrow or press D if you are done.
After selecting DONE, you will see the GET DIR TITLE screen. Type in up
to 35 characters for the recipe title of this directory (usually the
users first name - EXAMPLE: John Smith's Recipes).
The main menu will now be displayed. Only the ADD, UTILITIES, and
QUIT choices will be active. The other menu choices will not activate
until there is at least 1 recipe entered into the database.
ADDING RECIPES
When adding recipes, you have the option to update the quicking.cst file
as each ingredient is entered. If you answer YES to this option, as you
enter ingredients they are added to the quicking.cst file if they are not
already there. You will be asked to supply the calorie, fat, chol. and
sodium values. Be sure to have these values on hand! If you answer NO
to this option, the quicking.cst file is not checked or updated. The
default for this prompt is NO. Note: this prompt can be turned off in
the program configuration menu.
Page 6
ADDING RECIPES CONTINUED
RECIPE NAME:
To add recipes to the database, choose the ADD option. You will be
asked for a recipe name. Enter up to 40 characters for the recipe name.
If desired, use a keyword in the recipe name as an additional sub-category
to be used with the wildcard search option. Example: you are adding a
recipe to the dessert category, and you want to categorize it as a pie.
Use the word PIE in the recipe name. A search by category will display
all desserts, while a wildcard search by *PIE will display only the pies.
RECIPE CATEGORY:
The category window will then appear in the center of the screen. Use
the up/dn arrows, pageup/dn, and home/end keys to highlight the desired
category. If the category you need has not been entered, choose TO BE
EDIT for the category. The category can be added and changed later.
You will then be asked if you want to add a sub-category to the recipe.
If you answer YES, the category window will reappear. The selected
sub-category will appear on the screen in parentheses (subcategory).
AMOUNT SERVED:
You will then be asked to enter the amount of servings the recipe will
yield. Enter a number from 1 up to 999.
INGREDIENT ENTRY - AMOUNT:
At this time the ingredient entry window will appear on the left, and a
smaller syntax window on the right. Each ingredient is entered in 3
parts, the amount, the measure, and the ingredient description.
The amount syntax is an optional whole number, a space, and a fraction.
It's easier to show then to describe. See below.
1 1/2 = one and one half
2/3 = two thirds
4 = 4 whole units
2 1/8 = 2 and one eighth
You must enter a valid amount or the program will not advance to the
measure entry. You can enter a blank amount by pressing the F6 key, or
by pressing return on an empty amount. This will fill the amount with a
blank character and move the cursor to the measure column. With a blank
amount, you can use the measure and ingredient description as a HEADER
TITLE. For instance, a recipe for apple pie lists ingredients for the
crust and filler. The first ingredient could have a blank amount, ******
for measure, and CRUST in the ingredient description. It would appear
as ****** CRUST. All ingredients that follow are for the crust part of
the recipe. Then use blank amount and ***** FILLING to separate the
filling ingredients from the crust ingredients.
Use the F4 and F5 keys to insert and delete ingredients. Remember, the
bottom window will always display active control keys.
Fractions can be entered as halves, thirds, quarters, eighths, or
sixteenths. Entering any other fraction will result with the program
rounding it to the closest one of the above values. Whole numbers can
be as large as 65500.
Page 7
ADDING RECIPES CONTINUED
INGREDIENT ENTRY - MEASURE:
When you have entered the amount, press RETURN. The cursor will move
over to the measure column, and the syntax window will display measure
examples. You can enter up to 6 characters to describe the measure
being used. Examples: tsp, tbls, cup, large, med, quart, ounce, oz,
each, as req, whole, and so on. If you need to have the measure blank,
just press return.
QUICK ENTRY - press the F3 key to open the MEASURES window. use the
cursor keys or the first letter to select the desired measure, and
press enter. If more then one category starts with the same letter,
just press the letter again. Quick entry can be aborted by pressing esc.
Use the last item (******) on the Quick Entry list for HEADER TITLES.
INGREDIENT ENTRY - INGREDIENT DESCRIPTION:
Now the cursor moves to the ingredient description column. You can
enter up to 30 characters to describe the ingredient. If needed, this
entry can be blank just by pressing return. When the ingredient is
entered, the cursor will move back to the amount column, ready to accept
the amount for the next ingredient. The program keeps track of the
ingredient number below the syntax window. Up to 48 ingredients can be
entered.
If needed, the F1 key will back up the cursor one field at a time, and
the F2 key will advance the cursor one field at a time. This allows you
to back up and correct or change previous entries.
Hint - enter ingredients followed by a short description. For example,
instead of SLICED CARROTS, use CARROTS, SLICED. This allows like
ingredients to remain together in the QUICKING file after sorting.
Or just enter CARROTS, and mention in the directions that the carrots
are to be sliced.
As ingredients are entered, they are checked to see if they exist in the
QUICKING file. If the ingredient does not exist, a dialog box will appear
asking if you want to add it to the QUICKING file. Answer Y or N. If
you answer YES, you will be asked to enter the amount of calories, fat,
and cholesterol in a one ounce serving. If you do not know, just press
enter. These values can be edited at a later time. To ensure the
accuracy of the calorie calculator feature, be sure to enter the proper
values.
INGREDIENT QUICK ENTRY - to save time and keystrokes, ingredients are
stored in the QUICKING file. To activate Quick Entry, press the F3 key.
The Quick Ingredient window will open. Scroll the window with the cursor
keys to select the desired ingredient. Press enter, and the ingredient
is entered for you. You can also select ingredients by typing the
first few characters of the ingredient. Example: you want to find
CHEESE. Press F3 to start quick entry. Then press C. The window will
find the first item beginning with C. Then press H. Now the window
scroll to the first item containing CH. When you find the desired item,
press enter. Quick Entry can be aborted by pressing ESC.
At this point, if you have entered all of your ingredients, you can end
ingredient entry by pressing the F10 (DONE) key, which brings up the
directions entry window.
Page 8
ADDING RECIPES CONTINUED
DIRECTIONS ENTRY:
A recipe can contain up to 65 lines of directions. Each line can have
up to 75 characters. Directions can be entered in one of two modes,
WORD WRAP mode or EDIT mode. When adding recipes, the program will
automatically start in WORD WRAP mode.
WORD WRAP MODE: Simply type in the directions. When you get to the end
of the line, words will automatically wrap to the next line. There is
no need to press RETURN, unless you want a HARD RETURN. Hard returns are
indicated by a paragraph symbol (looks like a backwards P). You can use
the BACKSPACE key to back up and correct errors.
F7 - Use the F7 key to toggle between WORD WRAP mode and EDIT mode. When
entering word wrap mode from edit mode, the cursor will be placed at the
END of the current line.
F9 - Places the system date on line 1 of the instructions, places the
cursor on line 2, and enters edit mode.
EDIT MODE: The arrow keys will move the cursor one character in any
direction. The CTRL LEFT/RIGHT ARROW will move the cursor one word left
or right. INSERT and DEL keys function as you would expect them to. DEL
will delete the character under the cursor, and INSERT will insert
characters at the cursor position. When INSERT is active, the cursor
will change to a large cursor as a reminder. INSERT remains active until
the INSERT key is pressed again. When in INSERT mode, characters that
are pushed off the screen are NOT LOST! The line will scroll horizontally
allowing 75 characters to be displayed at all times. Pressing return or
the UP/DN arrow will reformat the text, including all text that was pushed
off the screen.
F2 - To split a line, place the cursor at the position of the split and
press F2.
F3 - To join 2 lines, or reformat the text, place the cursor on the line
where reformatting is to begin, and press F3. Lines above the cursor
will not be included. Lines with a HARD RETURN will not have any text
added to the END of that line. You may have to press F3 more then once
to reformat the entire text.
F4 - If you need to insert a line of text between 2 existing text lines,
position the cursor on the line where you want to insert text, and press
the F4 key. Text below the cursor will move down by one line, opening
up a new blank line.
F5 - Deleting an entire line of text is done by positioning the cursor on
the line to be deleted and pressing the F5 key. Again, the active
control keys are displayed in the bottom window of the screen.
F9 - Places the system date on line one of the instructions.
To end direction input, press the F10 (DONE) key. This will display the
following prompt: Review: Done Ingredients Directions
The word "Done" will be highlighted. If you are done entering this
recipe, just press RETURN. This will return you to the main menu screen.
If you want to review the ingredients or directions, use the left/right
arrow keys to highlight your choice and press enter.
Page 9
THE "SEARCH BY" MENU
The SEARCH menu allows you to search, display, edit, print and browse
through your database of recipes. In addition, you can mark or unmark
recipes from the recipe selection window by using the F8 key. There are
7 menu options in the SEARCH menu:
1. RECIPE - This option allows you to search for a specific recipe in
the database. The recipe selection window will appear in the center
of the screen listing the recipes in alphabetical order. Marked
recipes will have a check (√ ) at the end of the recipe name. Use the
up/dn arrow, pageup/dn, home/end keys to highlight the desired
recipe. Now press enter to display the recipe. Browsing with this
option will display each recipe in the database.
2. CATEGORY - The category option allows you to select recipes from a
specified category. First the category window will appear. Only the
categories that are in use are displayed. Use the up/dn arrows,
pageup/dn, home/end keys to select the desired category. You will
then be asked if you want to include subcategories in the search. If
no, then only the main categories will be scanned. If YES, then
subcategories will also be included in the scan. If you do include
subcategories, you will have the option of defining a subcategory for
the search.
Now the recipe selection window will appear, listing only the recipes
that match the selected category(s). Again, use the cursor keys to
select and display a recipe. Browsing will only display the recipes
that meet the selected category.
3. SUB-CATEGORY - Allows you to select recipes from a specified sub-
category (only those in use are shown). Only recipes with matching
sub-categories will appear in the recipe selection window.
4. RECIPE NAME - This option will prompt you to key in a name or partial
name of a recipe to display. The first name in the database that
satisfies the requirement is displayed. Browsing will display each
recipe in the database.
5. INGREDIENT - This option will prompt you to key in an ingredient or
partial ingredient to search for. You will then be asked if you want
to include all categories in the search. If you answer NO, the
category window will appear allowing you to select up to 26 categories
to include in the search. The program will then ask if subcategories
should also be included in the search. The database is then searched
for recipes containing a match to the selected categories/ingredient.
The recipe selection window will then appear containing only the
recipes that contain the selected ingredient. Browsing displays only
those recipes containing the selected ingredient.
6. WILDCARD - allows you to list all recipes that contain a match to
a partial recipe name. In this manner, you can use keywords in each
recipe name as additional sub-categories. For example, in the category
DESSERTS, you only want to see your brownie recipes. Assuming that
each brownie recipe contains the word BROWNIE, wildcard selection
of *BROWNIE displays all of the brownie recipes. Browsing displays
only those recipes that meet the wildcard criteria.
7. MARKED ONLY - lists only recipes that have been marked. Marked recipes
are remembered from previous program sessions.
Page 10
SEARCH BY MENU CONTINUED
DISPLAY OPTIONS:
Once a recipe is selected it is displayed in the middle window. The
recipe is displayed in two parts: the ingredients, then the directions.
When a recipe is first displayed, the ingredients are shown in a two
column format. Up to 24 ingredients can be displayed at a time. If a
recipe has more then 24 ingredients use the PAGEUP/DN keys to display
either of the 2 ingredient pages. If a recipe contains 24 or less
ingredients, the PAGEUP/DN keys will not function. The active control
keys are as follows:
TAB - Press TAB for a dual display. Ingredients will be shown in the
left hand column, and instructions in the right hand column. The
up/dn arrows will scroll the ingredients, and the left/right arrows
(or pgup/dn keys) will scroll the instructions.
F1- DIRECTIONS. This key will toggle the display between the
ingredients and directions window, if not in dual display. If
displaying directions, the bottom line of the screen will display
page x of y, where x is the current page being displayed and y is
the maximum number of pages for the recipe. The current page of
either the ingredients or directions will be remembered as you
toggle between the two windows.
F2- NEXT. This key displays the next recipe in the database that meets
the current display criteria. Use this key to browse through the
recipes that you have selected. This key is active in both the
ingredient and directions window.
F3- PREVIOUS. This key displays the previous recipe in the database
that meets the current display criteria. Use this key to browse
backwards.
F4- ZOOM LEFT. Each ingredient can contain up to 30 characters, but only
20 characters can be displayed at a time on the screen. This key
will zoom and display the left column of ingredients in the full 30
character format. If in dual display, then this key will switch the
display to ingredients only.
F5- ZOOM RIGHT. Same as above, but for the right column of ingredients.
If in dual display, then this key will switch to instruction display
only.
F6- PRINT RECIPE. Pressing this key will print out the recipe on your
printer. You will be asked for the number of copies to print.
F7- CONVERT. Contains the calorie calculator, and allows you to convert
from one measure to another. All conversions are rounded to the
nearest 1/16th of a measure. Units smaller then 1/16th will be
referred to as a "pinch".
F8- EDIT/MARK. This allows you edit your recipe. Pressing this key will
cause the edit window to appear. There are nine choices available:
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SEARCH BY MENU - EDIT CONTINUED
INGREDIENT: If the ingredient window is displayed, this allows you to
enter/edit the ingredients of the selected recipe. If the
directions window is displayed, the directions can be edited. Press
the F10 (DONE) key to save the editing changes, or press ESC to
abandon the changes. F4 and F5 allow insertion and deleting of lines.
When editing ingredients, you will first be asked if the QUICKING file
is to be searched. The default is no. If you change this to yes,
a search through the QUICKING file is performed for each ingredient.
CATEGORY: allows you to choose a new category from the category
window for the displayed recipe only.
SUB CATEGORY: allows a new sub-category to be defined for the
displayed recipe only.
GLOBAL CAT: allows you to change all recipes with a given category
to another category.
GLOBAL SUBCAT: allows you to change all recipes with a given
Sub-category to another sub-category.
SERVES: allows you to change the number of serving that the recipe
will yield. This WILL NOT adjust the amounts column.
NAME: allows the recipe name to be modified. The recipe database
will be sorted automatically when you return to the main menu.
MARK RECIPE: marks recipe for later use with shopping list, delete,
print, and export.
UNMARK: removes mark from recipe.
F9- SERVES. This allows you to change the amount served for the recipe.
The ingredient amounts will automatically be adjusted for the new
serving size. Pressing F9 a second time, or browsing to the
next/previous recipe will restore the recipe to its original contents.
Printing can be performed on the adjusted recipe.
To make the changes permanent, press the F8 (EDIT) key and choose
ingredients. Then press F10 (DONE) and save.
NOTE - the recipe amounts are rounded to the nearest 1/16th of a
measure. Units smaller then 1/16th will be referred to as a "pinch".
F10-DONE. Return to the recipe selection window, or the main menu.
THE PRINT MENU
The print menu offers you options to print recipes, redirect the printer
to either the screen or a text file, print a shopping list, or print a
directory of all recipes in the database. Print menu options are:
1. RECIPE LIST. This will print a listing of all recipes and their
categories to either the printer or the screen.
2. RECIPE. This option will bring up the recipe selection window.
Use the cursor keys to select a recipe. The selected recipe will be
printed.
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PRINT MENU CONTINUED
3. SHOP LIST. Here you can choose recipes and build a shopping list
from the ingredients. You can add/delete items to/from the list, and
edit existing items. When done, your shopping list will print. See
the section "THE SHOPPING LIST" for more details.
4. PRINTER. Selects printer initialization codes, or directs the printer
output back to the printer.
5. SCREEN. This directs the printer output to the screen.
6. FILE. This directs the printer output to a file.
7. PROG INFO. Displays copyright and registration information.
THE SHOPPING LIST:
To build a shopping list, choose the SHOP LIST option. If any recipes
are marked, you will be asked "Build shopping list from MARKED files ?".
If you answer Yes, the shopping list will be built from the marked
recipes. If you answer No, then the recipe selection window will appear.
Use the cursor keys to select the desired recipe and press RETURN. The
screen will then show you how many items are on the shopping list, and
asks if you want to add another recipe. If you answer yes, the recipe
selection window will appear and another recipe can be selected. Selected
recipes will be omitted from the selection list. The shopping list can
support up to 500 items.
If you answer no the prompt "Add another recipe to the shopping list",
then the shopping list edit window will appear. Use the cursor keys to
scroll and edit the items in the window.
The shopping list will total amounts for like ingredients with IDENTICAL
MEASURES. Use the INSERT/DEL keys as necessary to edit the ingredients.
SHOPPING LIST CONTROL KEYS:
F4- This allows you to add an ingredient to the shopping list. The
ingredient does not have to be in the recipe database. Use this to
add shopping items to the list that are not in the recipe database,
such as paper plates, soaps, pet foods, and so on.
F5- This key allows you to delete an ingredient. While the shopping
list will not duplicate ingredients with like measures, you may see
very similar items. Example: chopped onions and crushed onions will
each appear on the list. You may decide to delete one of the two
descriptions.
F8- Edit the amount or measure of a shopping list ingredient.
F6 or F10- this will print the shopping list to the printer, or the
redirected device.
THE DELETE MENU
This menu offers options to delete recipes, and to compress the recipe
data file.
1. DELETE. If marked recipes exist, you will be asked if you want to
delete all marked files. If you answer Yes, all marked files will
be deleted. If you answer No, then the delete option will display the
recipe selection window. Use the cursor keys to choose the recipe to
be deleted and press return. This will delete the recipe and display
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DELETE MENU CONTINUED
the recipe selection window. You can now choose another recipe to
delete, or press F10 to exit the delete menu. At this time you will
see the prompt "RE-ORGANIZING THE DISK FILES. PLEASE WAIT." The
NAMES.RP and INDEX.RP file will now be updated. This will take about
15 - 45 seconds, depending on the number of recipes in the database.
A graph will be displayed showing file progress.
CAUTION - do not power down the computer until the main menu is
displayed. The INDEX.RP, INSTR.RP, and SUBCAT.RP files must be
updated with the deleted recipe information. Powering down before
these files are updated will jumble the database.
2. COMPRESS. When recipes are deleted, the recipe records are not
removed from the database files. The INDEX.RP pointers are simply
set to zero. To remove the deleted records from the database, use
the compress option. This will remove all deleted recipes and will
unfragment recipes (not the files) within the database.
Be patient. Compression will take about a minute, depending on
processor and hard disk speed. A graph will be displayed showing the
compression progress.
THE UTILITIES MENU
This menu contains the options to customize the program colors, change
directories, add/delete categories, and import or export recipes. There
are 6 options in this menu.
1. CATEGORY UPD. This allows new categories to be added, existing
categories to be edited or deleted. The category window will appear on
the right side of the screen, with the categories in alphabetical order.
To edit a category, use the cursor keys to select the desired category,
then use the INSERT/DEL keys to make the desired changes.
To delete a category, simply make the first character of the category a
space.
To add a new category, press the END key. This will position you at the
end of the category list. Key in up to 10 characters for the new
category and press return. You can enter up to 200 categories.
Press the F10 key to end category updates. The categories will be
automatically sorted.
2. QUICKING UPD - allows maintenance of the QUICKING file. The quick
entry window will appear with the following options:
F1 - SORT: allows a manually initiated sort on the QUICKING file.
F4 - ADD: add ingredient to the QUICKING file.
F5 - DELETE: remove ingredient from the QUICKING file.
F8 - EDIT: edit ingredient in the quicking file. When edit is active,
the ingredient is displayed in lowercase and converts to uppercase
at the end of the edit. Also allows editing of calorie, fat,
cholesterol and sodium amounts for each ingredient. When editing
cost, the BACKSPACE key will delete the rightmost digit.
You do not have to enter the decimal point. If you enter too
many digits, the number will change to ####. Just press the
backspace key to recover.
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UTILITIES MENU CONTINUED
Unknown values for calories, cholesterol, and sodium are
indicated by a ? in the appropriate columns. When editing these
values, you can enter a ? if the amount is unknown.
F10 - DONE: exit QUICKING updates and sort if add (F4) was performed.
3. CONFIG PROG - this sub menu allows customizing the program. It
contains the following 9 menu items.
MAIN SCREEN. This allows the main screen colors to be selected.
MAIN MENU. This allows the main menu colors to be selected.
WINDOWS. This option selects colors for the popup windows.
RECIPE INPUT. This allows you to select colors for the recipe input
windows.
RECIPE DSPLY. This allows you to select colors for the recipe
display windows.
DIR TITLE. This selects colors for the dir title, and allows you to
change the dir title.
DEFAULT COLORS. This sets the program colors to their default
values.
DELETE PROT. Uses a password to turn off or on the DELETE and EDIT
menus. This helps prevent other users of your computer (your
children) from accidentally erasing your recipe database.
The first time this option is chosen, you are asked to enter
a password. This is the ONLY time that the password can be defined.
After the password is defined, this option will turn DELETE and EDIT
protection on or off if the proper password is entered.
DEFINE MACRO - Allows up to 26 macro keys to be defined.
PROG DEFAULT. This allows you to customize program options such as
quick entry, maintenance of the quicking.cst file, F10 operation,
and text editor operation. The following prompts will be asked:
1. ENTER TITLE (FOR RECIPE PRINTOUT) - Key in the default title to
be used for the title line on recipe printouts.
2. DISPLAY INGREDIENTS IN NEWSPAPER (TOP TO BOTTOM) FORMAT ? - If
you answer Yes, then ingredients will be displayed in the left
column from top to bottom, and continue in the right column. If you
answer No, then ingredient #1 is displayed in the left column,
ingredient #2 in the right column, #3 in the left, and so on.
3. USE SPLIT DISPLAY FOR INGREDIENTS AND DIRECTIONS ? - If you answer
yes, the display default will be in dual (split). The TAB key can be
used to toggle back to single display.
4. USE SPLIT DISPLAY WHEN BROWSING ? - If you answer yes, then the
display will switch to dual (split) when browsing. The TAB key can
be used to toggle back to single display.
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UTILITIES MENU CONTINUED
5. SHOULD THE SHOPPING LIST TOTAL AMOUNTS WITH LIKE MEASURES ? - If
you answer yes, then ingredients with the SAME MEASURE will have
their amounts added together. The shopping list will include the
amounts and measures for each ingredient. Identical ingredients
with different measures (tblsp, ounce) will be listed separately.
If you answer no, then only the ingredient descriptions will be on
the shopping list.
6. INCLUDE CALORIE COUNTS IN RECIPE PRINTOUTS ? - If you answer Yes,
then ingredients will print in 1 column with calorie counts. If no,
then a 2 column printout without calorie counts results.
7. USE INDEX CARD FORMAT FOR RECIPE PRINTOUTS ? Answering Yes removes
the extra lines of asterisks and most blank lines in the printout.
This attempts to make the recipe fit better on an index card. Only
one header will print, even if the recipe requires more then one
page. A form feed is issued only at the end of the recipe.
8. USE HARD RETURNS IN WORD WRAP MODE ? - Answer YES to insert a
HARD RETURN character when return is pressed. This character will
look like a backwards P, and will prevent words from being added to
the end of that line during text reformat. Answer NO if you do not
want the HARD RETURN added when return is pressed.
9. INSERT SYSTEM DATE INTO RECIPE DIRECTIONS ? - Answer YES to have
The Recipe Processor automatically place the system date into line
1 of the recipe instructions when ADDING recipes.
10. F10 KEY RETURNS TO RECIPE SELECTION WINDOW ? - If you answer YES,
then during recipe display, pressing F10 will redisplay the recipe
selection window with the current search criteria. If you answer
NO, then F10 will return you to the main menu.
11. ADVANCE HIGHLIGHT WHEN MARKING (F8) FROM RECIPE SELECTION WINDOW?
If you answer YES, then the highlight will move to the next recipe
when F8 (mark) is pressed. If you answer no, the recipe mark will
toggle and the highlight will remain where it is.
11. AUTOMATIC QUICK ENTRY OF MEASURES ? - answer YES if you want the
measures quick entry window to appear automatically. If you answer
No, then the F3 key will activate measure quick entry if desired.
12. AUTOMATIC QUICK ENTRY FOR INGREDIENTS ? - answer YES if you want
the ingredients quick entry window to appear automatically. If you
answer No, then the F3 key will activate ingredient quick entry.
13. PROMPT FOR QUICKING SEARCH ? - if you answer Yes to this prompt,
then before adding or editing a recipe, you will be asked if you
want to search the quicking.cst file for each ingredient.
If you answer no to the above prompt, the following 2 prompts will
be asked:
14. SEARCH QUICKING FILE WHEN ADDING FILES ? - if you answer yes, then
each ingredient is checked to see if it exists in the quicking file.
If it does not exist, you will be asked if you want to enter it
into the quicking file. This only affects the ADD recipe option.
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UTILITIES MENU CONTINUED
15. SEARCH QUICKING FILE WHEN EDITING FILES ? - if you answer yes,
then each ingredient is checked to see if it exists in the quicking
file. If it does not exist, you will be asked if you want to enter it
into the quicking file. This only affects the EDIT recipe option.
4. SAVE CONFIG. Once you have selected your colors, use this option to
save the program defaults. This will also save the current recipe
directory and printer codes. The next time the program runs, it will
use your custom colors, defaults, and the saved recipe directory.
5. CHANGE DIR. Use this option when you want to store or access recipes
in a new directory. A directory window will appear displaying a
directory tree. Use the cursor keys to select the desired directory
and press enter. If there are no directory files in the selected
directory, you will be asked if you want to INITIALIZE the directory.
The F1 key will allow you to change drives. Each directory can contain
its own unique list of categories and dir title.
6. EXPORT DATA. Use this option to place recipes into a file which can
be imported into other recipe processor programs. Export files are
compatible with the Meal-Master recipe program.
You will first be asked if the export file is meant for another
RECIPE PROCESSOR program. If you are going to attempt to import
these recipes into a program other then the RECIPE PROCESSOR, answer
no. This will attempt to create an export file with maximum
MEAL-MASTER compatibility. If the file is meant for another RECIPE
PROCESSOR program, answer yes. The RECIPE PROCESSOR will be able to
read both formats of the exported file.
Next, you will be prompted for an export file name. If the file
does not exist, you will be asked if you want to create the file.
If you answer no, the export function will terminate. If the export
file exists, recipes will be added to the file. You are then asked if
you want to export by Category. If you answer yes, the Category
selection window will appear allowing you to choose a category. All
recipes matching the chosen category are exported. If you answer
No, you will be asked if you want to export all marked recipes. If
you answer yes, all marked recipes are exported. If you answer no,
then the recipe selection window will then appear. Use the cursor
keys to select the desired recipe to export, and press return. The
recipe selection window will again appear, allowing you to select as
many recipes as you want to export. Recipes selected will not be
displayed in the recipe selection window. When all recipes have
been selected, press the F10 key to transfer the chosen recipes to
the datafile.
7. GLOBAL MARK. This option allows group marking and unmarking of
recipes by Category and Sub Category.
USING MARKED RECIPES
Marking recipes allows you to perform GROUP operations on a set of
recipes. A GROUP operation is one of the following:
EXPORT RECIPES, DELETE RECIPES, PRINT RECIPES, BUILD SHOPPING LIST.
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USING MARKED RECIPES CONTINUED
Recipes can be marked in three different ways. First, from the recipe
selection window, pressing F8 will toggle the recipe mark. Second, when
a recipe's ingredients are displayed, pressing F8 (EDIT/MARK) and then M
(mark recipe) and ENTER will mark the recipe. MARKED will appear on the
lower right hand corner of the screen. Only recipes that are marked will
display MARKED. You can remove a mark from a recipe by pressing F8, U,
and pressing ENTER. This method allow marking or unmarking of single
recipes when BROWSING.
GLOBAL marking is the third method. The UTILITIES menu contains a
sub menu under the GLOBAL MARK option. The options are:
MARK BY CATEGORY - the Category selection window will appear. Choose
a category. All recipes with matching categories will be marked.
MARK BY SUB CATEGORY - Same as above, but marks recipes with matching
sub categories.
MARK BY INGRED - Allows recipes that match a particular ingredient to
be marked.
MARK BY WILDCARD - allows you to MARK all recipes that contain a match
to a partial recipe name.
UNMARK BY CATEGORY - unmarks all recipes in the chosen category.
UNMARK BY SUB CATEGORY - unmarks all recipes in the chosen subcategory.
UNMARK BY INGREDIENT - unmarks recipe that match a particular
ingredient.
UNMARK WILDCARD - allows you to UNMARK all recipes that contain a
match to a partial recipe name.
UNMARK ALL - removes marks from all recipes.
Once you have marked all desired recipes, you can display all marked
recipes by using the MARKED ONLY option in the SEARCH BY menu.
EXAMPLE 1: There are 5 recipes you want to prepare for the week. First,
select GLOBAL MARK and choose UNMARK ALL to remove any existing marks.
Next, from the SEARCH menu use any option to display the recipe selection
window, or to browse. When the desired recipe is displayed, mark the
recipe by using the F8 (EDIT/MARK), and pressing M (MARK) and ENTER.
Repeat for the remaining recipes. Then press ESC to return to the main
menu. If desired, you can verify your marked recipes by using the
MARKED ONLY option of the SEARCH menu. Now choose SHOP LIST under the
PRINT menu. When asked "use marked recipes", answer Yes. The shopping
list will be built from your marked recipes only. The marked recipes can
also be printed, exported or deleted in the same manner.
EXAMPLE 2: You want to move all DESSERT recipes into a new directory.
First, select GLOBAL MARK and choose UNMARK ALL to remove any existing
marks. Next, choose MARK BY CATEGORY. When the category selection
window appears, select DESSERTS. This will mark all the dessert recipes.
Press ESC to return to the main menu. From the UTILITIES menu, choose
EXPORT. Answer the prompt for output file, then answer NO for export by
category. Answer YES for export by marked recipes. The marked recipes
are now exported. Now choose DELETE from the DELETE menu. Answer Yes to
delete marked recipes. All marked recipes will be deleted from the
database. You can now choose CHANGE DIR from the UTILITIES menu, switch
directories, and import the DESSERT recipes into the new directory.
EXAMPLE 3: You want to mark all dessert recipes that do not contain eggs
or chocolate for browsing. First, select GLOBAL MARK and choose UNMARK
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IMPORTING DATA FROM EXTERNAL FILES (ADD MENU)
ALL to remove existing marks. Then, choose MARK BY CATEGORY. Choose
DESSERTS. Then choose UNMARK BY INGRED, and enter eggs. When complete,
choose UNMARK BY INGRED again, and enter chocolate. When complete, press
ESC, and goto the SEARCH BY menu. Choose MARKED ONLY to browse the
marked recipes.
The Recipe Processor can import recipes from formatted and unformatted
ASCII data files. Formatted files are files that were created by
the export feature of The Recipe Processor, Meal-Master, or Compu-Chef
recipe programs. Formatted import is automatic and requires little
interaction with the user.
Unformatted files are text files that have been created by a text or
word processor. Recipes are imported by using a block and paste
method. Recipes imported in this manner may require minor editing
after the import operation.
FORMATTED IMPORT
IMPORT DATA. This allows you import recipe files that were created by the
Recipe Processor export feature. It can also read the exported recipe
files from the Meal-Master and Compu-Chef recipe programs. You will first
be asked for the path and filename of the recipe file to import. You will
then see the prompt "IMPORT ENTIRE FILE?". If you answer yes, the entire
file will be imported in non-stop mode. If you answer no, then you will be
able to choose which recipes in the file to import.
Next, the prompt "EDIT CATEGORIES AT THIS TIME?" will appear.
Answer no if you are importing recipes created from The Recipe
Processor running on another computer. Answer yes if you are
importing recipes from the Meal-Master recipe program. Recipe import
will begin and can be terminated by pressing ESC.
Recipes will be displayed as they are imported. If editing categories,
the category window will appear as each recipe is imported. Use the
cursor keys to select the desired category.
If you are not editing categories during import, the Recipe Processor
will check to see if the imported category exists in your database. If
it does not, you will be asked if you want to add the category to your
database. If you answer YES, the category is added to the Recipe
Processors category list. If you answer no, the imported category will
be changed to "TO BE EDIT".
UNFORMATTED IMPORT (ASCII IMPORT)
Always try to use the IMPORT DATA option first. Use ASCII IMPORT if the
formatted import routine does not accept the text file for import.
Characters beyond position 75 of any line are ignored by the program.
You will be asked for the path and filename of the recipe file to
import. The file will then be checked for non-ASCII characters. If
non-ASCII characters are detected, a warning will be displayed on the
screen. The file can still be used for import, but the non-ASCII
characters may cause garbage to appear on the screen and in the recipe.
The Recipe Processor will attempt to translate all non-ASCII characters
into spaces before displaying or writing to disk.
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UNFORMATTED IMPORT CONTINUED
A five line window will appear in the middle of the screen containing
the contents of the file to be imported. As with all other program
functions, the bottom window will display active control keys.
CURSOR MOTION KEYS:
UP/DOWN ARROWS: scroll vertically through the file.
LEFT/RIGHT ARROWS: move cursor 1 position on the current line.
CTRL LEFT/RIGHT ARROWS: move cursor 1 word on the current line.
HOME END: move cursor to the beginning or end of the current line.
CONTROL KEYS (NON BLOCK MODE):
F1 - starts the block operation, either express mode or manual.
F9 - writes the imported recipe to disk.
F10 - exits the import mode.
CONTROL KEYS (BLOCK MODE):
F2 - ends the block operation.
F9 - starts the express block mode for recipe direction import.
ESC - undo. Removes current block.
CONTROL KEYS (END BLOCK MODE):
F1 - blocked data imports as NAME.
F2 - blocked data imports as CATEGORY.
F3 - blocked data imports as SERVES.
F4 - blocked data imports as AMOUNT FOR INGREDIENT.
F5 - blocked data imports as MEASURE FOR INGREDIENT.
F6 - blocked data imports as INGREDIENT DESCRIPTION. This is also the
express import function for an entire ingredient line consisting
of amount, measure, and description. More on this later.
F7 - blocked data imports as 1 line of recipe directions.
ESC - undo.
Data can be imported by manual methods, or by express (shortcut)
methods. In express mode, ingredient amount, measure, and description
are imported in 1 step. If the program cannot differentiate between
amount, measure, and description, then they must be input individually
(manual mode).
Remember: the bottom window will keep you informed of which control
keys are active during the different operations.
IMPORTING THE NAME - use the arrow keys to position the cursor on the
first character of the recipe name. Press the F1 key to start the
block operation. Use the LEFT/RIGHT ARROWS or CTRL LEFT/RIGHT ARROWS
to position the highlighted block on the last character of the name.
Now press the F2 key to end the block. You will then be asked to
choose an option for the highlighted block. Press F1 to import the
name. If you do not define a name, it will default to:
AAAAAAA --- NO NAME -- AAAAAAAA.
IMPORTING THE CATEGORY - Just as above, highlight the category using
the F1 key to start the block, and the F2 key to end the block.
Then press F2 to import the category. The program will check to see
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UNFORMATTED IMPORT CONTINUED
if the imported category matches a present category in the database. If
it does not, you will be asked if you want to add the category to the
data base. If you do not, the category will default to "TO BE EDIT".
If you do not define a category, it will default to TO BE EDIT.
IMPORTING AMOUNT SERVED: Highlight the amount (it must be numeric),
with the F1 and F2 keys. Then press the F3 key to import the
amount served. If not defined, it will default to 1.
IMPORTING INGREDIENTS (EXPRESS MODE) - Highlight the AMOUNT, MEASURE,
AND INGREDIENT DESCRIPTION together as 1 block using the F1 and F2
keys. Then press the F6 key to import the entire ingredient. The
amount, measure, and description will then be displayed along with the
prompt "ACCEPT THIS ENTRY (Y/N) ? ". If the data is correct, press Y.
If the data did not break down properly into amount, measure, and
description, you will have to import it manually. First highlight the
amount only, then press F4. Then highlight the measure, and press F5.
Last, highlight the description, and press F6.
IMPORTING DIRECTIONS (EXPRESS MODE) - Place the cursor on the beginning
of the first line of the recipe directions. Press the F1 key to
start the block. Then press F9 for express import of directions. Use
the down arrow to scroll to the end of the directions. Each line is
automatically highlighted. Press F2 to end and accept the block.
Directions can also be entered 1 line at a time (manually), by
highlighting the line and then pressing F7 to import the line.
WRITING THE RECIPE TO DISK - when the recipe is defined, press the F9
key to write the recipe to disk. If the recipe is not completely
defined, the message
"RECIPE IS NOT COMPLETE ! IT IS MISSING THE FOLLOWING:"
will be displayed, along with the missing items. If the recipe name,
category, or amount served is not defined, they will default to:
RECIPE NAME: AAAAAAA -- NO NAME -- AAAAAAA
CATEGORY: TO BE EDIT
SERVES: 1
If necessary, the recipes can be edited once they have been imported.
Sub Categories for unformatted recipes can be added by editing the recipe
after it is imported.
USING THE RECIPE COSTING FEATURE
The QUICKING.CST file comes complete with food counts for over 500
ingredients. Because food prices vary from store to store, the user is
responsible for entering and maintaining ingredient costs.
To enter ingredients costs, choose the UTILITIES menu. Then choose the
QUICKING UPD option. Use the cursor keys or partial name to highlight the
desired ingredient. Then press F8 to enter edit mode. Press enter until
the cursor is in the costs column, then enter the desired amount.
You must enter the cost of 1 OUNCE of the ingredient. For example, if a 16
Page 21
ounce box of ziti cost 1.89, enter 0.12 (1.89/16). If the ingredient is
used whole, such as an egg, enter the cost of a single egg.
For the greatest accuracy, be sure to use the quick entry feature when
adding recipes to the database.
BACKING UP THE DATA FILES
After you add to your recipe database, or before you delete recipes from
your database, be sure you backup your recipes. This is easily done in one
of two ways.
1. Copy all *.RP? files to diskette, or
2. Use the export function for the entire database.
Be sure to backup frequently! Believe it or not, all hard drives will FAIL!
It is just a matter of when.
USING A MOUSE
The Recipe Processor checks for the presence of a mouse during program
initialization. If a mouse driver is found, the message "Mouse Active" will
be displayed in the bottom right hand corner of the screen. If this message
is not displayed, then the mouse routines are not enabled.
The internal mouse routines can be disabled by starting the program with
the "NOMOUSE" switch. EXAMPLE: RP NOMOUSE or RP BW NOMOUSE.
During the main menu display, moving the mouse emulates the arrow keys.
This is also true for most of the scrolling popup windows. Otherwise, the
mouse cursor will be visible and confined to the lower window of the display
screen.
During recipe display, move the mouse cursor on top of the desired function
key and press the left button. To escape from most functions, press the
right button.
When editing or adding text, placing the mouse cursor on either the up or
down arrow (at far left in bottom window), or the words UP/DN and pressing
the left button will move the cursor one line up or down.
For most Yes/No questions, the left button is Y, the right button is N.
The mouse button will automatically repeat when held down during browsing or
in calorie display.
Mouse button definitions:
Left Button : Enter Key or Y.
Right Button : Escape Key or N.
Middle Button: Not used.
CALORIE CALCULATOR - HOW IT WORKS
The calorie calculator finds calorie values in the QUICKING.CST file. It
uses a 2 pass search. The first pass is a fast binary search. Each
ingredient in the recipe is compared with ingredients in the QUICKING
file looking for an exact match. If an exact match is found, that
ingredient is marked as found, and its calorie value is extracted from the
quicking file. The ingredient amount is converted to ounces, and the
calorie count is multiplied by the converted amount. Exceptions are for
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CALORIE CALCULATOR CONTINUED
measures of CAN, EACH, AS REQ, SMALL, LARGE, MEDIUM, and WHOLE. If these
measures are found, the ingredient amount is left UNCONVERTED and is used
to multiply the calorie count. Ingredients with unrecognized measures will
be assigned a calorie value of zero. Measurements that begin with an
asterisk (*) are assumed to be HEADER TITLES and are ignored.
The second pass through the file is a sequential search, looking only
for ingredients that were not found during the first search. As each
ingredient is read from the QUICKING file, a check is done to see if it is
a substring of the recipe ingredients not marked as found. If the
QUICKING ingredient is a substring of the recipe ingredient, that
ingredient is marked as found. At the end of the search, all calories
are totaled and displayed.
Because the second pass looks for substrings, it is possible for the
routine to be fooled. For example, the QUICKING file contains the
ingredient WATER. It also contains the ingredient OIL. Now let's say
your recipe has the ingredient BOILING WATER. Boiling water will not be
found on the first search. During the second search, the QUICKING
ingredient OIL will be found as a substring of bOILing. The ingredient
BOILING WATER will be assigned the calorie content of OIL. While this
is a very rare occurrence, be aware that it can occur. To protect against
this, keep your ingredient descriptions simple, and try to use the
QUICK ENTRY feature as much as possible.
At the end of calculating calories for a recipe, 2 windows will open.
A small window on the right side of the screen will contain the total
cost and food counts per serving.
The left side of the screen will have a window containing all of the
recipe ingredients, along with the calorie amounts for each. A calorie
value of ? means that the ingredient was not found in the QUICKING
file. Use this as a guide to the accuracy of the calorie function.
REMINDER: the calorie calculator will be only as accurate as the data that
YOU input into it.
DISCLAIMER: SINCE MAINTENANCE OF THE QUICKING FILE WILL BE PERFORMED BY
THE USER, THE AUTHOR HAS NO CONTROL OVER THE ACCURACY OF
CALORIE VALUES ENTERED BY THE USER. BECAUSE OF THIS, THE
AUTHOR OF THIS PROGRAM CANNOT BE HELD RESPONSIBLE IN ANY WAY,
SHAPE, OR FORM FOR USER HEALTH OR WEIGHT GAIN/LOSS RESULTING
FROM THE USE OF THIS PROGRAM.
IF YOU DO NOT AGREE TO THE ABOVE DISCLAIMER, DO NOT USE THE CALORIE
FUNCTION OF THE PROGRAM. IT CAN BE DISABLED BY ERASING THE QUICKING.CST
FILE. THIS WILL ALSO DISABLE THE QUICK ENTRY FUNCTION OF THE PROGRAM.
ONCE ERASED, IT IS GONE FOREVER, AS THE PROGRAM HAS NO PROVISION FOR
CREATING THE QUICKING.CST FILE.
COMMON QUESTIONS
1. CAN THE DATA FILES BE KEPT ON A FLOPPY DRIVE? THIS WILL SAVE SPACE ON MY
HARD DISK. Yes. Copy the *.RP* files to a floppy drive. Then choose
CHANGE DIR. When the dir tree appears, press F1 and change drives to A.
Then choose SAVE CONFIG. The next time you start the program, it will look
for the datafile on drive A. If drive A is not ready, you have the choice
of aborting or retry. If you abort, the program will continue on in the
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COMMON QUESTIONS CONTINUED
current directory of the hard disk. NOTE - running from floppy will slow
program response considerably.
2. WHENEVER I PRINT, I GET THE MESSAGE "PRINTER NOT READY. ABORT, RETRY, OR
IGNORE". I CAN ONLY PRINT BY CHOOSING IGNORE. WHY? The Recipe Processor
bypasses DOS and checks the printer port directly to see if the printer is
ready. Unfortunately, all printers do not return the same value when ready.
The IGNORE option allows you to bypass this check, which allows printing to
continue.
3. WHEN I START A NEW DIRECTORY, THE PROGRAM STARTS A NEW CATEGORY LIST. CAN
I USE THE SAME CATEGORY LIST THAT'S IN THE RP DIRECTORY ? Yes. Just copy
the INITIAL.RPD file from the RP directory to the new directory.
4. HOW CAN I BACK UP THE RECIPE DATA FILES? This can be done a few different
ways. Copy the *.RP* files to a floppy drive, or EXPORT all recipes to a
floppy drive. To save space, use an archive program such as PKZIP to
compress the *.RP* files as they are copied to floppy disk.
5. WHEN SHOULD I COMPRESS THE DATA FILES? If you have deleted a recipe, the
compress option will recover the file space used by the deleted recipe.
Using compress if you have not deleted a recipe is not necessary. Compress
may not have enough diskette room to operate if the data files are kept
on floppy diskette.
6. I CANNOT GET THE RECIPE PROCESSOR TO RUN. IT RETURNS A RUNTIME ERROR 203
AS SOON AS I RUN IT. This means that there is not enough free memory to
hold program data. Try rebooting your computer without TSR programs.
7. I GET A RUNTIME ERROR XXX AS SOON AS THE PROGRAM STARTS. This means that
there is not enough free disk space to create the needed program support
files. Try removing some files from your disk.
8. I NEED TO CHANGE MY PASSWORD (I FORGOT IT!). HOW CAN I DO THIS ? The
password is stored (in encrypted form) in the COLOR.CFG file. To remove
the password, simply erase the COLOR.CFG file. This will also erase any
custom colors and default directory that you may have defined. Because
defeating the password is so easy, you may want to remove this page from
the manual !
9. I HAVE TWO VERY SIMILAR RECIPES. INSTEAD OF ENTERING IT TWICE, CAN I
COPY IT TO ANOTHER RECIPE AND THEN SIMPLY EDIT IT? Yes. Just EXPORT the
recipe you want to copy. Then import it (answer yes when prompted that the
name already exists). Then display the recipe. Use the EDIT (F8) option to
change the name, and to make changes to the ingredients and directions.
10. THE PROGRAM REFUSES TO RUN FROM THE HARD DRIVE. WHY? The Recipe
Processor can be configured to run from either floppy or hard disk. When
you receive the program from a bulletin board or a shareware distributor, it
SHOULD NOT INCLUDE the file COLOR.CFG. If it does, Just erase this file,
and the program will run from where ever it is started from. The COLOR.CFG
file is the configuration file that is created when you choose SAVE CONFIG
under the UTILITIES menu. After you choose default directories and program
colors, use SAVE CONFIG to keep your customizations.
11. I CANNOT SEE THE MENU HIGHLIGHT BAR WHEN THE PROGRAM STARTS. You are
probably using a monochrome monitor with the program configured for a color
monitor. Simply erase the COLOR.CFG file. See question 10, above.
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COMMON QUESTIONS CONTINUED
12. CAN I ENTER SPECIAL CHARACTERS, SUCH AS THE DEGREE CHARACTER, FROM THE
KEYBOARD? Yes. During keyboard input, hold the ALT key and type in the
ASCII code for the desired character on the numeric keypad. You can find
the ASCII codes in your DOS manual. For example, the degree character is
ACSII code 248. To enter it into your text, hold the ALT key and type 248
on the numeric keypad. HINT - assign special characters to macro keys for
quick access.
13. HOW CAN I UNDERLINE, OR PRINT BOLDFACE OR ITALICS ? The Recipe
Processor does not directly support these features. However, you can
assign most printer control codes to MACRO KEYS. Then, use these macros
in the directions text to turn the print features on and off.
---------------------------------------------------------------------------
ORDER FORM 2.9.5
Jay Lichtenstein
185 Canterbury Ct.
East Windsor N.J. 08520
Please make checks payable to Jay Lichtenstein. The Recipe Processor
will be supplied on a 360k 5 1/4 inch diskette.
Shipping will be by First Class Mail. Allow up to 4 weeks for delivery.
---------------- ORDER FORM - MAIL TO ABOVE ADDRESS -----------------
Quantity:___________ x $35.00 ------> Total: ___________
(U.S currency only!)
Registrant Name ______________________________________________________
Address ______________________________________________________________
City_______________________________State _____________ Zip ___________
Phone (______) _______________________________________________________
---------------------------------------------------------------------
Registering the program entitles you to receive the next major upgrade
to the Recipe Processor free of charge. Further upgrades will be
$10.00 for registered users.
If you have any comment or suggestions on improving the Recipe
Processor, please write to me at the above address. If your
suggestion becomes a part of the Recipe Processor, you will
receive the next upgrade free of charge.
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