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USER GUIDE FOR THE RECIPE PROCESSOR VERSION 2.9.8 (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 (shareware) 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: Page 11 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. Page 12 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 Page 13 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. Page 14 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. Page 15 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. Page 16 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. Page 17 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 Page 18 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. Page 19 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 Page 20 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 Page 22 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 Page 23 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. Page 24 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. --------------------------------------------------------------------------- You can register on the Internet. See the Readme.txt file for details! ORDER FORM 2.9.8s 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 1.44 3 1/2 inch diskette. Shipping will be by First Class Mail. Allow up to 3 weeks for delivery. Competitive Upgrade Offer: if you are currently using a recipe program other then The Recipe Processor, send the original diskette along with this order form and take a ten dollar ($10.00) discount. ---------------- ORDER FORM - MAIL TO ABOVE ADDRESS ----------------- Quantity:___________ x $25.00 ------> Total: ___________ Shipping and Handling please add: 3.00 New Jersey residents please add applicable sales tax:___________ Grand Total: ___________ (U.S currency only!) Registrant Name ______________________________________________________ Address ______________________________________________________________ City_______________________________State _____________ Zip ___________ Phone (______) _______________________________________________________ Please check one: 5 1/4 HD______ 3 1/2 HD______ --------------------------------------------------------------------- Further upgrades will be $10.00, available only to 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. Page 25