Colossal Cookbook

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USER GUIDE FOR THE RECIPE PROCESSOR VERSION 2.7c (C) Copyright 1980, 1984, 1989 ,1990, 1991 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 SEARCH MENU ................................................10 PRINT MENU .................................................12 DELETE MENU ................................................14 UTILS/COLORS MENU ..........................................14 USING MARKED RECIPES .......................................17 IMPORT - FORMATTED AND UNFORMATTED .........................18 BACKING UP THE DATA FILES ..................................21 CALORIE CALCULATOR - HOW IT WORKS ..........................22 DISCLAIMER .................................................22 COMMON QUESTIONS AND PROBLEMS ..............................23 ORDER FORM .................................................24 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 will even help with your shopping by preparing and printing a shopping list for you. 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 and 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. Monitor : Monochrome or color. Printer : Any printer that works with your computer will do. PROGRAM CAPACITY The Recipe Processor can store a maximum of 1000 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 Y erases data to the end of the line. CTRL LEFT/RIGHT ARROW moves cursor 1 word left or right. INS - toggles between typeover and insert mode. DEL - deletes character at cursor position. 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, 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 categories, and the user name 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.ING ....... Contains ingredients for quick entry feature. Also contains calories, fat, chol. and sodium for each ingredient. 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. 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 function. 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 SELECTION WINDOW now uses 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. CATEGORY selection uses the cursor keys, or a partial category of the desired category. 8. 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. 9. Always watch the lower window on the recipe screen for active control keys. Page 4 THE RECIPE SCREEN The Recipe Processor divides the screen into three windows. The top window contains 3 lines and displays the user name, 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. UTILS/COLORS -contains commands to customize program colors, category, quick entry and directory maintenance, export, and 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 forgot 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 USER NAME screen. Type in up to 25 characters for the recipe title of this directory (usually the users first name). The main menu will now be displayed. Only the ADD, UTILS/COLORS, 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.ing file as each ingredient is entered. If you answer YES to this option, as you enter ingredients they are added to the quicking.ing 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.ing file is not checked or updated. The default for this prompt is NO. 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 100. 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. 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. Pressing INSERT again, or advancing to a different line of text automatically turns off the insert mode. 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. 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. 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 allow you to search, display, edit, print and browse through your database of recipes. There are 5 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. 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. 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 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. Browsing displays only those recipes containing the selected ingredient. 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 will display only recipes that contain 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: F1- DIRECTIONS. This key will toggle the display between the ingredients and directions window. 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 then 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. F5- ZOOM RIGHT. Same as above, but for the right column of ingredients. 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 allow you edit your recipe. Pressing this key will cause the edit window to appear. There are seven choices available: 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. Page 11 SEARCH BY MENU - EDIT CONTINUED CATEGORY: allows you to choose a new category from the category window. SUB CATEGORY: allows a new sub-category to be defined. 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. On rare occasion you may see a fraction displayed as 10 15/1. This is really 10 and 15/16, but the last digit is lost as the program can only display 7 characters for the amount. If you see a fraction displayed as above, just remember it is displayed in 1/16ths of a unit. Units smaller then 1/16th will be referred to as a "pinch". F10-DONE. This key returns you to 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. 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. This 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. Page 12 PRINT MENU CONTINUED 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 on the left side of the screen. Use the cursor keys to scroll and edit the items in the window. While ingredient descriptions in the recipe consist of 30 characters, in the shopping list they can be expanded up to 50 characters. Use the INSERT/DEL keys as necessary to edit the ingredients. If an ingredient description becomes larger then 30 characters, it will scroll horizontally. SHOPPING LIST CONTROL KEYS: F1- 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. F2- This key allows you to delete an ingredient. While the shopping list will not duplicate ingredients from different recipes, 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. F6 or F10- this will print the shopping list to the printer, or the redirected device. Page 13 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 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 UTILS/COLORS 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 ESC key to end category updates. The categories will be automatically sorted. Page 14 UTILS/COLORS MENU CONTINUED 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 fat, 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. 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. USER NAME. This selects colors for the user name, and allows you to change the user name. 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. PROG DEFAULT. This allows you to customize the way quick entry and maintenance of the quicking.ing file are handled. The following prompts will be asked: 1. 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. Page 15 COLORS\UTILS MENU CONTINUED 2. 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 if desired. 3. 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.ing file for each ingredient. If you answer no to the above prompt, the following 2 prompts will be asked: 4. 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. 5. 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 color configuration. This will also save the current recipe directory. The next time the program runs, it will use your custom colors 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 user name. 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 Page 16 COLORS\UTILS MENU CONTINUED 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. Recipes can be marked in two different ways. 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 second method. The UTILS/COLOR 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. UNMARK BY CATEGORY - unmarks all recipes in the chosen category. UNMARK BY SUB CATEGORY - unmarks all recipes in the chosen subcategory. 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. Page 17 USING MARKED RECIPES CONTINUED 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 UTILS/COLOR 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 UTILS/COLOR menu, switch directories, and import the DESSERT recipes into the new directory. IMPORTING DATA FROM EXTERNAL FILES (ADD MENU) 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 recipe program. 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". Page 18 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. 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. Page 19 UNFORMATTED IMPORT CONTINUED 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 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 Page 20 UNFORMATTED IMPORT CONTINUED 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. 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. Page 21 CALORIE CALCULATOR - HOW IT WORKS The calorie calculator finds calorie values in the QUICKING.ING 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 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 calories and calories 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.ING 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.ING FILE. Page 22 COMMON QUESTIONS AND PROBLEMS 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 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. Page 23 ORDER FORM 27r 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 UPS. Allow up to 4 weeks for delivery. ---------------- ORDER FORM - MAIL TO ABOVE ADDRESS ----------------- Quantity:___________ x $35.00 ------> Total: ___________ Registrant Name ______________________________________________________ Address _______________________________________ 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. Page 24