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Old 07-29-2005, 11:20 AM   #11
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licia - a binder will fill up faster than you think. I have a two-drawer filing cabinet that I have sectioned off a tad more intricately than a cookbook.

Appetizers (sub categories Salsa, Dips, Spreads, Wings, whatever you have a lot of put in a sub folder)



Salad Dressing

for main dishes I have everything separated into Beef, Seafood, Pork, etc., along with Ethnic, Rice, and Pasta

Then I have Crockpot recipes divided into Beef, Pork, Seafood, etc. along with side dishes, desserts, vegetables

Same with my Pressure Cooker folder

Casserole Folder with all the sub folders - poultry, beef, vegetable, etc.

Breads - a sweet folder a yeast folder and a savory bread folder and a cornbread folder

Savory Pie
Sweet Pie

Desserts - Pies, Cakes, Cookies, Bars, etc. (each with a folder)


Sauces, Marinades, and Rubs

Non-Edible recipes


There's more but I would have to look - sometimes I will file something in two places. Before you know it you'll have a huge collection. I too like a hard copy of everything.


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 07-30-2005, 06:09 AM   #12
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Location: Galena, IL
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In answer to the computer thing .... I, too, don't keep recipes on the computer, but I do keep an index to them on the computer. The index has the name of the recipes I cook often and where they are (for example, it might say a Gourmet magazine, year, month, page; or the name of the cookbook and what page. If it is a recipe given to me by a friend, the entire recipe will be there). Like many others, I don't use recipes measure-per-measure, I use them as suggestions (don't bake much). Having this index for the recipes I use once or twice a year helps a lot.

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