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)
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
Desserts - Pies, Cakes, Cookies, Bars, etc. (each with a folder)
Sauces, Marinades, and Rubs
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