31 Days of Simple Goodness: Recipe Organization

Posted by on Oct 29, 2012 in Blog Posts | 0 comments

Keeping your recipes organized is worth crowing about!

You know by now my fetish with cookbooks, recipes, food magazines, and food shows.  For a long time I would collect loose recipes and put them in files.  That worked okay for a while.  But then I wanted to have them a little more organized.  Since I organized them into binders, I use them much more often since they are easy to locate.

I finally cleaned out my stash of loose clippings and paper copies and saved the recipes that made the cut.  Then, I organized them into binders.

What I share with you today is my latest way of keeping the loose ones bound and fairly organized.

Love dividers!

Here’s what I used:

  • binders (I prefer 1 1/2″ binders over the monster ones)
  • dividers
  • 3-hole punch
  • magazine holders (TJMaxx had some I liked)
  • one plastic pocket divider.

You can select the binders and dividers that are most happy, appealing, and kitchen-coordinating for your personality and decor.

Steps to get it done:
Categorize your recipes.  Mine are appetizers, beverages, breads, brunch, desserts (subcategorized into cakes, cookies, frozen, pies), meat/seafood (beef, pork, poultry, seafood), salads, soups, vegetables.  Define your own categories.
Three-hole punch the pages.
Alphabetize (makes it easier to find them) in each tab.
Label the dividers with the categories you are using.
Put the recipes in the notebooks behind the dividers where they belong.
Store the binders in the magazine boxes.

I have separate binders for party menus with recipes, Thanksgiving, and family treasures.  I also save restaurant menus to get ideas for my own cooking.

Keep a loose pocket sleeve handy.

Your week’s recipes in one place!

Put the recipes from the binders in there for the week on a cookbook stand so you don’t have to drag out the binders.

Tidy on the shelf!

If you’re like me, you’re kind of wanting to know what that top recipe is in the sleeve over there.  It’s a fave of mine!  Relish’s Roast Chicken with Garlic, Lemon, and Parsley.  Divine! You’re going to want to print it off and file it away AFTER you prepare this.  I’m not kidding.  I prepare it at least twice a month and use the chicken for a meal and the leftover chicken for chicken salad or enchilada casserole or poppy seed chicken casserole.  Mmmmmm.

Keeping your favorite loose-leaf recipes organized is simply good way to keep up with them and streamline your meal preparation. 

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