Last night's supper was roasted chicken, delmonico potatoes, stuffing, buttered baby peas, applesauce and warm yeast rolls. I was disappointed in the recipe that I tried since it was so many steps - I would have had the same results if I would have just put it in the pan and let it bake away. That's okay, I have another one that I want to try someday. I love to clip recipes from magazines and newspapers, look thru cookbooks and this site to try new recipes. Once in awhile there are clunkers but more often, they are very good. I just wish I had a better way of collecting my recipes - my recipe box won't hold any more and I have some recipes stuck in cookbooks but then when I try to find a particular one, I can't find it. Any ideas of how I can organize my recipes? What systems do you all use?

DELMONICO POTATOES

2 lbs frozen hashbrown potatoes, thawed
8 oz cubed processed cheese food
2 cups half and half
1/2 cup butter
Preheat oven to 350 degrees. Place potatoes in 13x9 inch baking pan. In a saucepan, melt butter and cheese, then blend in half and half. Pour mixture over potatoes and cover with foil. Bake for 1 hour, remove foil and bake 15 minutes more.

NEVER FAIL YEAST ROLLS
from Taste of Home Magazine

1 pkg (1/4 oz) active dry yeast
1-1/2 cup warm water (110-115 degrees)
3-1/4 cup flour
1 pkg (9 oz) yellow or white cake mix (I use Jiffy)
1/2 tsp salt
Melted butter or margarine

In a large mixing bowl, dissolve yeast in warm water. Beat in flour, dry cake mix and salt. Do not knead. Cover and let rise in a warm place till doubled, about one hour. Punch down and divide dough in half. Make rolls and put in 2 greased round cake pans. Brush with melted butter. Cover and let rise till doubled, about 25 minutes. Bake at 350 degrees for 12-15 minutes or till golden brown.