At least we don't have to dust, polish..

or clean our collections, do we? This discussion is so timely for me, I have been dealing with this problem recently, and so far have not solved it well.

I have always collected clipped recipes from magazines and newspapers (MANY magazines). I have eight or so book-sized files, don't know what they are called, but large with pocket dividers in them. Hallmark used to make wonderful ones, especially for recipes, but no longer has them. Each has a topic, such as Meats, Vegetables and sides, Desserts, etc. Then each pocket is broken to a specific type of the main topic. Where there are lots of recipes, it is broken down further such as Boneless chicken breasts, Bone-in Chicken Breasts, Whole Chicken, and so forth, using business size envelopes with recipes for one type clpped with paper clips. The envelopes fit nicely in the old Hallmark Books. I subdivided each catagory, such as under boneless breasts there are oven recipes with no browning, oven recipes that require browning first, grilled, with pasta, and so on to fit my personal collecting profile. Each group is clipped with a paper clip, so more than one is in each envelope. There is more than one envelope for each Main Category. This has worked well for me. When a Book got to full to tie it shut, I just went through and did a discard on out-dated or ones I thought I would never use. (This is painful!)

HOWEVER, the computer has changed all that as I download recipes at a frightening rate (I admit to being obsessive-compulsive!), and they are too large to use the other method with, and I am afraid too numerous. Right now there are just stacks of them waiting to be dealt with. I, too, have an extensive cookbook library, and spend a lot of time in the *which book was that in* mode. This will be one of my goals in the new year to get them all organized and find a way to deal with the new ones. I think I will find a lot of help in these posts. I already see I need to get a list of my favorites computerized, but I love trying new recipes so much, I seldom use the same one again. That's one reason I really, REALLY love this site! Thanks again for all the suggestions.