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The
Organized Recipe Box
The best way to organize a recipe box is to collect one 3” x
5” recipe card box, seven blank 3” x 5” card
dividers, two sets of labeled “recipe” card
dividers, 50 lined 3” x 5” cards.
Label
seven blank 3” x 5” card dividers:
Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday. The “Master
Menu” recipes go behind the “Master Menu” (Sunday through
Saturday) dividers in the front of the 3” x 5” “Recipe” Box.
The first set
of “recipe” card dividers goes behind the “Master Menu” Sunday –
Saturday dividers. Use this set
of “recipe” card dividers for regularly-used recipes. Keep only the best and favorite
recipes for this section.
The second
set of “recipe” card dividers goes behind the first set. Use this second set of card dividers
for infrequently-used recipes. Keep
all viable but less-used recipes in this section.
Label the
spine of the binder “Recipes”. Prepare
the binder dividers with labels identical to the recipe card dividers you
have purchased. Place the
dividers in the binder. Put
your oversized recipes in the sheet protectors. Put these protectors behind the
appropriate divider.
Make
3” x 5” reference cards for recipes which are located in printed
cookbooks and your own “Recipes” Binder and put them in your
“Recipe” Box. For example, Bagels: See Bread Baking Book, page 33 or
Raspberry Slush:
See Favorite Drink Recipes, page 2.
Eliminate
duplication wherever possible. It
takes only one good brownie recipe to keep a family happy. Happy cooking!.
Find more helpful ideas in the "House
of Order" Handbook, Chapter 22, "Food Management".
You may also be interested in clear,
plastic 3" x 5" index card slipcovers to keep your cards
neat and clean.
Also
see: Food,
Food
Management, Food
Storage, and Best Price
Box.
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