I'm writing a new column for a magazine -- interviewing cooks and featuring one of their recipes but I digress . . . this is about cutting out recipes and the PILES of clippings that we all seem to have and sometimes wade through . . .eventually or when we remember we clipped something and are trying to find it!
Anyway, one of the ladies that I interviewed stated that she clips things out and if she doesn't make it within a month she pitches it for she knows that she'll never make it.
I think that is BRILLIANT!!!
I've got my stash of clippings and I'm giving myself two months -- whenever I'm going to make something I'll go through them and if something fits, will make it -- by June 1 whatever is still in that pile is pitched!
And then when I clip something . . . it's given a month and then it's "outa here".
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I should do that but, of course, don't.
I don't normally clip many recipes any more, but the computer - ai-yi-yi. Of course, I am associated with a bunch of enablers here!!
When I find a recipe online or one of you shares a recipe that looks interesting, I copy and paste it into Word, then print it. I set it aside in a "special" place in my cookbook bookshelf. When I'm looking for a specific new recipe, I go through that ever-growing stack. Some recipes I decide to trash, some go back in the pile. After I've tried a recipe it either goes into the trash or if it is decided to be a keeper, I punch holes in the paper and insert it into my cookbook binder.
If I'm looking for something specific online - English muffins for instance - I may find several recipes. As I go through them, then find THE recipe, the others are immediately trashed so that I don't mistakenly use the wrong recipe again.
Does this hat make my butt look big?
If I find a printed recipe I usually toss it after a week because I don't know where to store it. The ones that aren't newspaper clippings tend to end up in my cookbooks. It just occurred to me I could scan the recipes into my computer.
Thanks for posting this Linderhof. We recently subscribed to a different newspaper which actually has recipes I would want to make. The other newspaper had recipes that were so unhealthy I thought they were trying to kill off the readers - LOL The vegetable recipes would call for a pound of bacon, 7 egg yolks, 2 sticks of butter, cream and cheese.
I only clip recipes online these days. They don't take up much space on my computer and they are easily searchable. You could always scan paper versions and store them digitally, then discard the paper.
I like to see the paper recipe. If I scanned a recipe, I would have to turn the computer on just to find it and/or print it.
A binder is the best setup for me.
My DIL uses her smart phone to find recipes online, then just sets her phone where she can see it before she starts prepping for the dish.
Does this hat make my butt look big?
I used a copier to scan odd-sized pieces of paper with a recipe to a normal sheet of paper. That way, whether printed or copied, the paper is all the same size and easier to deal with.
But, I like the idea of tossing after a certain time frame. So rarely do I go back to the ones I've clipped.
I really should stop clipping recipes -- I have enough for at least 99 years or 99 pounds, whichever comes first!
That doesn't even count the online ones I've either bookmarked and/or copied/pasted into an ever-growing Word document, or the ones from cookbooks I check out of the library and read like novels.
However, I figure it's a cheap hobby, and much better for my waistline than actually making a lot of the yummiest-sounding ones!
Hmmm, everything posted so far makes perfect sense but I have a different take on things. Guess it begins with how many "recipes you clip" ~ myself, I only clip those that I seriously want to try ~ maybe 12 over a year's time.
But, since it is only DH and I here for the most part, it can be months before an occasion arrives when it's the right time to make it! Case in point, I have clipped a few "fun" recipes for special cupcakes and cookies that I've yet to make. *
Like all of you, I have many cookbooks (and probably given away even more through the last few years) but I've kept my favorites ones AND an accordian style recipe book ~ a gift from my MIL years ago ~ that contains only the recipes I've chosen to kept after trying them OR waiting for an occasion to do so!
* Just got the chance to do so - big time. Our small town is having a "Fun Family Night Fundraiser" for our even smaller local library and they called to ask if I would be willing to do some "walk-about" desserts ~ of course, I said yes. I often send treats to the library for the staff and patrons for no reason at all - just because I feel like baking and they are a ready market!
Guess my treats have passed the muster ~ they requested 3 of ones I have made before ~ and I'm so glad that I kept a recipe from probably 8 months ago because I haven't made it yet and this will be the perfect opportunity! Don't worry, I'll give it a trial run before the event itself.
Just wanted to say that, sometimes, you have to wait for the right time to make something new so the 30-60 day idea wouldn't work for me. Saving them until the time is right works for me instead as long as you aren't clipping recipes right and left with no intention of ever really making it!
I've started a note book where I keep all my clipped recipes. I try to keep it in order. Right now I'm going through all my old cooking magazines and clipping interesting looking recipes before I toss the magazine. I don't have to do this with Southern Living because I buy the annual, Bon Appetit doesn't do an annual and their website is really difficult to find something you know you read in the last year.
But in the notebook I have printed from the internet and pockets for the loose ones. I do need to start scanning so it is a little more orderly.
But I do like to go back and find lost gems.
What I really hate is to have a clipped recipe and lose it. Grrrr
Sheesh, ya'll are much more organized than I. Everytime I find a recipe in a magazine or online I tear or print it out and insert it in one of the cookbooks I already have. My poor cookbooks are stuffed with extra pages.
You should see my old "Joy of Cooking" bulging at the seams.
Whether You Think You Can Or You Think You Can't..... You're Right - Henry Ford
I print out recipes I have saved when I am ready to make them. It probably would be more efficient to have them on screen, but I'm usually making a whole meal, so I need easy access to multiple recipes at the same time. The benefit is that if someone wants the recipe from a meal I've just served them, I can easily grab the page, stains and all, and hand it to them on the spot.
I cleaned mine out last fall. I have a big recipe box that came with those General Mills recipe cards that you got some every month...back in the 70's, I think.
Anyway, I went through all of my clipped and/or printed reciped and decided if they were something I "might" try. I put in dividers with catagories....like main meals, breads, etc. and now I can find what I want in just a minute or so.
I've also been working on a Word document for a few years now that will some day by my granddaughter's wedding present...all my favorite recipes printed & put into a nice binder for her.
And just as a side note, she requested at age 12 that I teach her how to make homemade pie crusts...so we did that. She's coming for a month this summer. We are going to do some jams/jellies and bake a few pies from scratch. Oh, and she's 14 now.
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
I am shamefully organized. I have a large binder with dividers and pockets. If I find a recipe that I want to try, I put it in the appropriate place. Then when I have time to fiddle with a new recipe, I go through the dividers, pull out what I'm looking for and give it a whirl. If I like it, I write it in my permanent recipe collection. If not, out it goes.
I also have a ridiculous cookbook collection. I went through it after the first of the year and got rid of anything that was covered in dust. The rest - well, I have been trying new recipes regularly. If I find that a cookbook doesn't have a lot of recipes that I like, it goes in the donation box. I also write in my cookbooks. They're mine, right? I make notes about the recipes I've tried, what I want to change and how good it is.This message has been edited. Last edited by: katiemedarlin,
Happy is a choice.
When my mil passed we found boxes upon boxes in the attic just stuffed with clipped recipes. One of her sons said she always wanted to write a cookbook! I about fell over laughing. She was about the worst cook I've ever seen, and my standards are not high!
One benefit...... It doesn't take much to impress her son!
Whether You Think You Can Or You Think You Can't..... You're Right - Henry Ford
Several years ago when I began to downsize and edit everything I owned I threw out all my clipped recipes. I also gave away many of my cookbooks and all my decades of collected magazines. Haven't missed any of them.
Probably every recipe ever 'invented' is on the internet so it's quite easy to find one. Also anyone who knows how to cook can 'see' how a recipe will work out by reading the ingredients. I still use some of the few recipe books I have but more often search the net for new ones. I print them out to use in my kitchen as don't want my laptop near my kitchen work area. I save the printed copy when it's a recipe I know I will want to make again. I also have a small recipe file box with all the family favorites but a lot of the time I cook without recipes.
ETA I have collected many recipes found online and saved to a memory stick but find I don't really use them much and no longer add more. They are all arranged in separate folders for each type of food. I could probably write a decent size cookbook if I printed them all out! LOLThis message has been edited. Last edited by: joyluck,
"I have always had an aversion to the concepts of in style and out of style." ~Rose Tarlow
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I've got 13 binders and a desk full of loose 3-hole punched recipes (most of them from these boards) waiting to get filed into a binder. Each of my binders (meats, desserts, breads, etc.) has an index, which I update about once a year. The index gets rather messy with deletions crossed out and additions pencilled in. If I discard a recipe, say page 20 in my Meats binder, I will replace it with a new Meat recipe from the pile on my desk, noting the new title in the index.
I also have an accordian-pleated folder with clipped recipes but I only look in there if I can't find anything in my binders. I started that folder BC (before computers). It's too tedious to sort through the at-least-30-or-so loose clippings that are in each category. My tried-and-true recipes get transferred to 3x5 index cards and filed in the nice double-wide oak recipe box that DH made for me. If there was ever a fire, that's one of things I would grab first.
Our local newspaper is notorious for omiting an important step or an ingredient or two from recipes they print. So, I have a different rule about clipping recipes....once clipped, I wait two weeks to make sure the newspaper doesn't print a correction to that recipe I want to try. Several times this had paid off and some of the recipes have been keepers and favorites I've used over and again.
I used to clip a lot of recipes and then just stash them in a big folder I have. Thankfully, I've pretty much stopped that. I do still riffle through the folder when I want a specific recipe. Funny, I always know what the paper looks like that I'm looking for, even more than looking at the recipe.
I have a bookcase full of recipe books, too, and I've stopped buying those. Most of my cooking is from memory but there are some recipes that I pull out the books or papers for.
Life isn't about how to survive the storm, but how to dance in the rain.
I have an expandable file & an old cookie jar stuffed full of clipped recipes.
It's like going back through time...I was going to make this for...I thought ____ might like this with beef... this looks like an easy birthday cake for ....
The recipes I really use are in a binder, but once in a while I check those old clippings.
Now I use Pinterest to save new recipes.
I have narrowed down my recipe collecting to one magazine - Cooks Illustrated. I have never made anything out of those magazines that I didn't like.
I get the magazine for the month, and then the recipes I try, I tear out and put into a binder. The rest of the magazine goes into the recycle bin. That way I don't have any recipes sitting around in a "to try" pile.
I used to date the clippings and toss if they stayed around too long. Now I post them to the desktop in my ipad. I really hate a messy desktop so if they stay there too long (usually a couple weeks) they get deleted. If I try them and like them they get written into my messy recipe book.
What a good idea. I should do that. I have clippings and those I've printed, in a pile, from several years ago! I really need to stop printing them and organize electronically from now on.
I copy and paste on-line recipes into a Word document called, "Collected Recipes." I rarely clip recipes from magazines or newspapers anymore. I do have notebooks of recipes that I have collected though. One is called: Christmas, another Holiday, another Favorite. And I, too, stuff clipped or printed recipes into one of these notebooks or cookbooks. I, too, agree that most recipes can now be found on-line and when I do find one, I copy & paste it into my "collected recipes," file - or I print it and put it in a notebook.
But I like to read recipes - I don't save / or clip them / necessarily to try them out exactly as printed - but I like to find out the methods used and combination of ingredients. It's only for baking recipes that precision is all important.
I have compiled recipes from numerous sources over decades. They came from family, friends, magazines, newspapers, grocery stores,product boxes, mailings, the Web. There was no organization so consequently they were seldom used or predominately forgotten till quite recently. After seeing my DIL's organized binder with it's dividers and plastic sleeves to protect each page of recipes, I was shamed into tackling my own stash. Naturally, this was a time consuming endeavor that also involved some money, but was so worth it. My DH gave me four large ringed binders and I bought the page protesters from an office supply chain. I painstakingly weeded and categorized each recipe. I grouped and positioned similar recipes to maximize each page. I used a whole punch tool and inserted pages back to back. The copier was used to copy typed recipes, to compile some pages of multiple recipes or to copy recipe cards. One book contains everything from appetizers to salads and main courses. Another is baked goods. I have some reorganizing yet to do in each binder. They are quite full. I have used small post it's to earmark the most often used, but will replace them with sturdier ID tabs. While compiling my binders, I sometimes found that I was lacking in some courses which prompted me to surf the web with recipes that sounded tasty and that received five stars and rave reviews. What a blessing it is to finally be able to access recipes quickly and efficiently. The added bonus is that each recipe is protected from spills and my cooking library will one day join my DIL 's.
You don't have to clip the recipes. You can find most of them on line. Google the name of the recipe or type in www.name of magazine or newspaper.com where they came from.
Copy and paste into a word program. My Folder of "Recipes" is then categorized with sub files: pork, beef, salads, desserts, fruit, dips, etc.
My problem is my Recipes folder keeps getting bigger and bigger and I won't live long enuf to make all of them.
If I clip a lot of pages from a magazine and don't have time to enter on the computer, I
3-hole punch them & put in a folder. Some day I might categorize them in a binder.
But it's an enjoyable hobby.
Before my mom passed away years ago, she gave me an empty book called "I'm Writing My Own Cookbook" First thing I did was write the family heirloom recipes in there. Especially precious to me are the ones from holidays. If there was a disaster that would be one of the first things I would grab.
I'm guilty of clipping recipes. I have some from 20 years ago. I thinned them down about 6 months ago and it was a time consuming job. I found some nice recipes that I had forgotten about. I gave away some recipes books also. I need to do that again. I've got too many.
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