“I could never live long enough to cook up all the foods represented on those dozens and dozens of cards,” I concluded with a prolonged sigh one day as I looked over my recipe collection. I grew up surrounded by family and friends who were good cooks, and I began collecting recipes even before I was married. The collection grew and grew until I had several file boxes filled with neatly typed recipes.
Then came another revelation: not only did my number of recipes far exceed my needs, but most recipes were starting to come already neatly printed up–but not on little cards. They were on full-size sheets of paper! I received them as Relief Society handouts, found them on magazine and newspaper pages, and discovered them on Internet websites. No doubt about it (for me at least) — those little cards, just like the typewriters that created them, needed to be phased out.
Realizing that there is more than one way to do things right, and that it’s okay to give up an old system for a new one that would serve me better, I decided to make a big change in how to organize my recipes. I opted for a three ring binder along with 8 ½ x11” paper, index tabs, and page protectors. Then, after selecting our family favorites, I quickly and easily placed the recipes in the binder.
I’m delighted with the system. It accommodates recipes of any length and format, the page protectors keep them clean, the index makes for quick locating, and the binder fits nicely in my kitchen. Over time, I’ve made adjustments to my system as follows:
If a recipe is already on a card, I attach it to a piece of paper and slip it into a page protector. If the recipe is on both sides of the card, I merely slip it into a page protector so it can be read from both sides.
If a favorite recipe is in a cookbook, I make a note on a piece of paper, referencing the book and page, and place it into a page protector along with other recipes.
New recipes are kept in the front of each index section. Then, after serving the item to the family, we “vote,” and if it’s a keeper I place it permanently in the binder; if it’s not, I discard it.
By the way, I still collect recipes, but now that I haven’t taken time to type them up on cards, it’s easier to thin them out periodically, keeping only the best of the best.
So, here’s one I recently acquired from my sister, Donette Ockey, that is definitely a “keeper” for our family. It’s a delicious, nutritious summer dish. When served with French bread, lemonade, and Special K Bars for dessert (see recipes below) it makes a wonderful meal.
Linguine and Asparagus Stir Fry
8 oz. linguine – cook according to package directions, drain and rinse and set aside
Saute the following 6 ingredients in a Wok or electric skillet:
½ lb. fresh asparagus, cut into 1 inch pieces
½ lb. fresh mushrooms, sliced
1-2 carrots, sliced
1-2 medium zucchini, diced
2 cups ham, julienned
¼ c. butter (I use less)
Add the following 9 ingredients
1 c. whole cream
½ c. frozen peas
3-6 green onions, sliced
¼ c. Parmesan cheese
1 ½ tsp. basil
1 ½ tsp. salt
Dash of pepper
Dash of ground nutmeg
Add cream, peas, onions, cheese and seasonings.
Bring to boil and reduce heat. Simmer 3 minutes, stirring frequently.
Add linguine to vegetable mixture and toss to coat. Sprinkle with additional Parmesan cheese, if desired.
Serves 4-6 (It’s great with French Bread, lemonade, and Special K Bars for dessert.)
For a “Fabulous French Bread” recipe, visit www.theartofhomemaking.com/freearticles.htm , click on “recipes”
Special K Bars
1 c. sugar – Combine and
1 cup light Karo syrup – bring to a boil in small sauce pan
Remove from heat and add
1 cup peanut butter
Combine with
6 heaping cups Original Special K cereal
Press into 9 x 11” pan
Spread over top
6 oz. milk chocolate chips – melt in microwave on 50% power
6 oz. butterscotch chips – and combine and spread over top
When cool, cut into squares and serve.
Do You Need H.E.L.P.?
Home Executive Lessons and Principles
by Daryl Hoole
Daryl is answering questions from readers who contact her at [email protected]. Her response will be sent directly to the reader. Some responses may also be incorporated into her “At Home” column that appears every four weeks on Mondays on Meridian. This information will also be available on her personal website at <a target="_self" href="https://www.
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