I love to cook and I love to collect recipes. Over the years, the collection has gotten a bit out of hand. One of my resolutions for this year was to get it sorted and organized. With that in mind, I headed out to the local Barnes & Noble and picked up a recipe binder.
It came complete with a variety of already labeled dividers, printable recipe pages, hints and tips on a variety of topics, a notepad, magnets and more. I picked the binder up on clearance for about $6. Of course, this is something that would be easy enough to put together yourself and possibly even save you some money.
Starting this project motivated me to purge a fair amount of recipes from my collection. You know those recipes that have gorgeous pictures included? The ones you think – ‘someday I will through an elaborate/elegant dinner party and cook this for all my dearest friends’ ? All those recipes that called for Essence of Lavender, the cheeses you have never heard of, spices that you cannot find at any store in town, etc. Yeah, I had those in my stash also. And, in all the dinner parties I have had over the years, I have never even considered attempting one of them. If it takes that much work to gather the ingredients, I am most likely not going to ever make it. It was time to be honest with myself and keep only the ones I have used or know I will someday try. Everything else was filed in the recycle bin!
Another bonus to the project was the discovery of many recipes that I had long forgotten about. Mom’s Cheesy Garlic Biscuits, Dad’s Microwave Peanut Brittle, the Ice Box Bran Muffin recipe I got from Mary, and more. They have all made it back into rotation in my kitchen.
All the recipes I kept have been typed up, printed out and filed in my new binder.
And, on that note, I’m going to share with you another recipe that I re-discovered during this project.
Taco Soup, courtesy of Apple A Day (a wonderful restaurant that sadly, is no longer in business)
1 onion, chopped
1 lb ground beef
1/2 – full pkg taco seasoning mix
2 cans kidney beans, drained
1 can corn, un-drained
2 cans Mexican-seasoned tomatoes, un-drained
2 C water
Sauté onions and ground beef and drain. Stir in taco seasoning. Add remaining ingredients and simmer for 20 minutes.
Top bowls with shredded lettuce, sour cream and an edge of lime.
Serve with warm, rolled flour tortillas as dippers.