I've never been one to use those cute, but tiny little recipe cards that fit in a pretty little box. Many of the recipes I make are long and involved. Many were printed on 8-1/2"x11" paper from the computer. And the ones I cut from the newspaper and magazines often have accompanying pictures that I want to keep with the recipe.
My solution is to use a 3-ring binder with plastic page covers. I slip recipes into the sleeves, which keeps food and grease off of them. I organize recipes within the notebook according to the type of food, such as breakfast foods or soups.
If I try a recipe and don't like it, then I can simply slip the recipe out of its sleeve and toss it in the recycle bin. I keep empty plastic page protectors in the back of the notebook for new recipes.
This has worked so well for me that I upgraded on Monday to a larger notebook since my recipe collection had grown.
For more Works-for-Me Wednesday ideas, visit Shannon's site Rocks in My Dryer.
A commenter asked what the recipe is on the left. It's for Lemon Poppy Seed Muffins, published in The Dallas Morning News.