Can I ask you a question? A very, very personal question? How do you organize your underwear drawer? Hah-not really. My real question to you is: how do you organize your recipes? I mean, do you keep yours in a recipe box, a recipe binder, or perhaps on a disc, in your kimpewter? Why do I ask? Because I’m having troubles, big troubles. See, I have totally outgrown my old recipe binder, and it has been patched, duct taped and stapled one too many times to count. The pocket that says, “Desserts”? That pocket is now non-existent; these days I just keep all of my dessert recipes together with a big fat rubber band. And don’t even get me started on the shameful condition of my “Main Entrees” section. Only one word can describe it: Pitiful.

But here’s my quandary: I can’t think of a better way to organize myself. Computer? No way—I just don’t trust  ‘em. Recipe box? Why, I’d need about 400 for my vast recipe collection. Hey, if you have any methods that work for you, can you e-mail me, or drop me a note? Because I’m desperate. In fact, I’m SO desperate at this point that I’m offering a prize to the person who inspires me the most: I will bake cookies and bring them to your house. Seriously. Somebody help me, please.

In the meantime, I am trying to lighten my recipe binder’s load a little by going through it, recipe by recipe, and tossing those that I don’t prepare very often. In doing so, I have come across four recipes that I’ve never shared with you in my over three years of writing this here column. I totally can’t believe I’ve left these out—they are all amazing “keepers”; recipes that I’ve made over and over again, and everyone loves them. First, a crowd-pleasing Blue Cheese-Bacon Dip that will WOW your cocktail party guests. Next, my mother-in-law’s Spinach and Chicken Soup—very healthy and delish. For a nice dinner, my daughter Abbie’s Pasta Presto—this is the very first recipe she ever cooked, all by herself, and it’s to-die-for. And last, something pretty funny, my Root Beer Cake. A great conversation starter that I showcased on my blog recently (www.SugarAndSpiceAdk.-blogspot.com). My family and friends just loved this cake—it’s really different. So I hope you enjoy, and don’t forget to contact me if you have any organizational tips for your recipes. I’ll be sure to share.

BLUE CHEESE-BACON DIP

Serves 12-15

3 tblsp. chopped walnuts

7 bacon slices, chopped

2 garlic cloves, minced

2  8oz. packages cream cheese, softened

1 / 3 cup half-and-half

4 oz. crumbled bleu cheese

2 tblsp. fresh chives

Assorted crackers, sliced green apples, grape clusters, sliced baguette

Preheat oven to 350 degrees. Bake walnuts in a single layer in a shallow pan for 6 to 8 minutes, or until toasted and fragrant, stirring after 3 minutes. Cook bacon in a skillet over medium-high heat, stirring often, for 10 minutes or until crisp. Remove bacon and drain on paper towels, reserving 1 tblsp. drippings in the skillet. Add minced garlic to hot drippings; saute 1 minute. In a medium bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, bleu cheese and chives. Spoon mixture into a 1 quart baking dish. Bake at 350 degrees for 20 minutes or until golden and bubbly. Sprinkle with walnuts; serve with crackers, sliced apples, grape clusters.and / or sliced baguette.

MARILYN’S SPINACH

AND CHICKEN SOUP

Serves 4

6 cups low-sodium chicken broth

1 cup water

6 scallions, washed, trimmed and thinly sliced

3 oz. small pasta, any shape

8 oz. spinach, trimmed, washed and coarsely cut

3 oz. mushrooms, washed and chopped (about 1 cup)

2 cooked skinless, boneless chicken breasts, cut into thin strips

1 / 2 tsp. salt

1 / 4  tsp. fresh ground pepper

1 medium tomato, halved, seeded and cut into 1 / 2 inch dice

Bring broth, water and scallions to a boil in a large soup pot. Add the pasta and bring back to a full boil. Then reduce heat to low, cover and boil gently for 5 minutes. Add the spinach and mushrooms; mix well. Bring back to a strong boil and boil for 1 minute. Add chicken, salt and pepper. Cover and set aside (off of heat) for 5 minutes. Add the tomatoes, stir and serve.

ABBIE’S PASTA PRESTO

Serves 4-6

1 16oz. package linguine or spaghetti

Salt

1 tblsp. olive oil

1 large onion, finely chopped

1 garlic clove, crushed

1 8oz. package sliced white mushrooms

1 4oz. package assorted sliced wild mushrooms (gourmet blend)

1 piece (4oz.) deli ham, cut into 2 inch by 1 / 4 inch strips

1 cup chicken broth

1 / 4 cup heavy cream or whipping cream

1 / 8 tsp. ground black pepper

1 10oz. package frozen peas

Heat large pot of salted water to boiling over high heat. Add linguine and cook as label directs. Meanwhile, in a 12 inch non-stick skillet, heat oil over medium-high heat until hot. Add onion and cook, covered, for 5 minutes or until tender and golden, stirring occasionally. Add garlic and cook for 30 seconds, stirring constantly. Add mushrooms and cook for 10 minutes or until tender and golden, stirring occasionally. Stir in ham, broth, cream, pepper and ? tsp. salt; heat to boiling. Cook for 1 minute, stirring often. Place frozen peas in colander; drain linguine over peas. Return linguine mixture to sauce in skillet; fold pasta into sauce until well combined. Serve hot.

ROOT BEER CAKE

1 box Spice cake mix

1 tsp. rum extract

1 tsp. vanilla extract

1 tsp. cinnamon

Root beer

Preheat oven to 350 degrees. Spray and flour (generously) a bundt pan. Make cake according to package directions, except substitute root beer for the water. Add extracts and cinnamon. Bake according to package directions, or until a wooden pick inserted near the center comes out clean. Let cake cool, then invert onto a plate. Dust with powdered sugar. Wonderful served with ice cream.

Happy eating.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com. You can also visit Leslie at her blog, located at www. SugarAndSpiceAdk.blogspot.com