What Blazedog said. (And she's "outed" all of us recipe collectors who know we'll NEVER get around to making everything we collect! )
I'll add a point about MasterCook or other digital cookbooks: use them as your index; don't bother typing something in unless you like it. You may be amazed at how your tastes change (mature?) over time. For ex, I've been on a mission to make a bunch of old TNTs from my young-married days. I entered the titles ONLY into MCook, with a preceding category, like this: "Main Dish--Pork Chops with Green Peppers." I didn't bother typing in the recipe, but just created a digital cookbook with titles only. Then I don't lose the recipes, b/c I've got an easy way to find the titles. Next, when I'm planning menus, I'm going to that A-list cookbook first. Only AFTER I make and like the dish do I type it into MasterCook.
This method saves a ton of time, b/c otherwise all you'll ever do is type recipes that you may not like or may never make. And old TNTs may no longer suit your new & improved skills and tastes. I've relegated some recipes to the trash bin just this week; they qualified as trying "new" recipes b/c it's been so long that I have little to no memory of their flavor, and now that I know what I'm doing in the kitchen, some recipes won't pass muster any more.
Good luck! Going digital is wonderful if you don't waste time typing things you'll never make, & instead type titles only until you're sure you like those recipes. Have fun!
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan