1 12 379 https://recipecardarchive.com/files/original/c8da9942a5d01d0ce8828ae7576a0718.jpg bbdd28072ab173e11ff9fe3d16df080a https://recipecardarchive.com/files/original/3d7de2285402023c7ffe4f323855e7f9.pdf 385d83d97486c29b6f650936dcf51a11 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Linguini & Clam Sauce Description An account of the resource Linguini & clam Sauce Try This one! It 8 oz linguine is the Best 3/4 cube lite margarine 2 or 3 garlic cloves minced 1 T minced parsley 2 tsp. lemon juice pepper 1/4 C white wine 1 Package frozen clams run thru Blender (& Big Parmeson for top Grazons) Put all ing except pasta & parmeson in saucepan & cook Same amt of time as pasta Back: blank --- # Linguini & Clam Sauce ## Ingredients - 8 oz linguine - 3/4 cube lite margarine (~6 Tbsp) - 2 or 3 garlic cloves, minced - 1 Tbsp minced parsley - 2 tsp lemon juice - Pepper - 1/4 cup white wine - 1 package frozen clams (8 big razor clams), run through blender - Parmesan, for top ## Instructions 1. Run frozen clams through blender. 2. Put all ingredients except pasta and Parmesan into a saucepan. 3. Cook for the same amount of time as the pasta. 4. Serve sauce over cooked linguine and top with Parmesan. Subject The topic of the resource linguine margarine garlic parsley lemon juice pepper white wine clams parmesan Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0379 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main cuisine:Italian decade:1960s ingredient:clams ingredient:garlic ingredient:lemon juice ingredient:parmesan ingredient:white wine method:Stovetop protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/4a6acb9d2115891e41dac2421d9e4992.jpg 36281459fab3495ecbea614afaa47445 https://recipecardarchive.com/files/original/b723faf5e32f96450b2be3355aa73d62.pdf 3f3041c0b1cdc7567ef449a9dc9210ce Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Slow Cooker Easy Chicken with Noodles Description An account of the resource SLOW COOKER EASY CHICKEN WITH NOODLES 1 chicken (2½ to 3 pounds), cut in serving pieces 1 (10¾-ounce) can condensed cream of chicken soup 1 medium onion, chopped 1½ teaspoons paprika ¼ teaspoon marjoram Dash pepper 2 tablespoons flour 3 tablespoons cold water 1 tablespoon lemon juice 1 (16-ounce) can cut green beans, drained 8 ounces medium egg noodles 1 tablespoon salt 3 quarts boiling water Place chicken in slow cooker. Combine soup, onion, paprika, marjoram and pepper. Pour over chicken. Cover and cook on low setting 4½ hours. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice. Add green beans. Cover and cook 30 minutes longer. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook un- covered stirring occasionally, until tender. Drain in co- lander. Place noodles in serving dish. Pour chicken mix- ture over noodles. Yields 4 servings. To cook conventionally: Cook chicken in large pot or Dutch oven with ingredients as above. Simmer, covered, 35 to 45 minutes or until chicken is tender. Add green beans for last 5 minutes of cooking time. Back: blank --- # Slow Cooker Easy Chicken with Noodles *Yields 4 servings* ## Ingredients - 1 chicken (2 1/2 to 3 pounds), cut in serving pieces - 1 (10 3/4-ounce) can condensed cream of chicken soup - 1 medium onion, chopped - 1 1/2 tsp paprika - 1/4 tsp marjoram - Dash pepper - 2 Tbsp flour - 3 Tbsp cold water - 1 Tbsp lemon juice - 1 (16-ounce) can cut green beans, drained - 8 ounces medium egg noodles - 1 Tbsp salt - 3 quarts boiling water ## Instructions 1. Place chicken in slow cooker. 2. Combine soup, onion, paprika, marjoram, and pepper. Pour over chicken. 3. Cover and cook on low setting 4 1/2 hours. 4. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice. 5. Add green beans. Cover and cook 30 minutes longer. 6. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. 7. Drain in colander. Place noodles in serving dish. 8. Pour chicken mixture over noodles. ### Conventional Stovetop Method 1. Cook chicken in large pot or Dutch oven with ingredients as above. 2. Simmer, covered, 35 to 45 minutes or until chicken is tender. 3. Add green beans for last 5 minutes of cooking time. 4. Cook and drain noodles as directed above; serve chicken mixture over noodles. Subject The topic of the resource chicken cream of chicken soup onion paprika marjoram pepper flour water lemon juice green beans egg noodles salt Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0378 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main decade:1960s ingredient:cream of chicken soup ingredient:egg noodles ingredient:green beans ingredient:paprika method:Slow cooker protein:Chicken source:RCA0006 https://recipecardarchive.com/files/original/d5e4e3c7edd82daa0960c0e75e4390ed.jpg 27a06539dff74a90e2198b01bdf8fa0b https://recipecardarchive.com/files/original/6949ca3940159bc0aeec85de021ef49d.pdf ed850a506657c4267bd32f44b723c197 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Lemon Cookies, Portuguese Style Description An account of the resource LEMON COOKIES, PORTUGUESE STYLE (shown on page 96) Brittle-crisp, with a tang of lemon and a touch of salt, these are similar to the Por- tuguese teatime cookies called Braga Corn- flowers. Very easy and quick to make by the standard method, they are even easier with a food processor. 1 cup flour 1/2 cup sugar 3/8 teaspoon each salt and baking soda 1/4 cup butter or margarine, softened 2 teaspoons milk 1 teaspoon vanilla 2 teaspoons grated lemon peel (see Note) In medium bowl mix flour, sugar, salt and soda. With pastry blender or 2 knives cut in butter until particles resemble cornmeal. Add milk, vanilla and peel; stir with fork to mix. (NOTE Or put all in- gredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.) Gather into ball; work with hands to form a pliant dough. Shape in rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm. Slice 1/8 inch thick. If slices crack, pinch dough to- gether. Place 1 inch apart on ungreased baking sheet. Bake in preheated 375° oven about 8 minutes or until golden. Immedi- ately remove to racks to cool. Makes about 36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g fat, 4 mg chol with butter, 0 mg chol with margarine Back: blank --- # Lemon Cookies, Portuguese Style *Makes about 36* ## Ingredients - 1 cup flour - 1/2 cup sugar - 3/8 tsp each salt and baking soda - 1/4 cup butter or margarine, softened - 2 tsp milk - 1 tsp vanilla - 2 tsp grated lemon peel (see Note) ## Instructions 1. In medium bowl mix flour, sugar, salt and soda. 2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal. 3. Add milk, vanilla and peel; stir with fork to mix. 4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine. 5. Gather into ball; work with hands to form a pliant dough. 6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm. 7. Slice 1/8 inch thick. If slices crack, pinch dough together. 8. Place 1 inch apart on ungreased baking sheet. 9. Bake in preheated 375° oven about 8 minutes or until golden. 10. Immediately remove to racks to cool. Subject The topic of the resource flour sugar salt baking soda butter margarine milk vanilla lemon peel Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0377 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Dessert cuisine:Portuguese decade:1960s ingredient:lemon peel ingredient:lemon zest method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/f7cdbe705876fd6b128b05e6a865b832.jpg e08fbf84cc772d18991cbe442e61e875 https://recipecardarchive.com/files/original/e14a3a93ae98951f462ed6a360356c22.pdf aff04e9c678d93f7160030107a039847 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Ratatouille Description An account of the resource RATATOUILLE (Sunday, June 14) This Mediterranean vegetable dish com- bines plentiful summer favorites. Serve cold as a salad, hot in an omelet or crepe or over rice or pasta. 1/2 cup oil 2 large cloves garlic, minced 2-1/2 pounds eggplant (2 medium), cut in 1/2-inch cubes (12 cups) 1-1/4 pounds zucchini (2 large), cut in 1/2-inch cubes (4 cups) 3 large onions, chopped coarse (3 cups) 3 medium green peppers, cut in 1-inch squares (3 cups) 2 teaspoons each basil and thyme Salt and pepper to taste 2 tablespoons chopped parsley 6 large tomatoes, chopped coarse (6 cups) In large heavy pot or Dutch oven heat oil over medium-high heat. Add garlic, egg- plant and zucchini; sauté until lightly browned. Reduce heat; add onions, pep- pers, seasonings and parsley. Cover and, stirring occasionally, cook 25 minutes. Add tomatoes, cover and, stirring occasionally, cook 20 minutes or until vegetables are tender and sauce has thickened. If neces- sary, uncover toward end of cooking time to hasten thickening. Makes 12 cups. Per cup: 142 cal, 3 g pro, 13 g car, 10 g fat, 0 mg chol Back: blank --- # Ratatouille *Sunday, June 14* *Makes 12 cups* ## Ingredients - 1/2 cup oil - 2 large cloves garlic, minced - 2-1/2 pounds eggplant (2 medium), cut in 1/2-inch cubes (12 cups) - 1-1/4 pounds zucchini (2 large), cut in 1/2-inch cubes (4 cups) - 3 large onions, chopped coarse (3 cups) - 3 medium green peppers, cut in 1-inch squares (3 cups) - 2 tsp each basil and thyme - Salt and pepper to taste - 2 Tbsp chopped parsley - 6 large tomatoes, chopped coarse (6 cups) ## Instructions 1. In a large heavy pot or Dutch oven, heat oil over medium-high heat. 2. Add garlic, eggplant, and zucchini; sauté until lightly browned. 3. Reduce heat; add onions, peppers, seasonings, and parsley. 4. Cover and, stirring occasionally, cook 25 minutes. 5. Add tomatoes, cover and, stirring occasionally, cook 20 minutes or until vegetables are tender and sauce has thickened. 6. If necessary, uncover toward end of cooking time to hasten thickening. Subject The topic of the resource oil garlic eggplant zucchini onions green peppers basil thyme salt pepper parsley tomatoes Date A point or period of time associated with an event in the lifecycle of the resource Sunday, June 14 Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0376 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main cuisine:Mediterranean decade:1960s ingredient:basil ingredient:eggplant ingredient:thyme ingredient:tomatoes ingredient:zucchini method:Stovetop protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/9c464e635f9a7ce6c1da8b24dcbab478.jpg 7b00610eed16f1a00a32cd832e3d9498 https://recipecardarchive.com/files/original/b38b4aa7cf60555725de857467a783c8.pdf fdc3c2eb3b530b1e41be5161c9373b37 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource French Fried Onion Rings Description An account of the resource FRENCH FRIED ONION RINGS 3 Sweet Spanish onion 1¼ cups flour ½ teaspoon salt ⅛ teaspoon pepper 1 teaspoon sugar 2 eggs 1 cup milk 1 teaspoon Worcestershire sauce Remove skins and slice onions ½-inch thick. Separate into rings. Sift together flour, salt, pepper and sugar. Beat eggs until thick. Blend in milk and Worcestershire sauce. Add liquid to dry ingredients and stir just until smooth. Dip onion rings in batter. Fry a few at a time in deep fat heated to 375 degrees. Drain thoroughly on paper towels. Sprinkle with salt. Serve immediately, or keep warm in oven. Serves 6. To make whole slices: Remove skins and slice ¼-inch thick. Dip into batter and deep fry as for onion rings. Drain, sprinkle with salt and serve immediately. Back: blank --- # French Fried Onion Rings *Serves 6* ## Ingredients - 3 Sweet Spanish onions - 1 1/4 cups flour - 1/2 tsp salt - 1/8 tsp pepper - 1 tsp sugar - 2 eggs - 1 cup milk - 1 tsp Worcestershire sauce ## Instructions 1. Remove skins and slice onions 1/2-inch thick. Separate into rings. 2. Sift together flour, salt, pepper, and sugar. 3. Beat eggs until thick. Blend in milk and Worcestershire sauce. 4. Add liquid to dry ingredients and stir just until smooth. 5. Dip onion rings in batter. 6. Fry a few at a time in deep fat heated to 375°F. 7. Drain thoroughly on paper towels. Sprinkle with salt. 8. Serve immediately, or keep warm in oven. ### Variation: Whole Slices 1. Remove skins and slice onions 1/4-inch thick. 2. Dip into batter and deep fry as for onion rings. 3. Drain, sprinkle with salt, and serve immediately. Subject The topic of the resource sweet Spanish onions flour salt pepper sugar eggs milk Worcestershire sauce Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0375 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Side cuisine:American decade:1950s ingredient:onions ingredient:Worcestershire sauce method:Fried protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/ce8024de4b0cc38c54dde7e7afcae997.jpg c6159635c292670edcf6649008232a84 https://recipecardarchive.com/files/original/2d1831231ce53322f81a80ef48dfaa1f.pdf aed543da953d0457a9692ffb1e0e3b89 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Lyonnaise Potatoes / Noodle Kugel Description An account of the resource Potatoes. *The Week's Favorite Recipe Lyonnaise Potatoes. Cut potatoes into thin slices. Sprinkle with salt and pepper. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke. Cut up a few onions, drop them into the hot fat and cook until they begin to curl. Add sliced potatoes to onions, keep- ing fat to the blue-smoke temper- ature. Turn the potatoes occasionally as they brown. Lift them out with a flat spoon and place on brown paper to dry. Noodle Kugel. 3 cups noodles ½ cup shortening 4 well beaten eggs Salt—Pepper METHOD: Cook noodles until ten- der in rapidly boiling water. Drain, then add eggs and seasoning. Line muffin pans with bacon strips, fill with noodle mixture and bake until well browned in moderate oven. Back: blank --- # Lyonnaise Potatoes & Noodle Kugel ## Lyonnaise Potatoes ### Ingredients - Potatoes, thinly sliced - Salt and pepper - Fat (for frying) - Onions, cut up ### Instructions 1. Cut potatoes into thin slices. Sprinkle with salt and pepper. 2. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke. 3. Cut up a few onions, drop them into the hot fat and cook until they begin to curl. 4. Add sliced potatoes to onions, keeping fat at the blue-smoke temperature. 5. Turn the potatoes occasionally as they brown. 6. Lift them out with a flat spoon and place on brown paper to dry. --- ## Noodle Kugel ### Ingredients - 3 cups noodles - 1/2 cup shortening - 4 eggs, well beaten - Salt - Pepper - Bacon strips (to line muffin pans) ### Instructions 1. Cook noodles until tender in rapidly boiling water. Drain. 2. Add eggs and seasoning to the drained noodles and mix. 3. Line muffin pans with bacon strips. 4. Fill lined muffin pans with the noodle mixture. 5. Bake until well browned in a moderate oven. Subject The topic of the resource potatoes salt pepper fat onions noodles shortening eggs bacon Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0374 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Clipped recipe category:Side cuisine:French / Jewish decade:1950s ingredient:bacon ingredient:noodles ingredient:onions ingredient:potatoes method:Fried / Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/87f74d18b784706fb84e0b0ec24d56ea.jpg a60256da51a16e430996a964e48105eb https://recipecardarchive.com/files/original/c2f56fee2a98121f7cfd5a7bd090df77.pdf 6b02b337343f9da37f7f534148b0d269 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Green Tomato Pie Description An account of the resource Green Tomato Pie line a pie crust wit sliced tomatos a good cup of sugar or more. dot with butter and sprinkle with a little vinegar, place another layer of pie crust and bake slowly for an hour or more. (delicious) Back: blank --- # Green Tomato Pie ## Ingredients - 1 pie crust (double crust — bottom and top) - Sliced green tomatoes (enough to line pie crust) - A good cup of sugar, or more - Butter (to dot) - A little vinegar ## Instructions 1. Line a pie crust with sliced green tomatoes. 2. Add a good cup of sugar, or more. 3. Dot with butter and sprinkle with a little vinegar. 4. Place another layer of pie crust on top. 5. Bake slowly for an hour or more. Subject The topic of the resource pie crust green tomatoes sugar butter vinegar Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0373 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Dessert decade:1950s ingredient:green tomatoes ingredient:vinegar method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/2b2cbf4dcc3d7919b9941572f1176f14.jpg d9c1c13739e2091d5e6a3e561d524ea0 https://recipecardarchive.com/files/original/4599bf4f9481b5592243e4ef2b62d5cb.pdf c4403f687196cf9319be93a0e1ba393b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Viennese Spiced Coffee Description An account of the resource VIENNESE SPICED COFFEE ⅓ cup instant coffee 3 tablespoons sugar 8 whole cloves 3 inches stick cinnamon 3 cups watar Whipped cream Ground cinnamon Combine coffee, sugar, spices and water in a saucepan. Cover, bring just to boiling point. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with a spoonful of whipped cream. Dash lightly with ground cinnamon. Serve with cinnamon sticks as muddlers, if desired. Makes 4 to 6 servings. Back: blank --- # Viennese Spiced Coffee *Makes 4 to 6 servings* ## Ingredients - 1/3 cup instant coffee - 3 Tbsp sugar - 8 whole cloves - 3 inches stick cinnamon - 3 cups water - Whipped cream - Ground cinnamon ## Instructions 1. Combine coffee, sugar, spices, and water in a saucepan. 2. Cover and bring just to boiling point. 3. Remove from heat and let stand, covered, about 5 minutes to steep. 4. Strain. 5. Pour into cups and top each with a spoonful of whipped cream. 6. Dash lightly with ground cinnamon. 7. Serve with cinnamon sticks as muddlers, if desired. Subject The topic of the resource instant coffee sugar cloves cinnamon water whipped cream cinnamon Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0372 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Beverage cuisine:Austrian decade:1950s ingredient:cinnamon ingredient:cloves ingredient:instant coffee ingredient:whipped cream method:Stovetop source:RCA0006 https://recipecardarchive.com/files/original/4bc721757c209407c7d1d30b322a83c3.jpg c522822389433a1506d80a57b4754919 https://recipecardarchive.com/files/original/9ef97ac61cb78d390362ece3f342ca82.pdf de2ceeba62d749710f777e9fe7297edc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Rhubarb Dessert Description An account of the resource Rhubarb Dessert 4 c rhubarb & 2 c. sugar and cook to a mush. Remove from stove and add pkg. strawberry jello, & 20 large marshmallows. (stir) and put on stove until tell it congeals stir constantly. cool & fold in 1 pkg of dream whip, and put in graham cracker crust. Back: blank --- # Rhubarb Dessert ## Ingredients ### Filling - 4 cups rhubarb, chopped - 2 cups sugar - 1 pkg strawberry Jello (3 oz), dry - 20 large marshmallows ### Topping - 1 pkg Dream Whip, prepared according to package directions ### Crust - 1 graham cracker crust (9 inch, pre-baked or store-bought) ## Instructions 1. Combine chopped rhubarb and sugar in a heavy saucepan. 2. Cook over medium heat, stirring occasionally, until rhubarb breaks down completely into a soft mush and releases its liquid — approximately 15 to 20 minutes. 3. Remove from heat. Add dry strawberry Jello and marshmallows; stir until both are fully dissolved and incorporated. 4. Return to low heat and cook, stirring constantly, until mixture begins to thicken and congeal slightly. 5. Remove from heat and cool to room temperature. 6. Prepare Dream Whip according to package directions. 7. Fold prepared Dream Whip into the cooled rhubarb mixture until light and evenly combined. 8. Pour into graham cracker crust. 9. Refrigerate until fully set — at least 3 to 4 hours or overnight. Subject The topic of the resource rhubarb sugar strawberry Jello marshmallows Dream Whip graham cracker crust Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0371 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Dessert decade:1950s ingredient:dream whip ingredient:graham cracker crust ingredient:marshmallows ingredient:rhubarb ingredient:strawberry Jello method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/28a01b97d8915cafdf67081b44259cd1.jpg e06462eef4eda52182ab6018d7108acb https://recipecardarchive.com/files/original/b5c007c6c3766837474a8e7621eb609e.pdf 08b97b5df7f203a855ea239f19d7c2e0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snap Peas and Spinach Salad Description An account of the resource SNAP PEAS AND SPINACH SALAD Makes 6 servings at 56¢ each. 2 cups Sugar Snap peas, washed and strung ½ pound spinach, washed and dried 1 medium-size red onion, sliced ½ pound mushrooms, cleaned and sliced 2 hard-cooked eggs, sliced ¼ cup vegetable oil 2 tablespoons vinegar 1 clove garlic, crushed ¾ teaspoon salt Freshly ground pepper 2 tablespoons grated Parmesan cheese 4 slices bacon, cooked, drained and crumbled 1. Combine peas, spinach, onion, mush- rooms and eggs in a large salad bowl. Cover and chill. 2. Combine oil, vinegar, garlic, salt and pepper in a screw-top jar; shake well. When ready to serve, pour dressing over salad. Sprinkle with cheese and bacon; toss and serve. Back: blank --- # Snap Peas and Spinach Salad *Makes 6 servings at 56¢ each* ## Ingredients - 2 cups Sugar Snap peas, washed and strung - 1/2 pound spinach, washed and dried - 1 medium-size red onion, sliced - 1/2 pound mushrooms, cleaned and sliced - 2 hard-cooked eggs, sliced - 1/4 cup vegetable oil - 2 Tbsp vinegar - 1 clove garlic, crushed - 3/4 tsp salt - Freshly ground pepper - 2 Tbsp grated Parmesan cheese - 4 slices bacon, cooked, drained and crumbled ## Instructions 1. Combine peas, spinach, onion, mushrooms and eggs in a large salad bowl. Cover and chill. 2. Combine oil, vinegar, garlic, salt and pepper in a screw-top jar; shake well. When ready to serve, pour dressing over salad. Sprinkle with cheese and bacon; toss and serve. Subject The topic of the resource sugar snap peas spinach red onion mushrooms eggs vegetable oil vinegar garlic salt pepper parmesan cheese bacon Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0370 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Side decade:1960s ingredient:bacon ingredient:parmesan cheese ingredient:snap peas ingredient:spinach method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/e5b7f4b9250872763e0fca1f9aeeea15.jpg 5ebc10a0362e538e84b14ca344d07c2f https://recipecardarchive.com/files/original/09976dbc5defb5d41cbe0248441811bc.pdf 64798cdf1699aea025763c5ed8043d7c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Blueberry Corn Bread Description An account of the resource Blueberry Corn Bread This unusual taste treat is made in an electric skillet. A good energy saver, it also helps to keep the kitchen cool. Wash and drain the blueberries. If necessary, pat dry before using. Mix together: 1 cup cornmeal 1-1/2 cups sifted flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt Beat together until creamy and smooth-looking: 1-1/2 cups milk 2 eggs 1/4 cup oil Mix wet and dry ingredients together briefly. Fold in blueberries, being careful to leave as whole as possible. Grease an electric skillet. Preheat to 250 degrees. Pour in the batter. Cover and cook with the vent open for about 25 minutes. Corn bread is done when a toothick inserted into the center comes out clean. Back: blank --- # Blueberry Corn Bread ## Ingredients - 1 cup cornmeal - 1 1/2 cups sifted flour - 1/4 cup sugar - 2 tsp baking powder - 1/4 tsp salt - 1 1/2 cups milk - 2 eggs - 1/4 cup oil - Blueberries (washed and drained) ## Instructions 1. Wash and drain the blueberries. If necessary, pat dry before using. 2. Mix together the cornmeal, sifted flour, sugar, baking powder, and salt. 3. Beat together until creamy and smooth-looking: milk, eggs, and oil. 4. Mix wet and dry ingredients together briefly. 5. Fold in blueberries, being careful to leave them as whole as possible. 6. Grease an electric skillet. Preheat to 250°F. 7. Pour in the batter. Cover and cook with the vent open for about 25 minutes. 8. Corn bread is done when a toothpick inserted into the center comes out clean. Subject The topic of the resource cornmeal flour sugar baking powder salt milk eggs oil blueberries Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0369 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Dessert decade:1960s ingredient:blueberries ingredient:cornmeal method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/40401fd0e22e0a60f98eec24089fa699.jpg a560af384d790c94d94f9dee23b3e671 https://recipecardarchive.com/files/original/491e289736f36bf74f1afb1c0a2d162a.pdf 9dc4b6ea5848824fbfbaf139604dd078 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cheddar Cheese and Pea Salad Description An account of the resource CHEDDAR CHEESE AND PEA SALAD Makes 4 servings at 45¢ each. 4 ounces Cheddar cheese, shredded (1 cup) 2 cups Sugar Snap peas, washed, strung and cut into 1-inch pieces ¼ cup mayonnaise 2 tablespoons lemon juice 1 tablespoon chopped green onion 1. Combine cheese, peas, mayonnaise, lemon juice and onion in medium-size bowl; toss to mix; chill. 2. Serve on lettuce or in scooped out tomatoes. NOTE: You can store Sugar Snap peas unwashed in plastic bags in the refrig- erator. To freeze: Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When com- pletely frozen, transfer to plastic bags for storing. Do not can sugar snaps— they do not stand up to the requisite cooking time. Back: blank --- # Cheddar Cheese and Pea Salad *Makes 4 servings at 45¢ each* ## Ingredients - 4 oz Cheddar cheese, shredded (1 cup) - 2 cups Sugar Snap peas, washed, strung, and cut into 1-inch pieces - 1/4 cup mayonnaise - 2 Tbsp lemon juice - 1 Tbsp chopped green onion ## Instructions 1. Combine cheese, peas, mayonnaise, lemon juice, and onion in a medium-size bowl; toss to mix; chill. 2. Serve on lettuce or in scooped-out tomatoes. > **Note:** You can store Sugar Snap peas unwashed in plastic bags in the refrigerator. *To freeze:* Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When completely frozen, transfer to plastic bags for storing. Do not can sugar snaps — they do not stand up to the requisite cooking time. Subject The topic of the resource cheddar cheese sugar snap peas mayonnaise lemon juice green onion lettuce tomatoes Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0368 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Side decade:1950s ingredient:cheddar cheese ingredient:lemon juice ingredient:mayonnaise ingredient:sugar snap peas method:No-bake protein:Vegetarian source:RCA0006