https://recipecardarchive.com/files/original/5664439a6f4848f4dc29b21033401c40.jpg a96a8ff7f01725f37e6553503388fb5c https://recipecardarchive.com/files/original/89451e3aa8740e69643f60c97377b6e8.jpg 94bdb485ad3d89ea86958f12b58f56b7 https://recipecardarchive.com/files/original/c3cff50c8f650736ba32aff14a7254fc.pdf 0adb0d05d1b27d29c7b6c7c172e714f7 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 Salmon Crepes Pacifica Description An account of the resource Salmon Crepes Pacifica 1 can (15-1/2 oz.) salmon 10 to 12 crepes (6-inch) 1/4 cup chopped green onions 1-1/2 cups grated Swiss cheese 1/2 pound chopped mushrooms 1/4 cup grated Parmesan 1/4 cup butter cheese 3 cups medium cream sauce Drain and flake salmon, reserving liquid. Saute onions and mushrooms in butter. Add salmon and reserved liquid. For cream sauce, melt 6 table- spoons butter. Blend in 5 tablespoons flour. Add 2 cups milk and 1 cup heavy cream. Cook, stirring, until thickened. Season with 3/4 teaspoon salt and dash of cayenne pepper. Add about 3/4 cup cream sauce to salmon mixture. Spoon portion of salmon mixture in center of each crepe and roll. Add Swiss cheese to remaining sauce and heat until melted. Spoon thin layer of sauce in bottom of buttered baking dish. Arrange crepes over sauce. Spoon remaining sauce over crepes. Sprinkle with Parmesan cheese. Bake at 375 degrees 30 minutes. Makes 5 to 6 servings. For Crepes, blend 1 cup flour, 1/4 teaspoon salt, 1 cup milk and 2 eggs until smooth. Let stand at room temperature 1 hour. Brush 6-inch crepe pan with butter and heat. Add about 2 tablespoons batter and cook, turning once, until golden on both sides. Continue with remaining batter. Makes 1 dozen crepes. Back: [Photo of finished dish — Salmon Crepes Pacifica] --- # Salmon Crepes Pacifica ## Ingredients - 1 can (15-1/2 oz.) salmon - 1/4 cup chopped green onions - 1/2 pound chopped mushrooms - 1/4 cup butter - 3 cups medium cream sauce - 10 to 12 crepes (6-inch) - 1-1/2 cups grated Swiss cheese - 1/4 cup grated Parmesan cheese ## Instructions 1. Drain and flake salmon, reserving liquid. 2. Sauté onions and mushrooms in butter. Add salmon and reserved liquid. 3. For cream sauce, melt 6 Tbsp butter. Blend in 5 Tbsp flour. Add 2 cups milk and 1 cup heavy cream. Cook, stirring, until thickened. Season with 3/4 tsp salt and a dash of cayenne pepper. 4. Add about 3/4 cup cream sauce to salmon mixture. 5. Spoon a portion of salmon mixture in center of each crepe and roll. 6. Add Swiss cheese to remaining sauce and heat until melted. 7. Spoon a thin layer of sauce in bottom of a buttered baking dish. Arrange crepes over sauce. Spoon remaining sauce over crepes. 8. Sprinkle with Parmesan cheese. 9. Bake at 375 degrees for 30 minutes. Makes 5 to 6 servings. ## Crepes - 1 cup flour - 1/4 tsp salt - 1 cup milk - 2 eggs ## Crepe Instructions 1. Blend flour, salt, milk, and eggs until smooth. Let stand at room temperature 1 hour. 2. Brush a 6-inch crepe pan with butter and heat. 3. Add about 2 Tbsp batter and cook, turning once, until golden on both sides. 4. Continue with remaining batter. Makes 1 dozen crepes. Subject The topic of the resource salmon green onions mushrooms butter cream sauce crepes Swiss cheese Parmesan cheese flour milk heavy cream salt cayenne pepper eggs 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 RCA0006-20260609-0034 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 sauce ingredient:crepes ingredient:mushrooms ingredient:salmon ingredient:swiss cheese method:Baked protein:Seafood source:RCA0006