https://recipecardarchive.com/files/original/9fd05657ee7fef23dc6e77b157e9a53c.jpg 0c70a29a7c677065f2ce43ffa9a9efcc https://recipecardarchive.com/files/original/f16abb7b2f7f00519b31733fcbd5084b.jpg f4feffd03af5641609f44f33bf5db2fc https://recipecardarchive.com/files/original/ee8ff59696ddfddd9dfc8cbee0d45610.pdf d30020050076aacfd2885611f7c67d23 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 Stuffed Eggplant Moussaka Description An account of the resource STUFFED EGGPLANT MOUSSAKA 1 tablespoon flour 1 small eggplant, cut in half lengthwise 1/2 pound ground beef 1/4 cup finely chopped onion 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1/4 cup shredded Swiss cheese ite Wine Sauce: 1 tablespoon butter or margarine 1 tablespoon flour 1/2 cup milk 2 tablespoons dry white wine 1/2 teaspoon salt 1/8 teaspoon pepper Dash nutmeg To make in a conven- tional oven: Preheat oven to 350 degrees. Shake flour in a 10x16-inch oven bag; place in a 12x8x2-inch baking dish. (If you don't have bag, place eggplant in dish and cover with foil before cooking.) Scoop out pulp, leaving a shell 1/2- inch thick; dice pulp. Brown ground beef; drain fat. Add onion, salt, garlic, pepper and diced eggplant. Cover and sim- mer 15 minutes; stir in cheese. Make wine sauce. (See directions below.) Fill eggplant shells with meat mixture; place in bag and spoon sauce over top. Close bag with twist tie; make six 1/2-inch slits in top. Bake 30 minutes or until eggplant is tender. Yields 2 servings. Back: To make in a microwave oven: Follow directions above, except close bag with rubber band, string or 1/2-inch strip cut from open end of bag; make six 1/2- inch slits in top. Cook 4 to 6 minutes, turning dish once. Yields 2 servings. To make sauce, melt butter in saucepan over low heat or in microwave oven. Blend in flour; stir in milk and wine. Heat to boiling, stirring constantly until mixture thickens, about 1 minute. Stir in salt, pepper and nutmeg. Yields about 1/2 cup. --- # Stuffed Eggplant Moussaka *Serves 2* ## Ingredients ### Eggplant and Filling - 1 small eggplant, cut in half lengthwise - 1/2 lb ground beef - 1/4 cup onion, finely chopped - 3/4 tsp salt - 1/4 tsp garlic powder - 1/8 tsp pepper - 1/4 cup shredded Swiss cheese ### Wine Sauce - 1 Tbsp butter or margarine - 1 Tbsp flour - 1/2 cup milk - 2 Tbsp dry white wine - 1/2 tsp salt - 1/8 tsp pepper - Dash nutmeg ### Equipment (Optional) - 1 Tbsp flour (for oven bag) - 1 large oven bag (10x16 inch) --- ## Instructions ### Wine Sauce 1. Melt butter in a small saucepan over low heat. 2. Blend in flour and stir until smooth. 3. Add milk and wine; heat to boiling, stirring constantly until mixture thickens — approximately 1 minute. 4. Stir in salt, pepper, and nutmeg. 5. Set aside. Yields approximately 1/2 cup. ### Method 1 — Conventional Oven 1. Preheat oven to 350°F. 2. If using an oven bag, shake 1 Tbsp flour inside the bag and place bag in a 12x8x2 inch baking dish. If not using a bag, place eggplant in the dish and cover with foil before cooking. 3. Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/2 inch thick shell; dice the pulp and set aside. 4. Brown ground beef in a skillet; drain fat. 5. Add onion, salt, garlic powder, pepper, and diced eggplant pulp to the beef. 6. Cover and simmer 15 minutes. 7. Stir in shredded Swiss cheese. 8. Fill eggplant shells with meat mixture. 9. Place filled shells in the oven bag or prepared baking dish. 10. Spoon wine sauce over the top of each filled shell. 11. If using bag, close with twist tie and cut six 1/2 inch slits in the top. 12. Bake at 350°F for 30 minutes or until eggplant shell is tender. ### Method 2 — Microwave 1. Follow all preparation steps above through step 10. 2. Place filled shells in oven bag; close with a rubber band, string, or a 1/2 inch strip cut from the open end of the bag. 3. Cut six 1/2 inch slits in the top of the bag. 4. Cook 4 to 6 minutes, turning dish once halfway through. 5. Check for tenderness; eggplant shell should be fully tender when done. Subject The topic of the resource eggplant ground beef onion salt garlic powder pepper Swiss cheese butter margarine flour milk dry white wine nutmeg 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 RCA0006-20260609-0137 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:Greek decade:1960s ingredient:eggplant ingredient:garlic ingredient:ground beef ingredient:swiss cheese ingredient:wine sauce method:Baked protein:Beef source:RCA0006