https://recipecardarchive.com/files/original/2dfb8de312c7f05a266c8d4f7dc53de1.jpg 14c46ca80e060a5353d38d4ed2ae05c2 https://recipecardarchive.com/files/original/db7581fe8b5c8df58390ab892f91640b.jpg f5196b9af482bb3c734cd305c88456a3 https://recipecardarchive.com/files/original/c6342d1fe60bf6d90c3f8a8677dfdd73.pdf cd29bfc34bc9d3e26335224a9bdfbf52 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 Italian Chicken and Eggplant Description An account of the resource ITALIAN CHICKEN AND EGGPLANT 1 broiler-fryer chicken, cooked and boned 1/2 teaspoon garlic salt 1 1/2 pounds eggplant, peeled and sliced 1/4-inch thick 2 eggs, beaten 2 cups soft bread crumbs 1/2 cup oil 1 teaspoon salt, divided 1/8 teaspoon white pepper 1/4 cup minced green pepper 1 tablespoon grated onion 1 (15-ounce) can tomato sauce 1/2 cup chicken broth 1 teaspoon oregano 1/2 teaspoon basil 1/2 cup Parmesan (over) Back: cheese 1 (8-ounce) package Mozzarella cheese, sliced Cut cooked chicken into bite-sized pieces. Sprinkle with garlic salt and set aside. Dip eggplant slices into beaten eggs. Roll in crumbs. In a large skillet, heat oil over medium heat. Brown eggplant on both sides and drain on paper towel. Sprinkle with 1/2 teaspoon salt and white pepper. Reserve 2 tablespoons oil in skillet. Saute pepper and onion for about 2 min- utes. Add tomato sauce, chicken broth, oregon, ba- sil and remaining salt. Boil for 2 minutes. In greased shallow bak- ing dish, layer a third of eggplant slices. Add half of cooked chicken, spreading evenly over eggplant. Pour a third of tomato sau[ce] over chicken; sprink[le] wit[h] a third of Parmesa[n] cheese; top with a third o[f] Mozzarella cheese slices. Repeat layers. Top with third layer of eggplant and remaining tomato sauce. Sprinkle with remaining Parmesan cheese and top with last of Mozzarella slices. Refrigerate, covered until 45 minutes before serving time. Bake in a preheated 350- degree oven for 45 min- utes. Yields 6 servings. --- # Italian Chicken and Eggplant *Serves 6* ## Ingredients ### Eggplant - 1 1/2 lbs eggplant, peeled and sliced 1/4 inch thick - 2 eggs, beaten - 2 cups soft bread crumbs - 1/2 cup oil (for frying) - 1/2 tsp salt - 1/8 tsp white pepper ### Chicken - 1 broiler-fryer chicken, cooked and boned, cut into bite-sized pieces - 1/2 tsp garlic salt ### Tomato Sauce - 2 Tbsp reserved oil (from eggplant frying) - 1/4 cup green pepper, minced - 1 Tbsp onion, grated - 1 can (15 oz) tomato sauce - 1/2 cup chicken broth - 1 tsp oregano - 1/2 tsp basil - 1/2 tsp salt ### Cheese Layers - 1/2 cup Parmesan cheese, grated - 1 package (8 oz) Mozzarella cheese, sliced ## Instructions ### Prepare Chicken 1. Cut cooked chicken into bite-sized pieces. 2. Sprinkle with garlic salt and set aside. ### Prepare Eggplant 1. Dip eggplant slices in beaten egg, then roll in bread crumbs to coat. 2. Heat oil in a large skillet over medium heat. 3. Brown eggplant slices on both sides until golden; drain on paper towels. 4. Sprinkle with 1/2 tsp salt and white pepper. 5. Reserve 2 Tbsp of the frying oil in the skillet. ### Make Tomato Sauce 1. In the reserved oil, sauté green pepper and onion over medium heat for approximately 2 minutes. 2. Add tomato sauce, chicken broth, oregano, basil, and remaining 1/2 tsp salt. 3. Bring to a boil and cook 2 minutes. Remove from heat. ### Assemble 1. Grease a shallow baking dish. 2. Layer one third of the eggplant slices on the bottom. 3. Spread half the chicken evenly over the eggplant. 4. Pour one third of the tomato sauce over the chicken. 5. Sprinkle with one third of the Parmesan cheese. 6. Top with one third of the Mozzarella slices. 7. Repeat layers — eggplant, remaining chicken, one third sauce, one third Parmesan, one third Mozzarella. 8. Top with the final layer of eggplant and remaining tomato sauce. 9. Sprinkle with remaining Parmesan and top with remaining Mozzarella slices. 10. Cover and refrigerate until 45 minutes before serving. ### Bake 1. Preheat oven to 350°F. 2. Bake uncovered for 45 minutes until bubbling and cheese is golden. 3. Let rest 5 minutes before serving. Subject The topic of the resource eggplant eggs bread crumbs oil salt white pepper chicken garlic salt green pepper onion tomato sauce chicken broth oregano basil Parmesan cheese Mozzarella cheese 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 RCA0006-20260609-0173 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:Italian decade:1960s ingredient:basil ingredient:eggplant ingredient:mozzarella cheese ingredient:oregano ingredient:parmesan cheese ingredient:tomato sauce method:Baked protein:Chicken source:RCA0006