https://recipecardarchive.com/files/original/1829681d8a995350a6f782da5c0ebe4b.jpg 04ffb24f6e928985647c8df296e5e263 https://recipecardarchive.com/files/original/7e4ee9e63c431b6b47fe7a19dc3fd0ac.pdf 439a4174ed72ca9c18bf5dbf88f46579 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 Zucchini and Potatoes Provençale / Fresh Tomato Sauce Description An account of the resource FRESH TOMATO SAUCE 6 to 8 ripe tomatoes, peeled, cored 2 tablespoons cornstarch 1/3 cup water 1/2 cup finely chopped onion 2 tablespoons margarine 1 teaspoon salt 1/2 teaspoon dried basil leaves 1/4 teaspoon pepper 2 tablespoons chopped parsley Chop tomatoes; measure 4 cups. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied. In a 3-quart saucepan stir together cornstarch and water until smooth. Add tomatoes, onion, margarine, salt, basil and pepper. Stirring constantly Back: ZUCCHINI AND POTATOES PROVEN- CALE 1 recipe Fresh Tomato Sauce (recipe follows) 2 tablespoons oil 1 cup sliced celery 1/3 cup sliced green onions 1 clove garlic, minced 4 large zucchini, cut into 1/2-inch slices (5 cups) 4 large zucchini, cut into 1/2-inch slices (5 cups) 2 cups diced, peeled potatoes (about 2 medium) 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt Prepare Fresh Tomato Sauce. In a large skillet heat oil over medium heat. Add celery, onions and garlic; cook 1 minute. Stir in zucchini, potatoes, tomato sauce, oregano and salt. Cover. Stirring occa- sionally, cook 20 minutes or until vegeta- bles are tender-crisp. Yields 6 servings. --- # Zucchini and Potatoes Provençale ## Ingredients ### Fresh Tomato Sauce - 6 to 8 ripe tomatoes, peeled, cored - 2 Tbsp cornstarch - 1/3 cup water - 1/2 cup finely chopped onion - 2 Tbsp margarine - 1 tsp salt - 1/2 tsp dried basil leaves - 1/4 tsp pepper - 2 Tbsp chopped parsley ### Zucchini and Potatoes - 1 recipe Fresh Tomato Sauce (see above) - 2 Tbsp oil - 1 cup sliced celery - 1/3 cup sliced green onions - 1 clove garlic, minced - 4 large zucchini, cut into 1/2-inch slices (5 cups) - 4 large zucchini, cut into 1/2-inch slices (5 cups) - 2 cups diced, peeled potatoes (about 2 medium) - 1/2 tsp dried oregano leaves - 1/2 tsp salt ## Instructions ### Fresh Tomato Sauce 1. Chop tomatoes; measure 4 cups. 2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied. 3. In a 3-quart saucepan, stir together cornstarch and water until smooth. 4. Add tomatoes, onion, margarine, salt, basil, and pepper. 5. Stirring constantly, [continue cooking until thickened — instructions cut off on card]. ### Zucchini and Potatoes 1. Prepare Fresh Tomato Sauce (see above). 2. In a large skillet, heat oil over medium heat. 3. Add celery, onions, and garlic; cook 1 minute. 4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt. 5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp. Yields 6 servings. Subject The topic of the resource tomatoes cornstarch water onion margarine salt basil pepper parsley oil celery green onions garlic zucchini potatoes oregano 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 RCA0006-20260609-0217 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:French decade:1960s ingredient:basil ingredient:oregano ingredient:potatoes ingredient:tomatoes ingredient:zucchini method:Stovetop protein:Vegetarian source:RCA0006