https://recipecardarchive.com/files/original/04aac3f1cec47a4a55d1ee30471d636f.jpg 2cebf2e9bdf9556fbb573736c8ed4ab2 https://recipecardarchive.com/files/original/83f8c8ab8a917deb3711db315c03b4e1.jpg 1fe205b5a437833d596d283cb33cedcf https://recipecardarchive.com/files/original/c598bc876a4c5778b47c1ace662512e4.pdf aaccdef1310a5fd78c85346a2630d0c0 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 Meatball and Bean Stew Description An account of the resource MEATBALL AND BEAN STEW (Basic Recipe yields 10 servings) 1 pound ground chuck ½ cup fresh bread crumbs ¼ cup minced onion 3 tablespoons minced fresh parsley 1 teaspoon salt ½ teaspoon dried oregano leaves ¼ teaspoon dried basil leaves 1 egg ¼ cup milk 2 tablespoons cooking oil 1 cup green pepper strips (1-inch) 2 (15-ounce) cans red kidney beans 1 (28-ounce) can Italian tomatoes, cut up 1 (15-ounce) can tomato sauce 1 bay leaf ½ teaspoon dried oregano leaves ½ teaspoon dried basil leaves Shredded Cheddar cheese RANGE TOP METHOD: (1 hour cooking time) Combine ground chuck, bread crumbs, onion, pars- ley, salt, ½ teaspoon ore- gano, ¼ teaspoon basil, egg and milk in bowl. Mix lightly, but well. Shape the mixture into 32 meatballs. Heat cooking oil in 4- quart Dutch oven over me- dium-high heat, about 2 minutes. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes. oven Back: Pour off all but 2 table- spoons of pan drippings. Saute green pepper in 2 ta- blespoons pan drippings over medium heat until tender, about 6 minutes. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, ½ tea- spoon oregano and ½ tea- spoon basil. Add meatballs and mix well. Cook over medium heat until mixture comes to a boil, about 10 minutes. Re- duce heat and simmer 30 minutes, stirring occasion- ally. Ladle into bowls and serve topped with shred- ded cheese. PRESSURE COOKER METHOD: (42 minutes cooking time plus 20 min- utes waiting time) Use in- gredients as listed in basic recipe, but add 2 table- spoons cornstarch and ¼ cup water. Prepare meat- balls as for range-top method. Heat oil in 4-quart pressure cooker over medi- um-high heat, about 2 min- utes. Brown the meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes. Pour off all but 2 table- --- # Meatball and Bean Stew *Yields 10 servings* ## Ingredients - 1 pound ground chuck - 1/2 cup fresh bread crumbs - 1/4 cup minced onion - 3 Tbsp minced fresh parsley - 1 tsp salt - 1/2 tsp dried oregano leaves - 1/4 tsp dried basil leaves - 1 egg - 1/4 cup milk - 2 Tbsp cooking oil - 1 cup green pepper strips (1-inch) - 2 (15-oz) cans red kidney beans - 1 (28-oz) can Italian tomatoes, cut up - 1 (15-oz) can tomato sauce - 1 bay leaf - 1/2 tsp dried oregano leaves - 1/2 tsp dried basil leaves - Shredded Cheddar cheese, for serving ## Instructions ### Range Top Method *(1 hour cooking time)* 1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs. 2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes. 3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes. 4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes. 5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well. 6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally. 7. Ladle into bowls and serve topped with shredded cheese. ### Pressure Cooker Method *(42 minutes cooking time plus 20 minutes waiting time)* 1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water. 2. Prepare meatballs as for range-top method. 3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes. 4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside. 5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes. 6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. 7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot. 8. Add meatballs and stir gently to combine. 9. Close cover securely according to manufacturer's directions. 10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes. 11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes. 12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release. 13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. Subject The topic of the resource ground chuck bread crumbs onion parsley salt oregano basil egg milk cooking oil green pepper red kidney beans Italian tomatoes tomato sauce bay leaf cheddar cheese cornstarch water 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 RCA0006-20260609-0263 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-American decade:1960s ingredient:basil ingredient:ground beef ingredient:kidney beans ingredient:oregano ingredient:tomatoes method:Stovetop protein:Beef source:RCA0006