https://recipecardarchive.com/files/original/78cd330bfc8b987a3c8f9468104888f2.jpg 5e8d7ca719c86332a14d3ab7e14b7c99 https://recipecardarchive.com/files/original/b485ce30bb0e544deee1c5e6fdf89392.jpg 31df1a17deff3801ecae751a7fd19da2 https://recipecardarchive.com/files/original/3c5c5eeb2cb805384dc48db6cc427d3e.pdf 93b4ed033c3021ed62bb7d9fee54c123 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 Curried Casserole (Turkey, Chicken or Veal) Description An account of the resource CURRIED CASSEROLE (TURKEY, CHICKEN OR VEAL) 3 cups cooked rice 1 medium onion, chopped 1 tart apple, diced ¼ cup butter or margarine ¼ cup flour 1 to 2 teaspoons curry powder 1 teaspoon salt ¼ teaspoon powdered ginger 1 cup milk 1 cup turkey or chicken broth, or 1 cup water plus 1 chicken bouillon cube 2 cups cubed cooked turkey, chicken or veal Chopped parsley Cook rice according to directions on package. Pan-fry onion and apple in butter or margarine in a large skillet until onion is transparent, but not browned. Combine flour, curry powder, salt and ginger and sprinkle over the onion and apple. Stir to blend. Add milk and broth gradually; stir and cook until thickened. Simmer gently 2 or 3 minutes. Add turkey, chicken or veal. Heat. Taste and add more curry powder if desired. Place cooked rice in a shallow 1½ or 2 quart casserole. Pour curry mixture over rice. Sprinkle chopped parsley over curry. Bake in a slow oven, 325 degrees, for 30 minutes or until bubbly. Serve hot with two or three condiments, such as chutney, chopped peanuts, finely chopped hard-cooked eggs or chopped cooked bacon. Yields 6 to 8 servings. Back: blank --- # Curried Casserole (Turkey, Chicken or Veal) *Yields 6 to 8 servings* ## Ingredients - 3 cups cooked rice - 1 medium onion, chopped - 1 tart apple, diced - 1/4 cup butter or margarine - 1/4 cup flour - 1 to 2 tsp curry powder - 1 tsp salt - 1/4 tsp powdered ginger - 1 cup milk - 1 cup turkey or chicken broth, or 1 cup water plus 1 chicken bouillon cube - 2 cups cubed cooked turkey, chicken, or veal - Chopped parsley ## Instructions 1. Cook rice according to directions on package. 2. Pan-fry onion and apple in butter or margarine in a large skillet until onion is transparent, but not browned. 3. Combine flour, curry powder, salt, and ginger and sprinkle over the onion and apple. Stir to blend. 4. Add milk and broth gradually; stir and cook until thickened. Simmer gently 2 or 3 minutes. 5. Add turkey, chicken, or veal. Heat. Taste and add more curry powder if desired. 6. Place cooked rice in a shallow 1 1/2 or 2 quart casserole. 7. Pour curry mixture over rice. Sprinkle chopped parsley over curry. 8. Bake in a slow oven at 325°F for 30 minutes or until bubbly. 9. Serve hot with two or three condiments, such as chutney, chopped peanuts, finely chopped hard-cooked eggs, or chopped cooked bacon. Subject The topic of the resource rice onion apple butter margarine flour curry powder salt ginger milk turkey broth chicken broth water chicken bouillon cube turkey chicken veal parsley chutney peanuts eggs bacon Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0316 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:Indian-inspired decade:1950s ingredient:apple ingredient:chutney ingredient:curry powder ingredient:ginger ingredient:rice method:Baked protein:Turkey source:RCA0006