https://recipecardarchive.com/files/original/4de46ae46f469c6f1f40d41a0295d60f.jpg 0d65acf8a5af97f406ba1aaa26908080 https://recipecardarchive.com/files/original/b027f0bfeb89abfb43a20d5407eaa7fb.pdf b18f1dd508ed6fb17eb687849c949af8 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 Debbie's Chicken Almond Description An account of the resource DEBBIE'S CHICKEN ALMOND 2 chicken breasts, skinned, boned and cut up Marinade: 1 tablespoon soy sauce 1 teaspoon cornstarch ½ cup slivered almonds Oil ¼ to ½ teaspoon ground ginger or 2 slices fresh gingerroot 1 green pepper, cut up in chunks 1 onion, cut up in chunks 1 (7-ounce) package frozen pea pods or ½ pound fresh snow peas Back: Seasoning Sauce: 1 tablespoon soy sauce 1 teaspoon wine ¾ teaspoon vinegar ¾ teaspoon sugar ½ teaspoon cornstarch ¼ teaspoon salt Marinate chicken breasts in soy and cornstarch. (This can be all afternoon or only while you're preparing the rest of the dish. Saute almonds in about a teaspoon of oil until golden, set aside. Stir fry chicken in 2 tablespoons oil. Set aside. Stir fry gingerroot, green pepper, onion and peas. Add chicken and ingredients that have been mixed together to make seasoning sauce: soy sauce, wine, vinegar, sugar, cornstarch and salt. Heat through, add nuts and serve over rice. Serves 2. --- # Debbie's Chicken Almond *Serves 2* ## Ingredients ### Chicken - 2 chicken breasts, skinned, boned and cut up ### Marinade - 1 Tbsp soy sauce - 1 tsp cornstarch ### Stir-Fry - 1/2 cup slivered almonds - Oil (for sautéing) - 1/4 to 1/2 tsp ground ginger, or 2 slices fresh gingerroot - 1 green pepper, cut up in chunks - 1 onion, cut up in chunks - 1 (7-ounce) package frozen pea pods, or 1/2 pound fresh snow peas ### Seasoning Sauce - 1 Tbsp soy sauce - 1 tsp wine - 3/4 tsp vinegar - 3/4 tsp sugar - 1/2 tsp cornstarch - 1/4 tsp salt ## Instructions ### Marinade 1. Marinate chicken breasts in soy sauce and cornstarch. (This can be all afternoon, or only while you're preparing the rest of the dish.) ### Seasoning Sauce 1. Mix together soy sauce, wine, vinegar, sugar, cornstarch, and salt. Set aside. ### Stir-Fry 1. Sauté almonds in about 1 tsp oil until golden. Set aside. 2. Stir fry chicken in 2 Tbsp oil. Set aside. 3. Stir fry gingerroot, green pepper, onion, and peas. 4. Add chicken and the prepared seasoning sauce. 5. Heat through, add nuts, and serve over rice. Subject The topic of the resource chicken breasts soy sauce cornstarch almonds oil ginger green pepper onion pea pods wine vinegar sugar salt rice 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 RCA0006-20260609-0353 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) Contributor An entity responsible for making contributions to the resource Debbie Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main cuisine:Asian decade:1960s ingredient:almonds ingredient:ginger ingredient:snow peas ingredient:soy sauce method:Stovetop protein:Chicken source:RCA0006