https://recipecardarchive.com/files/original/1079d628e9998ae94f1f59180077489e.jpg abd8c3823939e9d04c5284a153184b82 https://recipecardarchive.com/files/original/8b7b12e8417d194210d5122779329cd2.jpg f28cd5467143bf702875cf01560e9610 https://recipecardarchive.com/files/original/437a9256d9386791acbb2454f17adb73.pdf be58d21ef51d0a0d728e9d2a9091238f 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 RCA0008 - Florida Collection of Typed Cards Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was a great collection to go through for a few reasons. First, every card in the collection was typewritten on a typewriter with dates spanning decades. In addition, most of the cards were recipes transcribed from magazines, newspapers, and TV. This tells me that the original owner was very passionate about the process of cataloging these recipes in addition to the recipes themselves. With the recipes, there are several other odds and ends like tags from souvenirs. But, in addition to the tags are typed cards transcribing the tags. And, to round out the love for these cards, every single card had a plastic sleeve protecting it. Second, this collection had some interesting recipes that originally caught my eye. Where else would I find recipes for 'Squirrel and Biscuits', 'Roast Opossum', and 'Armadillo'?! On top of the interesting ones, there are a few that stand out as recipes I want to try. 'Old-Fashioned Cheesecake with Zwieback Crust' sounds super tasty and introduced me to zwieback. And, I love oysters, so 'Scalloped Oysters' will definely hit the table at some point in the near future. Very fun collection and I wish I knew more about the original owner. I think we'd have a lot in common. 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 2026-05-26 Contributor An entity responsible for making contributions to the resource Ann, Edna Harrell, Elizabeth McKay, Ella Ralls, Grandma, J.L.B., John Rosso, Mama D, Mrs. June Woods, Sandi Patti, Sarah Gault, Sheila Lukins, Sheryl Julian 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 RCA0008 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Florida, 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 Classic Vichyssoise Description An account of the resource CLASSIC VICHYSSOISE THE TAMPA TRIBUNE 4 medium leeks 1 cup half-and-half 4 medium potatoes 1 cup milk 1 medium onion 1½ teaspoon salt 1 garlic clove White Pepper 3 TB. butter 2 TB. chopped fresh parsley 4 cups chicken stock Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices. Peel potatoes and onion and cut into thin slices. Peel and mince garlic. Melt butter in large kettle. Add leeks, pota- Card 1 Back: toes and onion and saute over medium heat for 4-5 minutes. Add chicken stock and simmer, covered, for about 15 minutes, or until vege- tables are tender. Puree mixture in a food processor or blender. Stir in cream and milk. Chill. Season with salt and pepper. Taste and adjust seasoning if necessary. At serving time, garnish with parsley. Yield: 8 servings. --- # Classic Vichyssoise *The Tampa Tribune* *Yields 8 servings* ## Ingredients - 4 medium leeks - 4 medium potatoes - 1 medium onion - 1 garlic clove - 3 Tbsp butter - 4 cups chicken stock - 1 cup half-and-half - 1 cup milk - 1 1/2 tsp salt - White pepper, to taste - 2 Tbsp chopped fresh parsley ## Instructions 1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices. 2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic. 3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes. 4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender. 5. Puree mixture in a food processor or blender. 6. Stir in half-and-half and milk. 7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary. 8. At serving time, garnish with parsley. Subject The topic of the resource leeks potatoes onion garlic butter chicken stock half-and-half milk salt white pepper parsley 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 RCA0008-20260621-0113 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Florida, US Tampa Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0008 - Florida Collection of Typed Cards (eBay) Format The file format, physical medium, or dimensions of the resource Clipped recipe category:Appetizer cuisine:French decade:1960s ingredient:chicken stock ingredient:half-and-half ingredient:leeks ingredient:potatoes location:Tampa method:Stovetop protein:Vegetarian source:RCA0008