https://recipecardarchive.com/files/original/437a863c35b0064f16bb191b9e3946ad.jpg 2a7db3968f4d5bb716e63b394203092d https://recipecardarchive.com/files/original/fc2172cd09422ce76b2e1bb59dd5abc5.jpg e35a44acf0590c65eb35807a5f088aa6 https://recipecardarchive.com/files/original/dcc1a4efd03d69782cb1822068bb04dd.pdf 18f8f51c2943dc14e549b86483fa8b30 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 RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection Subject The topic of the resource Cooking Recipe Cards Description An account of the resource A fun collection spanning decades and states. This collection appears to have started life in Madison, WI and migrated to Bellingham, WA around 1979. There are a lot of names includes and some really fun recipes. I especially like the three commercially printed cards that include the contributors stories on the back. The stories add a glimpse into the history of the recipe and the contributor. There are also several written recipes that I'm going to put on my 'to try' list. Vintage Wineberry Jam where you ferment the berries for a week before cooking into jam to give a wine character (maybe?). Bavarian Oven Stew just sounds super easy and tasty. And, let's not forget Bhajan's Banquet, which both sounds really interesting and the owner liked it enough to have the recipe in the collection twice. An interesting note on the cards in this collection. Many of them were reused cards from a business that made loans of some manner. Many included notes of previous last names, comments like 'Bankrupt', 'Legal', and many customer names. I've removed the card backs on most of the cards and those where I couldn't exclude the whole back, I redacted the information. Adds an interesting level of additional depth to the overall collection though. Creator An entity primarily responsible for making the resource Barb Washburn 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 2026-06-12 Contributor An entity responsible for making contributions to the resource Alice, B. Washburn, Barb, Barbara, Bhajan, Carolyn Harrington, Charlene, Charlotte S., Cliffie Strong, Elaine, James Vernon Strong, Jan Senk, Joe Ott, Lowell E. Wright, Mae Stevens, Mary Jo, Mrs. Barb Washburn, Ray, Sister Mariquita Luby, Washburn, Zella Botner 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 RCA0009 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Washington, US Wisconsin, 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 Grated Zucchini Sautéed with Onions / Gratin de Courgettes Mornay / Boiled Summer Squash Greek Style / Oil and Lemon Dressing Description An account of the resource Card 1 Front: Grated Z Sautéed w/onions 1 lb zuch. - (3 x 8" x 13/4 inch) 1/4 t salt 1-11/2 c. sliced onions 3 T. butter or olive oil Optional: 1 clove garlic, pureed Slice off stem, shave off other end, scrub under cold water, grate unpeeled zucc. into a colander set over a saucepan. Toss w/salt, let macerate (stand) while you set onions to cook w/ butter or oil in covered frying pan, 8-10 min, until tender & translucent but not brown. Add garlic at end. Then pack zucc. into a potato ricer (or twist by handfuls in the corner of a dish towel) squeeze hard, letting juices fall into saucepan; preserve juices. When onions tender, stir in zucchini & saute over moderately high heat, toss then turn 2. to several minutes, until tender. If you wish to serve Z. as is, cover and cook a few minutes. Cover, season, Turn into hot vegetable dish - or use as base for below: Gratin de Courgettes, Mornay The preceding sautéed zucchini in its frying pan 2-4 T. butter Needed 3 T. flour Z squeezing juices, heated 1/3-1/2 c. milk or cream Salt & pepper abt 1/2 c. grated Swiss cheese 2-3 T. fresh white bread crumbs Setting frying pan w/onions & sautéed zucc. over moderate heat add 3 T. of melted butter, stir in flour; cook, stirring 2 min, remove pan from heat. Mix in hot Z juices, blending thoroughly w/the vegetables. Pour and stir in 1/3 c. to eliminate heat, Bring to simmer, thinning out w/spoonfuls of milk or cream. mixture should be fairly thick but not stiff. Season w/salt, pepper, then stir in 1/3 c. cheese. Butter a shallow 11/2 qt. baking dish, and turn the zuc. in it. Spread on mixture of remaining cheese & bread crumbs, drizzle on 1/2 T butter. Abt 15-20 min before serving, set in upper third of a preheated 425° oven until bubbling and top has browned nicely. Card 1 Back: Boiled Summer Squash, Greek Style 1 lb summer squash, preferably Z salt & pepper 1 c. water Oil & Lemon Dressing 1/4 t. Sugar or Garlic Sauce 1 t. mint or dill Wash & cut off ends of squash. Do not peel. Slice into 1" rounds. Put squash in a pan & add water & salt. Cover & boil until soft, aprox 15 min. Serve with sauce above, or cruet of olive oil & wedges of lemon for individual seasoning. Oil & Lemon Dressing 1/2 c. olive oil juice of 1 or 2 T. vinegar 1/4 t. salt dash white pepper, to taste 1/4 t. oregano Mix ingredients w/a few whisks of fork just before ready to Serve. Use over hot or cold vegetables, fresh greens, fish, olives. It is also an excellent marinade for meats & fowl. --- # Grated Zucchini Sautéed with Onions, Gratin de Courgettes Mornay, Boiled Summer Squash Greek Style, and Oil & Lemon Dressing *Four recipes on one sheet* --- # Grated Zucchini Sautéed with Onions ## Ingredients - 1 lb zucchini (about 3 pieces, each approximately 8 inches x 1 3/4 inches) - 1/4 tsp salt - 1 to 1 1/2 cups onions, sliced - 3 Tbsp butter or olive oil - 1 clove garlic, pureed (optional) ## Instructions 1. Slice off the stem end and shave off the other end of each zucchini. Scrub under cold water. 2. Grate unpeeled zucchini into a colander set over a saucepan. 3. Toss grated zucchini with salt and let macerate (stand) while preparing the onions. 4. In a covered frying pan, cook sliced onions in butter or olive oil over medium heat for 8 to 10 minutes, until tender and translucent but not browned. Add garlic near the end of cooking. 5. Pack the macerated zucchini into a potato ricer (or twist by handfuls in the corner of a dish towel) and squeeze hard, letting the juices fall into the saucepan below. Reserve these juices. 6. When onions are tender, stir in the squeezed zucchini and sauté over moderately high heat, tossing and turning for several minutes until tender. 7. To serve as a finished dish: cover and cook a few minutes more, season, and turn into a hot vegetable dish. 8. To use as a base for Gratin de Courgettes Mornay, proceed directly to that recipe using this sautéed zucchini and onion mixture, still in its frying pan. --- # Gratin de Courgettes Mornay *Built on the preceding Sautéed Zucchini with Onions* ## Ingredients - Sautéed zucchini and onions (preceding recipe, in its frying pan) - 2 to 4 Tbsp butter, as needed - 3 Tbsp flour - Reserved zucchini juices, heated - 1/3 to 1/2 cup milk or cream - Salt and pepper, to taste - About 1/2 cup Swiss cheese, grated, divided - 2 to 3 Tbsp fresh white bread crumbs - 1/2 Tbsp butter, melted (for topping) ## Instructions 1. Preheat oven to 425°F. 2. Return the frying pan with the sautéed onions and zucchini to moderate heat. 3. Add 3 Tbsp melted butter and stir in flour; cook, stirring, for 2 minutes. Remove pan from heat. 4. Mix in the hot reserved zucchini juices, blending thoroughly with the vegetables. 5. Stir in a portion of the milk or cream to bring the mixture to a manageable temperature, then return to heat and bring to a simmer, thinning further with additional milk or cream as needed. The mixture should be fairly thick but not stiff. 6. Season with salt and pepper, then stir in about half of the grated Swiss cheese. 7. Butter a shallow 1 1/2 quart baking dish and turn the zucchini mixture into it. 8. Combine remaining Swiss cheese with bread crumbs and spread evenly over the top. Drizzle with melted butter. 9. Bake in the upper third of the oven for 15 to 20 minutes until bubbling and the top is nicely browned. --- # Boiled Summer Squash, Greek Style ## Ingredients - 1 lb summer squash, preferably zucchini - 1 cup water - 1/4 tsp sugar - Salt and pepper, to taste - Oil and Lemon Dressing (see recipe) or garlic sauce - 1 tsp fresh mint or dill ## Instructions 1. Wash squash and cut off ends. Do not peel. 2. Slice into 1 inch rounds. 3. Place squash in a pan with water, sugar, and salt. 4. Cover and boil until soft, approximately 15 minutes. 5. Serve with Oil and Lemon Dressing or garlic sauce, garnished with mint or dill, or with a cruet of olive oil and lemon wedges for individual seasoning at the table. --- # Oil and Lemon Dressing ## Ingredients - 1/2 cup olive oil - Juice of 1 lemon (see Editor's Notes) - 2 Tbsp vinegar - 1/4 tsp salt - Dash white pepper, to taste - 1/4 tsp oregano ## Instructions 1. Combine olive oil, lemon juice, vinegar, salt, white pepper, and oregano in a bowl. 2. Mix with a few whisks of a fork just before ready to serve. 3. Use over hot or cold vegetables, fresh greens, fish, or olives. Also excellent as a marinade for meats and fowl. Subject The topic of the resource zucchini onions salt butter olive oil garlic flour milk cream Swiss cheese bread crumbs summer squash water sugar pepper lemon vinegar oregano mint dill 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 RCA0009-20260629-0009 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Washington, US Wisconsin, US Creator An entity primarily responsible for making the resource Barb Washburn Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Side cuisine:French decade:1960s ingredient:lemon ingredient:onions ingredient:oregano ingredient:swiss cheese ingredient:zucchini method:Stovetop protein:Vegetarian source:RCA0009