https://recipecardarchive.com/files/original/aee07c4045c80d3b0a6f15978bcbec79.jpg 5cdf3861d4c08c0fc5580febc5890ac0 https://recipecardarchive.com/files/original/6f53191243e159fedfcd02eda31cc06d.jpg 037f8b7fba8a1f475e797ffa56715c48 https://recipecardarchive.com/files/original/c133c46ecb86dea5f6a5f1721bed849b.pdf 9490b0bc1c653fb1af371b0e817c8209 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 Quiche Lorraine Description An account of the resource Card 1 Front: Quiche Lorraine 12 slices of bacon or ½ lb. crumbled 1 c. natural swiss cheese 4 oz. 1/3 c. minced onion 4 eggs or 5 if small 2 C. whipping cream or light cream 3/4 t. salt 1/4 c. sugar (optional) 1/8 t. cayenne Cook store bought shells at 400 or 425 for 5 minutes. Beat eggs and add ingredients except bacon and onions which are in bottom of pie pan. Then add egg/cheese mixture. Add cup of mixture and spinach, mushrooms, clams or crabs or anything else. Bake in oven 375-400 for 30-40 minutes. Done when knife comes out clean. Let stand 5 minutes before cutting. Card 1 Back: (Hagg Plan) 1963 (Hagg Plan) 1963 (Hagg Plan) 1963 (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II (Hagg Plan) Phase II ing Phase I, Plan and Index (D0458 through D0461) (SHEET MISSING) One Line Diagram, Phase I ck Details, Phase I Details, Phase I beway - Title Sheet, Sht 1/10 (D0462 thru D0471) beway - Plan, Locator Map, Sht 2/10 beway - Plan and Profile, Sht 3/10 beway - Miscellaneous Details, Sht 4/10 hole TR-30 Plans, Sections, General Notes, Sht 5/10 hole TR-31, Plans and Sections, Sht 6/10 [handwritten] Beginning of Rebuilding 4/16/76 35 79-7 00 --- # Quiche Lorraine ## Ingredients - 12 slices of bacon, or 1/2 lb. crumbled - 1 c. (4 oz.) natural Swiss cheese - 1/3 c. minced onion - 4 eggs (or 5 if small) - 2 c. whipping cream or light cream - 3/4 tsp. salt - 1/4 c. sugar (optional) - 1/8 tsp. cayenne - Store-bought pie shells ## Instructions 1. Cook store-bought shells at 400°F or 425°F for 5 minutes. 2. Place bacon and onions in the bottom of the pie pan. 3. Beat eggs and add remaining ingredients (except the bacon and onions already in the pan), combining into an egg/cheese mixture. 4. Add a cup of the mixture along with optional additions such as spinach, mushrooms, clams, crabs, or anything else desired. 5. Pour the full mixture into the pie shell over the bacon and onions. 6. Bake in oven at 375–400°F for 30–40 minutes. Done when a knife inserted in the center comes out clean. 7. Let stand 5 minutes before cutting. Subject The topic of the resource bacon swiss cheese onion eggs whipping cream light cream salt sugar cayenne pie shells spinach mushrooms clams crabs Date A point or period of time associated with an event in the lifecycle of the resource 1963 Identifier An unambiguous reference to the resource within a given context RCA0009-20260629-0010 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:Main cuisine:French decade:1960s ingredient:bacon ingredient:cream ingredient:swiss cheese method:Baked protein:Pork source:RCA0009