https://recipecardarchive.com/files/original/6883e30f8ea2d9b07f291b2acd9b0e89.jpg 877091d76a860e21b60fa54f437de945 https://recipecardarchive.com/files/original/84e7f610654115c532021546692d6722.jpg 1eb6b8dc6bc6108bc9c8d6c9e6f35ea5 https://recipecardarchive.com/files/original/b6da3d125bbd7d4f8cb1f5a7a6931372.pdf e7b5df04b658acf7caa5a44573f304b2 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 RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This is an interesting collection in a very cool old, weathered metal box. I’ve captured the handwritten and typed recipes along with a small few of the printed cards. This collection really runs the gamut from doughnuts to cocktails with lots of casseroles and baked goods. There are a few in here that I’ll definitely be trying out. Though, while it’s my favorite recipe in the batch, I can’t say that I’m eager to try out 'Welch’s Grape Egg Nog'. Creator An entity primarily responsible for making the resource Alberta P. Thornton 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 2026-05-10 Contributor An entity responsible for making contributions to the resource A. Thornton, Alberta, Alberta P. Th, Alberta Thornton, AlCox, Alice Neal, Aunt Beth, B. Green, Bill, Carina Milman, Carrie Velano, Connie McPhail, Doris Withee, E. L. Duncan, Elinor Cook, Ernestine, Ernestine Duncan, Fales, Florence Bebber, G. Inkem, G. Smith, Gertrude Rieger, Grace Cobb, H. Lord, Hoffmann, Isabell Small, Jessie J. Davis, John W. Thornton, Josie Bryant, Kath Bagley, Laura G. Palmer, Leona Parent, Lucy H, M. Lux, Marie, Marie Gifford, Marie H, Martha, Melvin A. Kelley, Mildred Wilson, Mrs Brown, Mrs Reynolds, Mrs. Bert Collins, Mrs. Bonneau, Mrs. Ethel Rickee, Mrs. Jorko, Mrs. Morrill, Mrs. Parent, Mrs. Richardson, Mrs. S. E. Howland, Nonnie, Pauline C., Pearl, Priscilla, Richard, Robertson, Roland Booker, Ruth Chadwick, Ruth Morrell, Thornton, Vera Ganoy, W. Smith, William Crossley 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 RCA0005 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Maine, 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 Thrifty Meat Scallop Description An account of the resource Thrifty Meat Scallop. 2 cans spaghettis - - 1/2 tspn pepper 1½ cups left-over. beef or - Buttered bread combination ham. corn beef - crumbs. 3/4 tspn salt. - Chop/grind meat add seasonings. Arrange in alternate layers in shallow greased baking dish. finishing with spaghetti. Cover with buttered crumbs. Bake in hot oven 275 till scallop is heated through and crumbs are slightly browned. about 20 minutes. Excellent Back: with fried apple rings. --- # Thrifty Meat Scallop ## Ingredients - 2 cans spaghetti in tomato sauce (Franco-American or similar — see Editor's Notes) - 1 1/2 cups leftover beef, ham, corned beef, or combination, chopped or ground - 3/4 tsp salt - 1/2 tsp pepper - Buttered bread crumbs (for topping) ## Instructions 1. Chop or grind leftover meat and combine with salt and pepper. 2. In a shallow greased baking dish, arrange alternating layers of canned spaghetti and seasoned meat, finishing with a spaghetti layer on top. 3. Cover with buttered bread crumbs. 4. Bake at 375°F for approximately 20 minutes, until heated through and crumbs are lightly browned. 5. Serve with fried apple rings. ## Editor's Notes - **"Canned spaghetti"** = spaghetti in tomato sauce, noodles and sauce together. Franco-American Spaghetti was the dominant period brand; Chef Boyardee is the modern equivalent. - **"Hot oven 275"** on original card is almost certainly an error — 275°F is not a hot oven by any period definition. Hot oven typically means 400-425°F in mid-century terminology; 375°F recommended as a conservative correction that heats through without overcooking. Subject The topic of the resource spaghetti in tomato sauce beef ham corned beef salt pepper bread crumbs butter apple rings 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 RCA0005-20260528-0076 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Maine, US Creator An entity primarily responsible for making the resource Alberta P. Thornton Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay) Format The file format, physical medium, or dimensions of the resource Handwritten recipe card category:Main decade:1950s ingredient:buttered bread crumbs ingredient:canned spaghetti ingredient:fried apple rings ingredient:leftover meat method:Baked protein:Beef source:RCA0005