49 12 1268 https://recipecardarchive.com/files/original/d5a2e35490a7069acc0f3f7219850402.jpg b6a3006d6eb943b8318e45b83ffbf2fd https://recipecardarchive.com/files/original/3640fcd8d7a5bd376d479d7a97569d43.jpg 6f511974f8e3ffbf962d277ad5eacebf https://recipecardarchive.com/files/original/bb30960860c2a01487afba41b1d16ccd.pdf 79b1ee247577524884b55c7955651b51 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 Broccoli Rice Casserole Description An account of the resource BROCCOLI RICE CASSEROLE 1½ cups brown rice • Salt to taste 2 tablespoons vegetable oil 1 large onion, chopped 2 large cloves garlic, minced ½ teaspoon dillweed 1 teaspoon thyme 1 teaspoon oregano ½ bunch parsley, chopped ½ pound mushrooms, sliced 1 green pepper, sliced 2 pounds broccoli, with tough stalks removed, remainder sliced thin ½ cup unsalted cashews ½ pound Gruyere cheese, grated ¼ cup freshly grated Parmesan cheese ½ pint sour cream Preheat oven to 350 degrees. In heavy saucepan with tight- fitting lid, combine rice with 3 cups water and dash of salt. Bring to boil, reduce heat and simmer for about 45 minutes. Heat oil in large skillet. Saute onion, garlic, dill, thyme and orega- Over Back: no until onions start to wilt. Then add parsley, mushrooms and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often. As soon as broccoli changes col- or and becomes tender but is still crisp, add nuts and remove from heat. Spread cooked rice in 9-by-13- inch baking dish. Cover with vege- table-nut mixture, then with cheeses, and finally with sour cream. Bake for 20 minutes, until mixture is bubbly and cheese has melted. Yields 10 servings. --- # Broccoli Rice Casserole ## Ingredients - 1 1/2 cups brown rice - Salt to taste - 2 Tbsp vegetable oil - 1 large onion, chopped - 2 large cloves garlic, minced - 1/2 tsp dillweed - 1 tsp thyme - 1 tsp oregano - 1/2 bunch parsley, chopped - 1/2 pound mushrooms, sliced - 1 green pepper, sliced - 2 pounds broccoli, tough stalks removed, remainder sliced thin - 1/2 cup unsalted cashews - 1/2 pound Gruyere cheese, grated - 1/4 cup freshly grated Parmesan cheese - 1/2 pint sour cream ## Instructions 1. Preheat oven to 350 degrees. 2. In a heavy saucepan with a tight-fitting lid, combine rice with 3 cups water and a dash of salt. Bring to a boil, reduce heat, and simmer for about 45 minutes. 3. Heat oil in a large skillet. Sauté onion, garlic, dill, thyme, and oregano until onions start to wilt. 4. Add parsley, mushrooms, and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often. 5. As soon as broccoli changes color and becomes tender but is still crisp, add nuts and remove from heat. 6. Spread cooked rice in a 9-by-13-inch baking dish. Cover with the vegetable-nut mixture, then with cheeses, and finally with sour cream. 7. Bake for 20 minutes, until mixture is bubbly and cheese has melted. 8. Yields 10 servings. Subject The topic of the resource brown rice salt vegetable oil onion garlic dillweed thyme oregano parsley mushrooms green pepper broccoli cashews Gruyere cheese Parmesan cheese sour cream 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 RCA0006-20260609-0078 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) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main decade:1960s ingredient:broccoli ingredient:cashews ingredient:gruyere cheese ingredient:rice ingredient:sour cream method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/eb7aa21585ee61ae24c6302d8490ce06.jpg 221291a62aad67f53a51c9e1fa807ac6 https://recipecardarchive.com/files/original/cafe1a62d52e8e0a3a9096e39e315abb.jpg e816eaa0eef940be7f1e473937b5244b https://recipecardarchive.com/files/original/27c3113fb4be3fac4c1d26ea889fb375.pdf 1e3ac3e9626db4c05728ceb9ed3c264e 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 Bulgur Casserole Description An account of the resource BULGUR CASSEROLE 2 tablespoons vegetable oil 1 cup chopped onion 2 medium cloves garlic, chopped fine 2 ounces fresh mushrooms, chopped 3/4 cup bulgur (cracked wheat) 1 cup sliced black olives 1/2 of 28-ounce can tomatoes 1/2 cup dry sherry 1 teaspoon oregano • Salt and pepper to taste 1 cup grated cheese 2 tablespoons chopped parsley • Paprika Back: Preheat oven to 375 degrees. Heat oil in skillet. Saute onion, garlic and mushrooms in hot oil un- til onion is golden. Add bulgur, ol- ives, tomatoes, sherry, oregano, salt and pepper. Mix well. Bring to boil and pour into 4-quart casserole. Re- frigerate or freeze if desired. When ready to serve, return to room temperature, cover and bake for 20 to 25 minutes, until mixture is heated though. Uncover, sprinkle with parsley and paprika and serve. Yields 5 or 6 servings. --- # Bulgur Casserole ## Ingredients - 2 Tbsp vegetable oil - 1 cup chopped onion - 2 medium cloves garlic, chopped fine - 2 oz fresh mushrooms, chopped - 3/4 cup bulgur (cracked wheat) - 1 cup sliced black olives - 1/2 of a 28-oz can tomatoes - 1/2 cup dry sherry - 1 tsp oregano - Salt and pepper to taste - 1 cup grated cheese - 2 Tbsp chopped parsley - Paprika ## Instructions 1. Preheat oven to 375 degrees. 2. Heat oil in skillet. Sauté onion, garlic and mushrooms in hot oil until onion is golden. 3. Add bulgur, olives, tomatoes, sherry, oregano, salt and pepper. Mix well. 4. Bring to boil and pour into a 4-quart casserole. Refrigerate or freeze if desired. 5. When ready to serve, return to room temperature, cover and bake for 20 to 25 minutes, until mixture is heated through. 6. Uncover, sprinkle with parsley and paprika and serve. Yields 5 or 6 servings. Subject The topic of the resource vegetable oil onion garlic mushrooms bulgur black olives tomatoes dry sherry oregano salt pepper cheese parsley paprika 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 RCA0006-20260609-0079 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) Format The file format, physical medium, or dimensions of the resource Clipped recipe category:Main decade:1960s ingredient:black olives ingredient:bulgur ingredient:mushrooms ingredient:sherry ingredient:tomatoes method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/9a6e4b2e3a79ca58e9e85e7cf52d3cb3.jpg 57fde5e9091d662e93bcaa3f38126eba https://recipecardarchive.com/files/original/7dc551ebe4b3cf9ad3daa6e345d4bfdc.pdf b8aadd2932f590da84ba70074af1e238 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 Quick Deep-Fried Onion Rings Description An account of the resource QUICK DEEP-FRIED ONION RINGS Sweet Spanish onions 1 cup complete pancake mix 1 cup beer or milk Remove skins and slice onions ¼ to ½ inch thick. Dip onion rings in batter and fry in deep fat at 375 degrees until golden brown. Drain, sprinkle with salt or grated or:until golden brown. Drain, sprinkle with salt or Parmesan cheese. Back: blank --- # Quick Deep-Fried Onion Rings ## Ingredients - Sweet Spanish onions - 1 cup complete pancake mix - 1 cup beer or milk - Salt or Parmesan cheese, to taste ## Instructions 1. Remove skins and slice onions 1/4 to 1/2 inch thick. 2. Dip onion rings in batter. 3. Fry in deep fat at 375 degrees until golden brown. 4. Drain and sprinkle with salt or Parmesan cheese. Subject The topic of the resource sweet Spanish onions complete pancake mix beer milk salt Parmesan cheese 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 RCA0006-20260609-0080 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) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Appetizer decade:1950s ingredient:beer ingredient:onions ingredient:pancake mix method:Fried protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/2f86f57319eb76c1b202614682058cd7.jpg 6e05e343dc38afba7804dfe6a7ecbd74 https://recipecardarchive.com/files/original/8cc56ecc319f1652d9fa40bf5cd8fe99.jpg 87398dd6a261542b9019640b0673b22b https://recipecardarchive.com/files/original/7723d92de43f9e06a63a5b8024a914c7.pdf b49b8fac4c51b8826dfbbec37457c402 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 Onions in Different Batter Description An account of the resource Onions in different batter 1 large onion thinly sliced 1 cup beer Flour Cooking oil Salt to taste Separate onion into rings. Combine beer with enough flour to make a thin batter. Coat onion rings with batter, a few at a time. Fry in preheated 375° oil for 1 minute or until golden brown; drain. Sprinkle with salt before serv- ing. Yield: 4 servings. Back: blank --- # Onions in Different Batter ## Ingredients - 1 large onion, thinly sliced - 1 cup beer - Flour - Cooking oil - Salt to taste ## Instructions 1. Separate onion into rings. 2. Combine beer with enough flour to make a thin batter. 3. Coat onion rings with batter, a few at a time. 4. Fry in preheated 375° oil for 1 minute or until golden brown; drain. 5. Sprinkle with salt before serving. Yield: 4 servings. Subject The topic of the resource onion beer flour cooking oil salt 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 RCA0006-20260609-0081 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) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Appetizer decade:1960s ingredient:beer ingredient:onion method:Fried protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/0c551ee724077a52bae1f425f53be8e1.jpg 301429454f0bea1c36fec63201035417 https://recipecardarchive.com/files/original/393465c05b14ec4c31173023163a00d0.jpg daed76c6b6cd27f0e040d357ade64ece https://recipecardarchive.com/files/original/9761a3cf8bd1d591075923e7cc5df54d.pdf 57a87840f22e32bf1cfb06bcd0a866cb 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 Stuffed Eggplant Halves Description An account of the resource STUFFED EGGPLANT HALVES 1 large eggplant, cut into halves lengthwise Salt ¼ cup oil 1 large onion, chopped 1 green pepper, seeded and chopped 1 clove garlic, chopped 1½ pounds ground lamb ¼ pound mushrooms, trimmed and chopped ½ cup sliced pitted black olives ½ cup seasoned bread crumbs 1 cup plain yogurt ⅓ cup chopped parsley ¼ cup grated Parmesan cheese With a sharp knife, scoop out eggplant, leaving a shell ½-inch thick. Chop removed eggplant and place in bowl; sprinkle with salt and let stand at room temperature 1 hour. In large skillet, heat oil; add onion, pepper and garlic and saute 5 minutes. Drain chopped eggplant and add it to the skillet. In smaller skillet, cook lamb until brown and crumbly. Drain fat and stir lamb into eggplant mix- ture. Stir in mushrooms and olives and cook over low heat for another 10 minutes, stirring occasionally. Add crumbs, yogurt and parsley. Stir until well blended, and season to taste with salt and pepper. Spoon mixture into eggplant shells. Clean skillet and place stuffed eggplant halves in it; add enough hot water to skillet to measure ½ inch. Simmer gently for 10 minutes. Sprinkle eggplant with Parmesan cheese, place skillet under broiler and broil until cheese is golden brown. Remove from broiler, cut each half into 2 or 3 portions and place on heating serving dish. Serves 4 to 6. Back: blank --- # Stuffed Eggplant Halves ## Ingredients - 1 large eggplant, cut into halves lengthwise - Salt - 1/4 cup oil - 1 large onion, chopped - 1 green pepper, seeded and chopped - 1 clove garlic, chopped - 1 1/2 pounds ground lamb - 1/4 pound mushrooms, trimmed and chopped - 1/2 cup sliced pitted black olives - 1/2 cup seasoned bread crumbs - 1 cup plain yogurt - 1/3 cup chopped parsley - 1/4 cup grated Parmesan cheese ## Instructions 1. With a sharp knife, scoop out eggplant, leaving a shell 1/2-inch thick. Chop removed eggplant and place in bowl; sprinkle with salt and let stand at room temperature 1 hour. 2. In large skillet, heat oil; add onion, pepper and garlic and saute 5 minutes. Drain chopped eggplant and add it to the skillet. 3. In smaller skillet, cook lamb until brown and crumbly. Drain fat and stir lamb into eggplant mixture. 4. Stir in mushrooms and olives and cook over low heat for another 10 minutes, stirring occasionally. 5. Add crumbs, yogurt and parsley. Stir until well blended, and season to taste with salt and pepper. 6. Spoon mixture into eggplant shells. Clean skillet and place stuffed eggplant halves in it; add enough hot water to skillet to measure 1/2 inch. Simmer gently for 10 minutes. 7. Sprinkle eggplant with Parmesan cheese, place skillet under broiler and broil until cheese is golden brown. 8. Remove from broiler, cut each half into 2 or 3 portions and place on heated serving dish. Serves 4 to 6. Subject The topic of the resource eggplant salt oil onion green pepper garlic ground lamb mushrooms black olives bread crumbs yogurt parsley Parmesan cheese 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 RCA0006-20260609-0082 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) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main cuisine:Mediterranean decade:1960s ingredient:eggplant ingredient:lamb ingredient:olives ingredient:parmesan cheese ingredient:yogurt method:Stovetop protein:Lamb source:RCA0006 https://recipecardarchive.com/files/original/fdb190e4f86b564f1485df6a6583657e.jpg 77ef6cdf12fe693a249eb236f954884b https://recipecardarchive.com/files/original/5a3c08548f3836cba4bb0b3fc4d6a9f9.jpg e262b1ba7e40bb2ceab61a1e2dd76573 https://recipecardarchive.com/files/original/aca976dcbe38cd75df3c3fc94b390c38.pdf 56d15f5db593fc1c6012199a22406e63 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 Beef-Potato-Eggplant Curry Description An account of the resource BEEF-POTATO-EGGPLANT CURRY 1 cup plain yogurt 1 clove garlic, crushed 1/4 teaspoon salt 1/2 pound ground beef 1/4 cup butter or margarine, divided 1 eggplant (about 1 pound), peeled and cut in 1-inch cubes 1 tablespoon curry powder 4 medium potatoes, peeled if desired, cut in 1-inch cubes 1 cup beef broth 1/2 teaspoon salt In small bowl mix well yogurt, garlic and salt; cover and chill. In large heavy skillet brown beef; drain and set aside. Wipe out skillet. In same skillet in 2 tablespoons butter sauté eggplant over medium heat, turning occasionally, until tender and lightly browned. Remove from skillet; set aside with beef. In same skillet in remaining 2 tablespoons butter cook curry powder briefly to release flavor. Add potatoes; sauté, turning occasionally, until lightly browned. Add broth to skillet. Cover and simmer 10 minutes or until potatoes are tender. Stir in reserved beef and egg- plant and salt. Cook until heated through. Serve with yogurt sauce. Makes 4 servings. Per serving: 362 cal, 17 g pro, 28 g car, 21 g fat, 84 mg chol with butter, 48 mg chol with margarine Back: blank --- # Beef-Potato-Eggplant Curry ## Ingredients - 1 cup plain yogurt - 1 clove garlic, crushed - 1/4 tsp salt - 1/2 pound ground beef - 1/4 cup butter or margarine, divided - 1 eggplant (about 1 pound), peeled and cut in 1-inch cubes - 1 Tbsp curry powder - 4 medium potatoes, peeled if desired, cut in 1-inch cubes - 1 cup beef broth - 1/2 tsp salt ## Instructions 1. In a small bowl mix well yogurt, garlic, and salt; cover and chill. 2. In a large heavy skillet brown beef; drain and set aside. Wipe out skillet. 3. In same skillet in 2 Tbsp butter sauté eggplant over medium heat, turning occasionally, until tender and lightly browned. Remove from skillet; set aside with beef. 4. In same skillet in remaining 2 Tbsp butter cook curry powder briefly to release flavor. 5. Add potatoes; sauté, turning occasionally, until lightly browned. 6. Add broth to skillet. Cover and simmer 10 minutes or until potatoes are tender. 7. Stir in reserved beef and eggplant and salt. Cook until heated through. 8. Serve with yogurt sauce. Subject The topic of the resource yogurt garlic salt ground beef butter margarine eggplant curry powder potatoes beef broth 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 RCA0006-20260609-0083 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) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main cuisine:Indian decade:1960s ingredient:beef broth ingredient:curry powder ingredient:eggplant ingredient:yogurt method:Stovetop protein:Beef source:RCA0006 https://recipecardarchive.com/files/original/af7d45c87eca538b7ab0b4a7129bbfb1.jpg a7c376f296546ba560412dac1b8fb219 https://recipecardarchive.com/files/original/df5415b63dc801188731615cf3b61488.jpg 07b8f0ed861d5d7efedf8abf535cf6db https://recipecardarchive.com/files/original/b3533caf7abf68c16e78341f67dfc3e9.pdf 077ee871bb293ca4ed93a99a958cfafe 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 Fried Eggplant Description An account of the resource FRIED EGGPLANT 1 medium eggplant 1 egg ¼ cup milk 1 tablespoon corn oil 1 teaspoon salt Flour 1½ cups fine dry bread crumbs Oil for frying Pare eggplant. Cut into ¼-inch slices or into sticks. Beat egg slightly, then mix in milk, 1 tablespoon oil and salt. Dip eggplant into flour, then into egg mixture. Drain well. Roll in bread crumbs, coating each piece complete- ly. Pour corn oil into skillet to depth of ¼ inch. Heat over medium heat. Fry eggplant in hot oil, turning once, until golden brown, 2 to 3 minutes on each side. Drain on paper towels. Yields 6 servings. Back: blank --- # Fried Eggplant ## Ingredients - 1 medium eggplant - 1 egg - 1/4 cup milk - 1 Tbsp corn oil - 1 tsp salt - Flour - 1 1/2 cups fine dry bread crumbs - Oil for frying ## Instructions 1. Pare (peel) eggplant. Cut into 1/4-inch slices or into sticks. 2. Beat egg slightly, then mix in milk, 1 Tbsp oil, and salt. 3. Dip eggplant into flour, then into egg mixture. Drain well. 4. Roll in bread crumbs, coating each piece completely. 5. Pour corn oil into skillet to a depth of 1/4 inch. Heat over medium heat. 6. Fry eggplant in hot oil, turning once, until golden brown, 2 to 3 minutes on each side. 7. Drain on paper towels. Yields 6 servings. Subject The topic of the resource eggplant egg milk corn oil salt flour bread crumbs oil 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 RCA0006-20260609-0084 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) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Side decade:1950s ingredient:bread crumbs ingredient:eggplant method:Fried protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/bf22abeb5964abfbccaa6d642841cf04.jpg 1ccecb7f19984d1a53d6ebaa99c84e63 https://recipecardarchive.com/files/original/ec3d628ee01eead2d75a276bb300ccb6.jpg 6cd1886dda0e1b3514c5621141a52a80 https://recipecardarchive.com/files/original/a6a31e5d8f058eac28cc8a819e8281e1.pdf 4ee6b8466fb3e2ffc42415d3bf796072 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 Stuffed Tomatoes / Orange Beet Conserve Description An account of the resource Prepare tomatoes for stuffing by cut- ting off tops and scooping out seeds and pulp. You may wish to scallop edges for decoration. Brown sausage, peppers and onion in oil over medium heat. Add chili powder, rice and bread crumbs. Mix and simmer for 2 minutes. Fill tomato shells, place in greased baking dish and top with grated cheese. Bake at 375 degrees for 30 min- utes. Serves 6. ORANGE BEET CONSERVE 8 medium beets 1 large orange, cut in eighths and seeded 1 medium lemon, cut in eighths and seeded 2 cups light corn syrup 2 cups sugar 1 cup slivered blanched almonds 1 tablespoon ground ginger Cook beets in skins in boiling water to cover until tender, about 25 minutes. Drain and peel; cool and grate coarsely. (Yields about 4 cups grated beets.) Slice orange and lemon very thin. Mix together in a large kettle the beets, orange, lemon, corn syrup and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 40 minutes, stirring occasionally. Add al- monds and ginger; stir to mix and simmer 5 minutes longer or until thickened. Pour into clean, hot jars leaving 1/4-inch heads- pace. Seal according to jar manufacturer's directions. Process in boiling water bath 10 minutes for pint jars or 5 minutes for 1/2-pint jars. (If desired, ladle into sterili- zed jelly glasses and seal with paraffin.) Yields about six 1/2-pint jars. Back: blank --- # Orange Beet Conserve ## Ingredients - 8 medium beets - 1 large orange, cut in eighths and seeded - 1 medium lemon, cut in eighths and seeded - 2 cups light corn syrup - 2 cups sugar - 1 cup slivered blanched almonds - 1 Tbsp ground ginger ## Instructions 1. Cook beets in skins in boiling water to cover until tender, about 25 minutes. Drain and peel; cool and grate coarsely. (Yields about 4 cups grated beets.) 2. Slice orange and lemon very thin. 3. Mix together in a large kettle the beets, orange, lemon, corn syrup and sugar. 4. Bring to a boil over medium heat, stirring constantly. 5. Reduce heat and simmer 40 minutes, stirring occasionally. 6. Add almonds and ginger; stir to mix and simmer 5 minutes longer or until thickened. 7. Pour into clean, hot jars leaving 1/4-inch headspace. 8. Seal according to jar manufacturer's directions. Process in boiling water bath 10 minutes for pint jars or 5 minutes for 1/2-pint jars. (If desired, ladle into sterilized jelly glasses and seal with paraffin.) 9. Yields about six 1/2-pint jars. Subject The topic of the resource tomatoes sausage peppers onion oil chili powder rice bread crumbs cheese beets orange lemon corn syrup sugar almonds ginger 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 RCA0006-20260609-0085 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) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Other decade:1960s ingredient:beets ingredient:chili powder ingredient:ginger ingredient:lemon ingredient:orange ingredient:sausage method:Preserved protein:Pork source:RCA0006 https://recipecardarchive.com/files/original/c36732c3f11f929771bad2867e664425.jpg c5d3614f53644acae11f8e3ef1891030 https://recipecardarchive.com/files/original/7d3b231ec8e034c30270bc4a7fa556a8.jpg b4489c664b23bc1438808c5760f31ea0 https://recipecardarchive.com/files/original/2413a6c0d8ca823fd64b6499ad7be102.pdf 4f5aee3ce728b87a645f23bea392f12a 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 Fresh Vegetable Medley Description An account of the resource FRESH VEGETABLE MEDLEY 2 tablespoons butter or margarine 1 large onion, sliced 1 large green pepper, cut in strips 2 pounds zucchini, sliced 3 large ripe tomatoes, quartered 2 teaspoons salt 1 teaspoon basil 1 teaspoon oregano ½ teaspoon pepper In a 10-inch skillet, melt butter over medium heat. Add onion and green pepper and saute until tender. Add zucchini, to- matoes, salt, basil, oregano and pepper; toss gently; cover. Continue cooking over medium heat until steam appears around lid, turn heat to low and cook all the vegetables a total of 10 to 15 minutes, depending on preference. Remove cover and continue cooking un- til vegetables are tender and most of the liquid evaporates, about 5 minutes. Yields 4 to 6 servings. Back: blank --- # Fresh Vegetable Medley ## Ingredients - 2 tablespoons butter or margarine - 1 large onion, sliced - 1 large green pepper, cut in strips - 2 pounds zucchini, sliced - 3 large ripe tomatoes, quartered - 2 tsp salt - 1 tsp basil - 1 tsp oregano - 1/2 tsp pepper ## Instructions 1. In a 10-inch skillet, melt butter over medium heat. 2. Add onion and green pepper and sauté until tender. 3. Add zucchini, tomatoes, salt, basil, oregano, and pepper; toss gently; cover. 4. Continue cooking over medium heat until steam appears around lid, then turn heat to low and cook all the vegetables a total of 10 to 15 minutes, depending on preference. 5. Remove cover and continue cooking until vegetables are tender and most of the liquid evaporates, about 5 minutes. 6. Yields 4 to 6 servings. Subject The topic of the resource butter margarine onion green pepper zucchini tomatoes salt basil oregano pepper 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 RCA0006-20260609-0086 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) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Side decade:1960s ingredient:basil ingredient:green pepper ingredient:oregano ingredient:tomatoes ingredient:zucchini method:Stovetop protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/7d2ec18b829153344799f048592ef113.jpg 4d42941ea92a191b88360f4ed2d9c9ec https://recipecardarchive.com/files/original/ad9c81590e03107722cd58a5fd612452.jpg 82de7330c88adcd86d6a30c1c49b11b9 https://recipecardarchive.com/files/original/b3d2b34636b01bcefae013446cf6073c.pdf 16c827293d9ba2c15de1925d5c8bff54 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 Smorgasbord Beets Description An account of the resource SMORGASBORD BEETS 4 cups sliced cooked beets (or very small beets may be used) 1 cup white sugar 2 cups vinegar ½ teaspoon salt 6 whole cloves ¼ teaspoon whole pickling spices Combine sugar, vinegar, salt, spices and heat. Add cooked beets and heat through. Place in dish or jar and allow to stand for a minimum of 4 hours before serving. Back: blank --- # Smorgasbord Beets ## Ingredients - 4 cups sliced cooked beets (or very small beets may be used) - 1 cup white sugar - 2 cups vinegar - 1/2 tsp salt - 6 whole cloves - 1/4 tsp whole pickling spices ## Instructions 1. Combine sugar, vinegar, salt, and spices and heat. 2. Add cooked beets and heat through. 3. Place in dish or jar and allow to stand for a minimum of 4 hours before serving. Subject The topic of the resource beets sugar vinegar salt cloves pickling spices 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 RCA0006-20260609-0087 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) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Side decade:1950s ingredient:beets ingredient:cloves ingredient:pickling spices ingredient:vinegar method:Preserved protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/9aa5c02404ae7746511d65ceaf28b25c.jpg eb47c2ddc9ec68a5eb817b3f5105fd3e https://recipecardarchive.com/files/original/cfa8712cb38514e75bfd2b69c151e1ee.jpg 7412265656323ecc448a66330e0aa5a0 https://recipecardarchive.com/files/original/180b7b251ec6b1aa0048dce2e80c18b1.pdf b600818f9c2803642d40cfcbe8258ffa 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 Harvard Beets Description An account of the resource Harvard Beets (o1) 12 medium-sized beets (cook or use canned variety) 1/3 cup sugar — mix 1/2 tablespoon cornstarch 1/8 teaspoon salt 1/4 cup water 1/4 cup vinegar 1) mix in upper pot of double boiler. Stir while cooking Back: over direct flame 2) continue cooking untill mixture looks transparent 3) add beets 4) add 2T butter few grains pepper 5) Let stand over hot water till served. --- # Harvard Beets ## Ingredients - 12 medium-sized beets (cooked or canned) - 1/3 cup sugar - 1/2 Tbsp cornstarch - 1/8 tsp salt - 1/4 cup water - 1/4 cup vinegar - 2 Tbsp butter - Few grains pepper ## Instructions 1. Mix sugar, cornstarch, salt, water, and vinegar in the upper pot of a double boiler. Stir while cooking over direct flame. 2. Continue cooking until mixture looks transparent. 3. Add beets. 4. Add butter and pepper. 5. Let stand over hot water until served. Subject The topic of the resource beets sugar cornstarch salt water vinegar butter pepper 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 RCA0006-20260609-0088 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) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Side decade:1950s ingredient:beets ingredient:vinegar method:Stovetop protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/3280504e752a313164491ca57018f78b.jpg e9b3d1d18dfcc35129c6c5e776956be4 https://recipecardarchive.com/files/original/6f30f80a8ba6a31167aef04bf35dce39.jpg 7f40222d66d671356fe91732316cc448 https://recipecardarchive.com/files/original/7e36f232db19c61b0f3bb35779a87b78.pdf b13a1b3da127bc3bf3fadb81168291b9 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 Green Beans, New Potatoes and Pesto Description An account of the resource GREEN BEANS, NEW POTATOES AND PESTO 6 golf-ball-size (10 ounces) new potatoes 1/2 pound green beans 2 1/2 cups tightly packed fresh basil leaves 2 tablespoons coarsely chopped fresh parsley 6 tablespoons olive oil 1 large clove garlic, halved 1/4 cup pignoli (pine nuts) 1/2 cup freshly grated Parmesan cheese Scrub potatoes but do not peel. Cook in water to cover in covered pot about 20 minutes. Drain. Do not peel. Bring water to boil in steamer for green beans. Trim and wash beans. Steam 7 to 9 minutes, until crisp-tender; drain and run under cold water. Cut in two. Combine basil with parsley, oil, pine nuts and Parmesan in food processor or blender. Process until rough paste is formed. Cut potatoes into quarters and arrange on platter and serve with green beans. Place pesto in center of platter and serve. Yields 2 servings. Back: blank --- # Green Beans, New Potatoes and Pesto ## Ingredients - 6 golf-ball-size (10 ounces) new potatoes - 1/2 pound green beans - 2 1/2 cups tightly packed fresh basil leaves - 2 tablespoons coarsely chopped fresh parsley - 6 tablespoons olive oil - 1 large clove garlic, halved - 1/4 cup pignoli (pine nuts) - 1/2 cup freshly grated Parmesan cheese ## Instructions 1. Scrub potatoes but do not peel. Cook in water to cover in a covered pot about 20 minutes. Drain. Do not peel. 2. Bring water to boil in steamer for green beans. Trim and wash beans. Steam 7 to 9 minutes, until crisp-tender; drain and run under cold water. Cut in two. 3. Combine basil with parsley, oil, pine nuts and Parmesan in food processor or blender. Process until rough paste is formed. 4. Cut potatoes into quarters and arrange on platter and serve with green beans. Place pesto in center of platter and serve. *Yields 2 servings.* Subject The topic of the resource new potatoes green beans basil parsley olive oil garlic pine nuts Parmesan cheese Date A point or period of time associated with an event in the lifecycle of the resource 1970s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0089 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) Format The file format, physical medium, or dimensions of the resource Clipped recipe category:Side cuisine:Italian decade:1970s ingredient:basil ingredient:parmesan cheese ingredient:pesto ingredient:pine nuts method:Stovetop protein:Vegetarian source:RCA0006