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Articles Restaurants Web Newsprint Archive 1907 — 1994

Kitchen men

By Jan Roberts-Dominguez / For The Bulletin
Published: March 02. 2010 4:00AM PST
Illustration by Greg Cross / The Bulletin
more photos more photos

Illustration by Greg Cross / The Bulletin

Bill McDonald's Chicken Salad

Makes 2 to 3 servings.
¾ C dry macaroni noodles
1 can chicken broth
Meat from ½ of a cooked chicken, diced
1¼ C chopped celery
½ C chopped green onions
1 C chopped fresh mushrooms
¾ C mayonnaise
1½ tsp Mrs. Dash Garlic and Herb salt-free seasoning
2 tsp Worchestershire sauce
Salt and pepper to taste
Paprika and lettuce for garnish
Bring macaroni and chicken broth to a slow boil in a small pan. Keep stirring, as the macaroni will tend to stick together in clumps. The flavor to this recipe comes from letting the macaroni cook down in the chicken stock until there is nothing to pour off as is normal when you cook a pasta. When the pasta is done and the broth is absorbed, mix the pasta with the other ingredients, except paprika and lettuce. Serve in a bowl lined with lettuce leaves with a paprika dusting on top.
This salad can be served either warm or cold — my wife likes it warm, as it is when just finished, but I like to let it rest in the refrigerator for 3 to 4 hours while the flavors blend and develop.
— Recipe from Bill McDonald

Matilda's Quickie


Makes 4 servings.
This particular creation won John Heggen the grand prize in the Corvallis Gazette-Times 1986 recipe contest, “Northwest Cooks.” Sadly, Heggen died several years ago. But every time I use his simple, yet tasty creation, I have warm memories thinking of him and his wife in the kitchen.
1 fresh jalapeño chili, halved, seeded, then finely minced
1⁄3 C mayonnaise
4 slices good-quality bread
4 (¼-inch thick) slices cheddar cheese
2 tomatoes, sliced
About ¾ tsp of dried oregano
Combine the chili with the mayonnaise and set aside. Lay the bread on a cookie sheet and broil in toaster oven or under the broiler until golden brown; remove from oven.
Turn the bread over so the toasted side is facing down. Place a slice of cheese on each piece of bread. Lay the tomato slices on top of the cheese, then spread each serving with a portion of the mayonnaise. Sprinkle on a dash of oregano. Broil the sandwiches in oven until the cheese and mayonnaise are bubbly. Serve whole, or cut each portion in half. For a lively garnish, top each portion with a thin slice of jalapeño.
— Recipe from John Heggen

Steve's Blue Cheese Dressing


Makes 2½ cups dressing.
Whenever my husband feels our salad greens can stand a respite from our house vinaigrette, he whips up a batch of this delicious dressing. The recipe — totally his own creation — was inspired by the house dressing at Burton's in downtown Corvallis. They never gave him their recipe (he never had the temerity to ask), but he just kept tasting and testing in our kitchen until he believed he had achieved success.
1 C chopped (¼-inch chunks) red onion
1 (4-oz) block (about ½ C) of your favorite blue cheese, or more as needed
About 2⁄3 C red wine vinegar, or more as needed
About 1⁄3 C vegetable oil (such as canola), or more as needed
About ½ tsp freshly ground black pepper
Place the onions in a bowl. Crumble in the blue cheese, then gently stir in the vinegar and vegetable oil. At this point, you may have to add additional oil, vinegar or blue cheese to reach a consistency that hovers between a vinaigrette and a creamy dressing.
Now add the pepper. It may seem like a lot, but it really is delicious. The dressing should be prepared the night before serving so the onions have a chance to marinate. But we hardly ever think to make it that far ahead. It will keep in the refrigerator for about 2 weeks.

Willie's Bologna Boats


Makes 2 servings.
This was my dad's solution for Saturday lunch, or whenever he ended up in the kitchen around noontime. Did you know that when you broil bologna, the sides curl up? Suddenly you have a little round boat. This simple little characteristic of an otherwise humdrum luncheon meat endeared me to bologna at an early age. Try it on your kids, and they'll probably be just as happy to gobble down a fleet of bologna boats as I was.
2 slices bologna
2 slices bread
Cheese
Mustard, ketchup, pickles
Arrange a slice of bologna on each slice of bread. Place on a baking sheet and broil until bologna turns golden brown and the sides curl up into a round bowl shape. Add a little slice of cheese in the center and continue broiling just until the edges of the bread begin to toast, and the cheese begins to melt. Serve with mustard, ketchup and pickles on the side.

Quite awhile back, a reader passed along a recipe he was particularly pleased with. One that he had created, in fact. Simple and straightforward, from a preparation standpoint, Bill McDonald's recipe exhibited some unique and delectable twists.

As he wrote: “Often menfolk have a surprise recipe we can put together as a treat or in order to take the strain off a busy or otherwise harried wife. This happened to me this morning.”

McDonald explained that he and his wife had been helping to set up for an event at their local Elks Lodge. Afterward, “my wife informed me that she had to do a little shopping so (she) would be a little longer getting home, and, ‘Oh, how good some of that chicken salad you make would be.'

“So home I went and found all of the ingredients in the refrigerator or on the shelf. In 40 minutes, the salad was finished, and Marion was eating it, still warm. She thought it was delicious. Hence, my letter,” he wrote.

That letter got me thinking about all the nice things guys do for their gals in the area of the culinary arts. At one extreme, of course, there are the men who do the lion's share of cooking for the household. In our evolved society, plenty of men are simply better cooks than their female partners, and the women are not at all threatened by that. Some men, although not the full-time executive chef, willingly step into the kitchen when work schedules dictate the need.

And then there are the Bill McDonalds of the world who produce a specialty when the moment is appropriate.

I remember how refreshed my fevered body and aching throat felt after my husband, Steve, brought a glass of hand-squeezed lemonade, glistening flecks of undissolved sugar still twirling in the juice, to my bed when I was sick.

I also recall how Steve and our son Ryan are the only ones who can make our favorite football fare, pickle dip, come out with just the right ratio of cream cheese to chopped-up dill pickles, and who know exactly when it should be served (right before kickoff so there's four quarters and two dozen commercials to work it all off). How my dad's egg-in-a-hole breakfast treat always tasted so good before school; my Uncle Reg singing opera while flipping pancakes on lazy Saturday mornings; my brother Don's Christmas Day waffles (“Who wants one more? C'mon, there's still batter, you wimps”).

In my greater circle of man-in-the-kitchen stories, there are cookies and burgers, salmon and cioppino. The list goes on.

If some of you women are thinking, “Oh sure, these guys get credit for one lousy dish, while I'm cranking out meals day in and day out,” then you've missed the point. These special offerings are gestures of love. Pretty grand gestures at that, and the equivalent of a five-course meal in my book. Without the mess.

So here, in Bill McDonald's own words, is his wonderful recipe for chicken salad, followed by a few other guy specialties that I've encountered through the years.

Jan Roberts-Dominguez is a Corvallis food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com.

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