Tossed Chicken and Cheese Salad

75g cooked chicken (without skin) diced

25g Edam cheese, diced

2 sticks celery, chopped

50g white grapes, seeded and halved

1/2 red pepper

1 tablespoon cider vinegar

1 teaspoon salad oil

pinch dry mustard

salt and pepper

1 tomato, cut into wedges

1 teaspoon chopped parsley

Method: Put the chicken, cheese, celery, grapes and red pepper into a bowl and chill. Blend the vinegar with the oil, mustard and seasoning to taste. Pour over the salad and toss well. Serve in salad bowl garnished with the wedges of tomato and chopped parsley. Serves one.

Source: contributed by D. Linden in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.

Chicken with Pineapple

1 chicken breast
Salt and pepper
1 tbspn. finely shredded fresh ginger
1 cup unsweetened canned pineapple with juice
1 tspn. cornflour
Cooked brown rice
2 spring onions, thinly sliced

Method: 1. Remove skin from chicken. Season with salt and pepper and cook under a preheated grill, taking care not to overcook. 2. Blanch the shredded ginger in boiling water for 1 minute and drain. Combine in a saucepan the ginger, pineapple pieces and juice and heat to boiling. Mix cornflour with a little water and add to the pineapple. Stir until thickened. 3. Place chicken on a bed of cooked brown rice with sliced spring onions tossed through.

Source: from the 'Bachelor' chapter in Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.81.