Dear Constant Reader,
It’s my birthday tomorrow and I have a gift for you!
When I made Sub-Gum Chop Suey from The Mandarin Cook Book, I also made Pineapple Salad. It was too weird to pass up! Usually I only share these vintage cooking videos with my Patrons, but thanks to my kind sponsor, Emporium 32, I’m making this little bonus video public! Enjoy!
If you want more like this, consider becoming a Patron. With more Patrons, I can get some better video equipment, like the microphone I clearly need.
Pineapple Salad
Original Recipe
Boil 3 cups bean sprouts in pineapple juice. Cover with mayonnaise dressing, flavored slightly with Chinese sauce. Sprinkle with chopped nut meats and garnish with Kumquats cut in quarters.
Mina’s Version
Simmer 1 cup bean sprouts in 1 cup pineapple juice until tender. Drain and let cool. Blend 3 tablespoons mayo with 1 teaspoon soy sauce and add enough to the bean sprouts to lightly coat. Sprinkle with 1 tablespoon toasted slivered almonds and garnish with citrus sections.
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