“I want to bury my face in it,” said Fifi

July 20, 2008 in Recipes, Safe, Terrifying by sketchyrecipe | 1 comment

THIS RECIPE IS NOT CORRECT. PLEASE SEE FIFI’S COMMENT FOR THE REAL LIPSMACKER.

BabyDaddy ate himself sick and wanted more.

I saw the recipe and would still feed it to my family.

Meet the epitome of Bad-For-You-Food.

Sharon Ritz by Way of Aunt Bunny’s Vermicelli Salad v. Fifi 2.0

14 oz vermicelli, broken into pieces

2 t Accent aka MSG

Nature’s Seasoning to taste (I think this is an herbal MSG vehicle)

1 10oz jar sliced green olives, drained well

1 15oz can sliced black olives, drained well

1 bunch green onions, sliced

1/2 c shredded carrots

2 c mayonnaise

Cook pasta according to directions. Drain. Add Accent & Nature’s Seasonings while pasta is warm. Chill. Add olives, onions, and carrot, mixing well. Add mayo to taste. Chill well.

Warm up the defibrillator.

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July 22, 2008 at 6:41 am

Fifi

Fifi’s avatar

Sketch,

This is a sketchy recipe, to be sure. Looks like you combined part of mine with part from Aunt Bunny and probably not a good combination. Here are some better ingredient amounts:

Vermicelli (amount can vary from 12 oz to 16 oz depending on salad amount needed- I use 16 oz for lots of leftovers)
2 Tbls. Accent
Nature’s Seasons (NOT AN MSG product!!) I use approx. 2 tsp. (made by Morton - blue and yellow jar/bottle)
5 oz olives well drained, green stuffed with pimento, chopped coarsely
6 1/2 oz can olives well drained, black sliced
Mayo - up to 1 cup (I only use 3/4 cup)
1 green bell pepper, small dice
1/2 cup raw carrots, diced, rounds, or matchstick - your choice

This is a total mix-and-match recipe. Leave out the carrots if you don’t like them, leave out the green bell pepper if you don’t want it. You do need the onions, using the whole onion. If you really love the ripe olives, use a larger can. The green olives are very salty so be careful about increasing them. I mix the mayonnaise and the seasoning in a large bowl, add the veggies and olives, then the hot vermicelli. The heat from the vermicelli melts the mayonnaise so it completely disappears. Careful with the amount of mayonnaise, you don’t want it to be greasy! This just gets better and better so I make it the day before I want to use it but once I know it is in the refrigerator, there is no way I can hold off eating it.

I did try to call before I left this comment but couldn’t get you and I was concerned that someone might make it and have it turn out poorly. This is a wonderful recipe IF you like salty foods.