"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vermicelli Salad Recipe

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This recipe for Vermicelli Salad, by , is from 9th Street Church of Christ Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Malisia Goetz

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. of vermicelli
3 Tbsp. lemon juice
1 Tbsp. Accent
4 Tbsp. corn oil
1 bell pepper (chopped fine)
onion (chopped fine)
1 can chopped black olives
cup of celery chopped fine)
1 large jar of pimentos

1 pint Mayonnaise

Directions:
Directions:
Cook vermicelli for about 3 mins. Wash with cold water and add: lemon juice, Accent, corn oil, bell pepper, onion, olives, celery and pimentos. Chill overnight and then the next day mix mayo with the salad, mix well and it will be ready to serve. If you would like to have meat in it, you may add 3 cups of chicken or your choice of meat.

Personal Notes:
Personal Notes:
This great recipe was given to me by Kay Talley, daughter of Gertrude Bahlman.

 

 

 

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