Vegetable Salad - cooking recipe

Ingredients

1 pkg. (20 oz.) frozen mixed vegetables, cooked
4 medium ribs celery, sliced
1 large green pepper, diced
1 1/2 c. uncooked macaroni shells or twists
3/4 c. sugar
1 c. canned kidney beans, rinsed and drained
1 Tbsp. flour
1/2 c. vinegar
1/4 c. water
1 tsp. prepared mustard
1 Tbsp. butter or oleo

Preparation

Cook
frozen
vegetables
and macaroni separately until done. Drain
thoroughly.
In large bowl mix well, vegetables, macaroni and
beans.
Toss
with warm dressing to coat. Chill several hours
or
overnight.
Will keep refrigerated up to 3 days.
Makes 12 servings.