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1 (20 oz.) pkg. frozen mixed
vegetables, cooked and
4 medium ribs celery, sliced
1 large green pepper, diced
1 medium onion, diced
1 1/2 c. uncooked macaroni
shells or twists, cooked
and drained
1 c. red kidney beans, rinsed
and drained

3/4 c. water
1 Tbsp. flour
1/2 c. vinegar
1/4 c. water
1 tsp. prepared mustard
1 Tbsp. butter or margarine

In large bowl mix well, vegetables, macaroni and beans.
Toss with warm dressing to coat; chill several hours or over-
night. Will keep refrigerated up to 3 days. Makes 12 serv-
In medium saucepan, mix well 3/4 cup water and flour;
stir in vinegar, 1/4 cup water and prepared mustard. Cook and
stir until thickened. Stir in butter or margarine until
melted. Cool slightly.

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