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VEGETABLE SALAD 1 (20 oz.) pkg. frozen mixed vegetables, cooked and drained 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 Dressing: 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- ings. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |