Matthew's Vegetable Salad



20-ounce package frozen mixed vegetables, cooked and drained
meduim ribs celery, sliced
medium onion, diced
large green pepper, diced
1 1/2
cups uncooked macaroni shells or twists, cooked and drained
cup canned red kidney beans, rinsed and drained
Dressing (recipe follows)



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.


Dressing:  In medium saucepan, mix well 3/4 cup sugar and 1 tablespoon flour.  Stir in 1/2 cup vinegar, 1/4 cup water and 1 teaspoon prepared mustard.  Cook and stir until thickened.  Stir in 1 tablespoon butter or margarine until melted.  Cool slightly.