Icebox Vegetable Salad

3/4 c. sugar

1 Tbsp. flour

1/2 c. vinegar

1/4 c. water

1 tsp. prepared mustard

1 Tbsp. butter

20 oz. bag frozen, mixed vegetables, cooked and drained

1 1/2 c. cooked macaroni twists

4 pieces celery, sliced

1 medium onion, diced

1 c. canned kidney beans, drained

In a saucepan, blend sugar and flour; add vinegar, water, and mustard. Stirring constantly, heat until thick; stir in butter. Cool slightly. In a large serving bowl, combine remaining ingredients and toss with cooled dressing. Chill well. Serves 12.