| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables |
10 |
Servings |
INGREDIENTS
| 10 |
oz |
Mixed vegetables; frozen |
| 17 |
oz |
Red kidney beans; drained |
| 1 |
c |
Celery; diced |
| 1/2 |
c |
Onion; diced |
| 1/2 |
c |
Green pepper; chopped |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Flour, all-purpose |
| 1 |
tb |
Mustard, prepared |
| 1/2 |
c |
Vinegar |
INSTRUCTIONS
Cook vegetables according to package directions; drain. Set aside to cool.
Rince kidney beans and drain well. Combine celery, onion, pepper, mixed
vegetables, and kidney beans.
Combine sugar, flour, mustard, and vinegar. Cook over medium heat,
stirring constanly, until clear and thick. Let cool; then stir into the
vegetable mixture.
Refrigerate for 24 hours, stirring occasionally.
SOURCE: Southern Living Magazine, June 1974. Typed for you by Nancy
Coleman.
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