1 (7 oz.) box ring macaroni
1 can peas
1 can diced carrots
1 can French style green beans
1 can kidney beans
1 jar pimento
1 med. onion, chopped
1 c. sugar
1 med. green pepper, chopped
Celery, chopped
2 c. salad dressing
1/2 pt. whipping cream (do not whip)
1 tsp. mustard

Boil macaroni; drain and cool. Drain peas, carrots, green beans and kidney beans. Cover kidney with vinegar and soak for 1 hour, then drain and add the rest of the vegetables. Chop pimento, onion, green pepper and celery in small pieces, add to vegetables. Add macaroni to vegetables.

In separate bowl, mix salad dressing and cream, mustard and sugar. Add to mixed vegetables and macaroni. Cool in refrigerator.