Fruited Macaroni Salad

• 1/3 c. sugar
• 1 Tbsp. all-purpose flour
• pinch of salt
• 1 (11 oz.) can mandarin oranges (undrained)
• 1 (8 oz.) can crushed pineapple (undrained)
• 1 egg, slightly beaten
• 2 c. cooked elbow macaroni
• 1 c. whipped topping
• 1/4 c. chopped pecans, toasted

1. In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly.
2. Reduce heat; cook and stir 1 minute longer. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight.

sugar, flour, salt, mandarin oranges, pineapple, egg, macaroni, topping, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80511 (may not work)