Ingredients
1/3 cup sugar1 tablespoon all-purpose flourPinch salt1 can (11 ounces) mandarin oranges, undrained1 can (8 ounces) crushed pineapple, undrained1 large egg, lightly beaten2 cups cooked elbow macaroni1 cup whipped topping1/4 cup chopped pecans, toasted
Preparation
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.
Reduce heat; cook and stir 1 minute longer. Remove from the 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 the heat.
In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans.
