What You Need:

1 (11 oz.) can mandarin oranges with juice
1 (8 oz.) can crushed pineapple with juice
1/3 C of sugar
1 tbsp flour
1/8 tsp salt
1 egg, lightly beaten
2 C elbow macaroni, cooked
1 C whipped topping
1/4 C pecans, chopped

How to Make It:

Drain the juice from the two cans of fruit and pour into a 1 C measuring cup.
Add enough water to the juice to make 1 C.
Place the fruit into a bowl, cover and refrigerate.
Place the sugar into a large saucepan.
Add the flour and salt to the saucepan and toss to combine.
Stir the juice water mixture into the pan and stir until smooth
Cook the mixture over medium high heat, stirring continuously, 5 minutes or until thick.
Reduce the heat to low, cook 1 minute stirring continuously.
Remove the pan from the heat and remove 1 T of the mixture.
Stir the 1 T of mixture into the egg until well blended.
Pour the egg mixture into the saucepan and stir until combined.
Place the pan back on medium heat and bring it to a gentle boil.
Cook 2 minutes stirring constantly then remove from the pan from the heat.
Place the cooked and cooled macaroni into a bowl.
Pour the sauce over the macaroni and stir until coated well.
Cover the bowl and place in the refrigerator at least 8 hours or overnight.
Before serving, fold in the chilled fruit, whipped topping and sprinkle with the pecans.

Makes 8 servings

Although this salad sounds sweet it really isn’t. There is also no macaroni taste to this salad. It’s just a nice refreshing salad to serve on a hot July day. Add maraschino cherries