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

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 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. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans. May substitute fresh seasonal fruits for fruits mentioned.

Yield: 6 to 8 servings.