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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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this recipe sounded interesting. what with the fruits mixed in with the macaroni. Ingredients:
1/3 cup sugar |
1 tablespoon all-purpose flour |
1 pinch salt |
1 (11 ounce) can mandarin oranges, undrained |
1 (8 ounce) can crushed pineapple, undrained |
1 large egg, lightly beaten |
2 cups cooked elbow macaroni |
1 cup whipped topping |
1/4 cup chopped pecans, toasted |
Directions:
1. in a saucepan, combine the sugar, flour and salt.
2. drain juice from oranges and pineapple into a 1 cup measuring cup.
3. cover and refrigerate fruit.
4. add enough water to the juice, if needed to measure 1 cup.
5. stir into the sugar mixture until smooth.
6. cook and stir over medium heat until thickened and bubbly.
7. reduce heat.
8. cook and stir 1 minute longer.
9. remove from the heat.
10. stor a small amount of hot mixture into egg.
11. return all to pan, stirring constantly.
12. bring to a gentle boil.
13. cook and stir 2 minutes longer.
14. remove from the heat.
15. in a bowl, combine the cooked macaroni and cooked dressing.
16. cover and refrigerate for 8 hours or overnight.
17. just before serving, fold in whipped topping and reserved oranges and pineapple.
18. sprinkle with pecans.
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