Macaroni Salad II Recipe
- 1 pound macaroni
- 1 (11 ounce) can mandarin oranges, drained and liquid reserved
- 1 (20 ounce) can pineapple chunks, juice reserved
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1 1/2 cups white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1 (8 ounce) container frozen whipped topping, thawed
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
step 2: In a medium saucepan over medium heat, combine reserved mandarin juice, reserved pineapple juice, eggs, salt, sugar, flour and lemon juice. Stir well and bring to a boil. Remove from heat and pour over cooked macaroni. Chill overnight in refrigerator.
step 3: Stir together juiced macaroni, pineapple, oranges and whipped topping. Serve at once.