Fruited Macaroni Salad
["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."]
["sugar", "flour", "salt", "mandarin oranges", "pineapple", "egg", "macaroni", "topping", "pecans"]