Macaroni Salad II

Ingredients

• 11 ounce mandarin orange segents drained canned
• 2  eggs beaten
• 2 tablespoons flour all-purpose
• 1 teaspoon juice of lemon 
• 1 pound macaroni 
• 20  1 (20 ounce) can pineapple chunks canned
• 0.5 teaspoon salt 
• 8 ounce non-dairy whipped topping frozen thawed
• 1.5 cups sugar white

Equipment

• sauce pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 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.
4. Remove from heat and pour over cooked macaroni. Chill overnight in refrigerator.
5. Stir together juiced macaroni, pineapple, oranges and whipped topping.
6. Serve at once.