| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Diabetic, Eggs, Nuts/grains, Main dish, Curries | 4 | Servings | |
INGREDIENTS
| 6 | Eggs; hard boiled | |
| 1/4 | c | Almonds; slivered |
| 2 | tb | Diet margarine; |
| 1 | Onion; | |
| 1/2 | c | Celery; chopped fine |
| 1 1/2 | tb | Arrowroot; |
| 1 | ts | Salt |
| 1 1/2 | ts | Curry powder; |
| 2 | c | Nonfat milk; |
| 4 | sl | Toast; |
INSTRUCTIONS
Thinly slice shelled eggs. Brown almonds in margarine until golden brown. Remove; drain on absorbent paper. In same pan saute onion and celery until golden; stir in arrowroot, salt, and curry powder; stir in milk slowly. Cook, stirring constantly, strring constantly, until thick and smooth. Stir in slice egg, heat to boil. Place a slice of toast in the bottom of each of four individual, headed casseroles. Divide eggs evenly over the toast; sprinkle with almonds. Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 1/2 MEDIUM-FAT EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 VEGETABLE EXCHANGES CAL: 275 Source: Recipes for Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master. NOTE: Egg subatitue could be used with. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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