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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