Title: Eggs Curry
Categories: Diabetic, Eggs, Nuts/grains, Main dish, Curries
Yield: 4 Servings

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;

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