Eggs Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Eggs, hard boiled
1/4 cup: Almonds, slivered
2 tbsp: Diet margarine,
1: Onion,
1/2 cup: Celery, chopped fine
1 1/2 tbsp: Arrowroot,
1 tsp: Salt,
1 1/2 tsp: Curry powder,
2 cup: Nonfat milk,
4 slice: Toast,
Directions:
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 OBrion and her Meal-Master.
NOTE: Egg subatitue could be used with.
Source from luhu.jp
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 OBrion and her Meal-Master.
NOTE: Egg subatitue could be used with.
Source from luhu.jp