Recipe - Eggs Curry

6 Eggs; hard boiled
One fourth cup Almonds; slivered
2 tablespoon Diet margarine;
1 Onion;
One half cup Celery; chopped fine
1 One half tablespoon Arrowroot;
1 teaspoon Salt
1 One half teaspoon Curry powder;
2 cup 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 One half MEDIUMFAT
EXCHANGES + One half FAT EXCHANGE + One half NONFAT MILK + One half VEGETABLE
EXCHANGES CAL: 275

Source: Recipes for Diabetics by Billi Little (1985 version)
Brought to you and yours via Nancy O'Brion and her MealMaster.

NOTE: Egg subatitue could be used with.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip