---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggs Curry
 Categories: Breakfast, Cheese/eggs, Diabetic, Low-fat
      Yield: 4 servings
 
      6    Eggs, hard boiled             
  1 1/2 tb Arrowroot
    1/4 c  Almonds, slivered              
      1 ts Salt
      2 tb Reduced calorie margarine     
  1 1/2 ts Curry powder
      1    Onion, finely chopped          
      2 c  Nonfat milk
    1/2 c  Celery, finely chopped         
      4    Slices 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; gradually
  stir in milk.  Cook, stirring constantly, until thick and smooth. Stir in
  sliced egg; heat to boil. Place a slice of toast in the bottom of each of
  four individual, heated casseroles. Divide eggs evenly over the toast;
  sprinkle with almonds. Makes 4 servings.
  
     Nutritional information per serving:  calories - 275. Diabetic
  Exchanges:  Bread - 1, Medium-Fat Meat ~ 1 1/2, Fat - 1/2, Nonfat Milk -
  1/2, Vegetable - 1/2
  
     FROM:  Recipes for Diabetics  by Billie Little copyright 1972
 
-----