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  Eggs Curry
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 190
Ingredients:
6 Eggs, hard boiled
1/4 cup Almonds, slivered
2 tbsp Reduced calorie margarine
1 Onion, finely chopped
1/2 cup Celery, finely chopped
1 1/2 tbsp Arrowroot
1 tsp Salt
1 1/2 tsp Curry powder
2 cup Nonfat milk
4 Slices 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;
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
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