---------- Recipe via Meal-Master (tm) v8.02

     Title: EGGS CREOLE
Categories: Diabetic, Eggs, Vegetables
     Yield: 6 1 c servin

          Ingredients
     1 tb Margarine;
          -reduced-calorie
     2 ts A-p flour;
     1 c  Skim milk;
     1 c  Green pepper; chopped
     1 c  Onion; chopped
     1 c  Tomato soup;
          -undiluted commercial
     1 ts Worcestershire sauce
     6    Hard-cooked eggs;
          -coarsely chopped
          Vegetable cooking spray
     2 tb Soft breadcrumbs;

 Melt margarine in a small heavy saucepan over low
 heat; add flour, stirring until smooth.  Cook 1 min,
 stirring constantly. Gradually add milk; cook over
 medium heat, stirring constantly, until mixture is
 thickened and bubbly. Remove from heat, and set aside.

 Combine pepper and onion in container of electric
 blender or food processor; process until smooth.
 Transfer mixture to a medium-size nonstick skillet,
 and cook over low heat until tender.

 Add soup and Worchestshire sauce to skillet; continue
 to cook, uncovered, over low heat until thickened.

 Layer white sauce, eggs, and soup mixture in a 3 qt
 cassole dish coated with cooking spray; top with
 breadcrumbs Bake at 350 degrees for 20 mins or until
 breadcrumbs are browned and mixture is throughly heated

 From: All New Cookbook For Diabetics And Their
 Families Each serving amount: 1 cup; Exchanges: 1 Skim
 milk; 1 Fat

 Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8
 gm Fat: 7 gm; Fiber: Tr.;

 Reformated for you and yours via Nancy O'Brion and her
 Meal-Master (From Jungle.Boy via GEnie).

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