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

     Title: EGGS CURRY
Categories: Diabetic, Eggs, Nuts, Main dish, Curry
     Yield: 4 servings

     6    Eggs; hard boiled
   1/4 c  Almonds; slivered
     2 tb Diet margarine;
     1    Onion;
   1/2 c  Celery; chopped fine
 1 1/2 tb Arrowroot;
     1 ts Salt
 1 1/2 ts Curry powder;
     2 c  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
 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 O'Brion
 and her Meal-Master.

 NOTE:  Egg subatitue could be used with.

-----