MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Eggs Creole
  Categories: Diabetic, Eggs, Vegetables
       Yield: 6 1 c servin
  
            Ingredients                         1 c  Tomato soup;
       1 tb Margarine;                               -undiluted commercial
            -reduced-calorie                    1 ts Worcestershire sauce
       2 ts A-p flour;                          6    Hard-cooked eggs;
       1 c  Skim milk;                               -coarsely chopped
       1 c  Green pepper; chopped                    Vegetable cooking spray
       1 c  Onion; chopped                      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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