MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Eggs Curry
  Categories: Diabetic, Eggs, Nuts/grains, Main dish, Curries
       Yield: 4 servings
  
       6    Eggs; hard boiled               1 1/2 tb Arrowroot;
     1/4 c  Almonds; slivered                   1 ts Salt
       2 tb Diet margarine;                 1 1/2 ts Curry powder;
       1    Onion;                              2 c  Nonfat milk;
     1/2 c  Celery; chopped fine                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.
  
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