---------- 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.
  
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