---------- Recipe via Meal-Master (tm) v8.02
       Title: EGGS CREOLE
  Categories: Diabetic, Eggs, Vegetables
       Yield: 6 1 c servin
       1 tb Margarine;
       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).