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Cooked by: Chef / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 4 |
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Directions: 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; gradually
stir in milk. Cook, stirring constantly, until thick and smooth. Stir in
sliced egg; heat to boil. Place a slice of toast in the bottom of each of
four individual, heated casseroles. Divide eggs evenly over the toast;
sprinkle with almonds. Makes 4 servings.
Nutritional information per serving: calories - 275. Diabetic
Exchanges: Bread - 1, Medium-Fat Meat ~ 1 1/2, Fat - 1/2, Nonfat Milk -
1/2, Vegetable - 1/2
FROM: Recipes for Diabetics by Billie Little copyright 1972
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~---------------------------------------------------------------------
~-- Combine all the ingredients in a blender and process until smooth.
From: Thailand The Beautiful Cookbo
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