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  Recipe Home » Diabetic » Eggs Creole
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  Eggs Creole
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 302
Ingredients:
Ingredients
1 tbsp Margarine, reduced-calorie
2 tsp A-p flour
1 cup Skim milk
1 cup Green pepper, chopped
1 cup Onion, chopped
1 cup Tomato soup, undiluted commercial
1 tsp Worcestershire sauce
6 Hard-cooked eggs, coarsely chopped
Vegetable cooking spray
2 tbsp Soft breadcrumbs
Instructions:
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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