Eggs creole
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Eggs creole
  Eggs    Creole    Diabetic    Vegetables  
Last updated 6/12/2012 12:55:25 AM. Recipe ID 17319. Report a problem with this recipe.
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      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
  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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Recipe ID 17319 (Apr 03, 2005)

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