Recipe of Eggs Creole - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: EGGS CREOLE
Categories : Diabetic, Eggs, Vegetables
Serving size: 6 1 c servin Ingredients 1 tb Margarine; -reduced-calorie 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). -----