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Name: Eggs Creole
Prep time: 30 min
Total time: 30 min
Yield: 61
Cuisine: American
Ingredients: 1 c Onion chopped; Vegetable cooking spray; 1 tb Margarine;; 1 c Tomato soup;; 1 c Skim milk;; 2 tb Soft breadcrumbs;; Ingredients; 2 ts A-p flour;; 6 Hard-cooked eggs;; 1 c Green pepper; chopped; 1 ts Worcestershire Sauce

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INGREDIENTS

1 c Onion ; chopped
Vegetable cooking spray
1 tb Margarine;
1 c Tomato soup;
1 c Skim milk;
2 tb Soft breadcrumbs;
Ingredients
2 ts A-p flour;
6 Hard-cooked eggs;
1 c Green pepper; chopped
1 ts Worcestershire Sauce

Servings

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 OBrion and her Meal-Master (From Jungle.Boy via GEnie). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Eggs Creole

1 c Onion chopped
  Vegetable cooking spray 
1 tb Margarine; 
1 c Tomato soup; 
1 c Skim milk; 
2 tb Soft breadcrumbs; 
  Ingredients 
2 ts A-p flour; 
6  Hard-cooked eggs; 
1 c Green pepper; chopped 
1 ts Worcestershire Sauce

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 OBrion and her Meal-Master  (From Jungle.Boy via GEnie).    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 6 1 c servin

Calories: 4
Calories from Fat: 2 (50%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.3mg		0 %
Potassium 8.5mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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