---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EGGS CREOLE
 Categories: Diabetic, Eggs, Vegetables
      Yield: 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).
 
-----