6 Eggs, hard boiled
1/4 cup Almonds, slivered
2 tbsp Diet margarine
1 Onion
1/2 cup Celery, chopped fine
1 1/2 tbsp Arrowroot
1 tsp Salt
1 1/2 tsp Curry powder
2 cup Nonfat milk
4 slice Toast
Directions
Thinly slice shelled eggs. Brown almonds in margarine until golden
brown. Remove; drain on absorbent paper. In same pan saute onion and
celery until golden; stir in arrowroot, salt, and curry powder; stir
in milk slowly. Cook, stirring constantly, strring constantly, until
thick and smooth. Stir in slice egg, heat to boil. Place a slice of
toast in the bottom of each of four individual, headed casseroles.
Divide eggs evenly over the toast; sprinkle with almonds.
Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 1/2 MEDIUM-FAT
EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 VEGETABLE
EXCHANGES CAL: 275
Source: Recipes for Diabetics by Billi Little (1985 version)
Brought to you and yours via Nancy O'Brion and her Meal-Master.
NOTE: Egg subatitue could be used with.
Servings: 4 servings
Eggs Curry Recipe brought to you by Recipe Ideas
Categories: Diabetic; Eggs; Nuts/Grains; Main Dish; Curries
The History of Recipes
Academics have tracked the existance of recipes far back into the far past, in truth as far as the early Egyptians, and maybe even further. In practice though, mostly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. During Roman times around 25BC a roman called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Aspicius also describes how the ancient Romans used a wide range of herbs and spices, including a few you will know such as bay, fennel and dill. As our culinary historical trip moves on a few more years we find two interesting cookery books from the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the rich. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new tastes created an eruption in manuscripts on cookery, most of which are kept safe in academic collections. By the arrival of the 1900s, cookbooks were increasing in popularity due to more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Eggs Curry recipe.
