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Eggs curry

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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 ½ medium-fat exchanges + ½ fat exchange + ½ nonfat milk + ½ vegetable exchanges calories: 275

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