Basic Curried Eggs
|Curry powder||2 Teaspoon|
|Chopped apple||1 Cup (16 tbs)|
|Sliced green onion with tops||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||3 Ounce, drained (1 Can)|
|Hard-cooked eggs||4 , quartered|
|Hot cooked rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
In medium skillet melt butter; stir in curry powder and salt.(Electric skillet 300°.)
Add apple, onion, and garlic.
Cook till onion is tender, about 5 minutes.
Add soup and milk; bring to a boil, stirring till smooth.
Reduce heat (220°); add mushrooms.
Gently fold in eggs.
Cover and continue cooking till heated through.
Serve over cooked rice.
Pass condiments raisins, shredded coconut, and chopped peanuts.
Calories 1047 Calories from Fat 480
% Daily Value*
Total Fat 55 g85.3%
Saturated Fat 21.7 g108.4%
Trans Fat 0 g
Cholesterol 530.1 mg176.7%
Sodium 1258.6 mg52.4%
Total Carbohydrates 115 g38.4%
Dietary Fiber 14 g56%
Sugars 50.9 g
Protein 34 g68%
Vitamin A 60.9% Vitamin C 43.9%
Calcium 39.8% Iron 45.9%
*Based on a 2000 Calorie diet