Cheese & Egg Puffs

• 6 eggs
• 1 medium green pepper, chopped (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup) King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. butter or margarine
• 2 tsp. cornstarch
• 1 can (15 oz.) tomato sauce
• 1 can (4 oz.)sliced mushrooms, drained
• 3/4 cup all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 6 oz. VELVEETA, cut up (about 1 cup)

1. Beat eggs in large mixer bowl until very thick and lemon colored, about 10 minutes.
2. Cook and stir green pepper and onion in butter in 2-quart saucepan over medium heat until tender, about 2 minutes.
3. Stir in cornstarch; add tomato sauce and mushrooms.
4. Cook, stirring constantly, until mixture thickens.
5. Reduce heat.
6. Cover and simmer 10 minutes.
7. Heat lightly greased griddle over medium heat.
8. Mix flour, baking powder and salt; beat into eggs gradually.
9. Fold in VELVEETA.
10. Drop batter by 1/4 cupfuls onto hot griddle.
11. Cook until light brown, about 2 minutes on each side.
12. For each serving, top 2 egg puffs with 1/2 cup of the sauce.
13. Makes 6 servings.

eggs, green pepper, onion, butter, cornstarch, tomato sauce, mushrooms, flour, baking powder, salt, velveeta

Taken from www.kraftrecipes.com/recipes/cheese-egg-puffs-53840.aspx (may not work)