Cheese & Egg Puffs

Directions

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