50+ Friends Club Cookbook -- Eggs and Cheese -- Cheese & Egg Puffs

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Cheese & Egg Puffs

From the Kitchen of: Kathy/MA from Kitchen Chat

6		Eggs
1	med	Green pepper, chopped (1 cup)
1	med	Onion, chopped (1/2 cup)
2	tbsp	Butter
2	tbsp	Cornstarch
1	can	Tomato sauce (15 ounces)
1	can	Sliced mushrooms, drained (4 ounces)
3/4	C	Flour
1½	tsp	Baking powder
1/2	tsp	Salt
1½	C	Shredded cheddar cheese

Beat eggs in large mixer bowl until thick.
Cook and stir green peppers and onion in butter in 2 quart saucepan over medium heat until tender. Add tomato sauce and mushrooms. Cook, stirring constantly until mixture thickens.
Reduce heat and cover and simmer 15 minutes.
Heat lightly greased griddle over medium heat.
Mix flour, baking powder and salt, beat into eggs gradually. Fold in cheese.
Drop batter by 1/4 cupfuls onto hot griddle. Cook until light and fluffy brown on each side. For each serving, top 2 or 3 egg puffs with 1/2 cup sauce.