Recipe - Chicken-Filled Puffs

Mini Puffs
2 cup Finely chopped cooked
Chicken or 3 cans
(6 Three fourths ounce ea.) chicken,
Drained
1/3 cup Mayonnaise or salad
Dressing
1 tablespoon Finely chopped onion OR
One half teaspoon Instant minced onion
2 teaspoon Lemon juice
1 teaspoon Ground ginger
One half teaspoon Salt
One fourth teaspoon Pepper
2 Stalks celery, finely
Chopped (about One half c.)

MINIPUFFS
1 cup Water
One half cup Margarine or butter
1 cup Allpurpose flour
4 Eggs

Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with
sharp knife; remove any filaments of soft dough. Fill each puff with
rounded teaspoon chicken mixture; replace top. Refrigerate until serving
time. *Mini Puffs* Heat oven to 400ø. Heat water and margarine to rolling
boil in 3quart saucepan. Stir in flour. Stir vigorously over low heat
until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs,
all at once; continue beating until smooth and glossy. Drop dough by
slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
puffed, golden brown and dry, about 25 minutes. Cool on wire rack.