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1 c. water
1/2 c. butter
1/2 tsp. salt
1 c. all-purpose flour
4 eggs

In a saucepan, bring water, butter, and salt to a boil. Add flour
all at once and stir until a smooth ball forms. Remove from the
heat; let stand for 5 minutes. Add eggs, one at a time, beating
well after each addition. Continue beating until smooth and shiny.

Drop by rounded teaspoonfuls 2" apart onto a greased baking sheet.
Bake at 400 for 15-20 minutes or until golden brown. Remove to
wire racks.

Immediately cut a slit in each puff to allow steam to escape; cool.
Split the puffs in half and set the tops aside; remove the soft
dough from inside the puffs.

2 c. finely chopped cooked chicken
8 oz. can crushed pineapple, drained
1/2 c. mayonnaise
1/4 c. chopped celery
1/4 c. thinly sliced green onions
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. paprika
salt and pepper to taste

In a bowl, combine all of the ingredients and mix well. Fill the
puffs and replace tops. Refrigerate until ready to serve.
Refrigerate leftovers. Yield: 3 dozen.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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