1 c. water
1 stick margarine
1 c. self-rising flour (unsifted)
Melt margarine in a pan. Add water and bring to a boil. At the
first sign of boiling, stir in flour. Turn off stove, but keep pan
on stove, and stir until flour is thoroughly mixed. Take pan off
stove and add eggs, one at a time, beating with a mixer just until
mixed. After adding 4th egg, continue to beat until mixture thickens
and pulls away from pan. Place mixture into an icing bag and trim
end. Pipe mixture into individual small mounds on a baking sheet
lined with parchment paper. Cook in a 350 degrees oven for 20 minutes.
Turn off oven and allow puffs to remain in oven for 10 more minutes.
1 Tbsp. minced onion (more if preferred)
8 oz. cream cheese
2 (5 oz.) cans chicken, drained (may substitute tuna or ham, drained)
Mince onion in food processor. Add cream cheese to processor and
blend well. Add chicken; blend well. Fill an icing bag with the
filling mixture. Make a small hole in each puff and fill with the
mixture. (Unfilled puffs and filling will freeze well.)
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