Mini Puffs
2 c  Finely chopped cooked
Chicken or 3 cans
(6 3/4 oz ea.) chicken,
Drained
1/3 c  Mayonnaise or salad
Dressing
1 tb Finely chopped onion OR
1/2 ts Instant minced onion
2 ts Lemon juice
1 ts Ground ginger
1/2 ts Salt
1/4 ts Pepper
2    Stalks celery, finely
Chopped (about 1/2 c.)

MINI-PUFFS
1 c Water
1/2 c Margarine or butter
1 c All-purpose 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 400. Heat water and margarine to rolling
boil in 3-quart 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.