Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 400ø. 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.

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