->Salmon Puffs <-

1 can (15 1/2 oz) salmon

1 cup shredded sharp Cheddar cheese

1 cup diced celery

2/3 cup mayonnaise

1/4 cup chopped green onion

1/4 cup ketchup

1/2 teaspoon dill weed

Drain salmon: flake. Combine all ingredients except puffs; mix

well. Just before serving, split puffs and fill with salmon mixture.

Makes 4 dozen.

1 cup water,

1/2 cup butter or margarine and 1 tablespoon soy sauce to boil. Stir in

1 cup flour and 1/4 teaspoon

salt. Cook and stir until mixture leaves sides of pan and forms

a ball. Remove from heat; cool to lukewarm. Add 4 eggs, one at

a time; beat well after each addition. Drop by teaspoonfuls onto

400 for 20-25 minutes. Cool. Makes

4 dozen cocktail puffs.

Puffs may be baked ahead and frozen. Before filling, crisp at 375

about 5 minutes.

The puffs are versatile. They end up hollow inside with a little

split at the top so they're easy to open up and fill. You could

probably stuff them with just about anything you like.