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SALAD PUFFS 
1 c. (each) water, flour
1/2 c. butter
4 eggs

Preheat oven to 400 degrees. Bring water and butter to a boil; stir in flour. Reduce heat and stir vigorously until blended. Remove from heat; add eggs one at a time, beating well after each. Drop dough by slightly rounded teaspoonfuls, 1 1/2 inches apart on ungreased baking sheet. Bake 25 minutes or until golden brown and puffs look dry; cool on wire rack. Wrap puffs in plastic wrap and freeze no longer than 1 week. Prepare fillings and refrigerate up to 24 hours.

EGG SALAD:

3 chopped hard cooked eggs
3 tbsp. mayonnaise
2 tbsp. finely chopped chutney
1 1/2 tbsp. finely chopped scallion
1/2 tsp. (each) curry powder, salt

CHICKEN SALAD:

10 oz. can diced chicken
3 tbsp. sour cream
2 tbsp. (each) finely chopped onion
Chopped blanched almonds
Chopped pimento
1/2 tsp. nutmeg
1/4 tsp. salt

HAM SALAD:

4 1/2 oz. can deviled ham
3 oz. pkg. softened cream cheese
2 tbsp. finely chopped green pepper
1 1/2 tsp. horseradish
1 tsp. lemon juice

Remove puffs from freezer; thaw 1 hour. With a sharp knife, cut top off, reserve; remove any soft dough from inside. Fill with these salads and cover with tops. Refrigerate until serving time. 65 to 70 puffs.
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