1 can (15 1/2 oz.) salmon or 2 c. chicken breast, diced
1 c. shredded sharp Cheddar cheese
1 c. diced celery
2/3 c. mayonnaise
1/4 c. chopped green onion
1/4 c. ketchup
1/2 tsp. dill weed
Cocktail puffs

Drain salmon; flake. Combine all ingredients except puffs; mix well just before serving. Split puffs and fill with salmon mixture. Makes 4 dozen.

COCKTAIL PUFFS:

1 c. water
1/2 c. butter
1 tbsp. soy sauce to boil

1 c. flour
1/4 tsp. 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 greased baking sheet. Bake at 400 degrees for 20 to 25 minutes. Cool. Makes 4 dozen cocktail puffs.

Freezing tip: puffs may be baked ahead and frozen. Before filling, crisp at 375 degrees about 5 minutes.