1/2 c. water
1/4 c. butter
1/2 c. all-purpose flour
2 eggs
1/2 c. shredded Muenster or Swiss cheese
5 oz. cooked and finely chopped chicken breasts OR
1 (5 oz.) can boned white chicken, drained and flaked
1/2 c. finely chopped water chestnuts
1/2 c. buttermilk salad dressing with olives or light mayonnaise or salad dressing
1 (2 oz.) can mushroom stem and pieces, drained and chopped
1 tbsp. chopped pimento
1/2 tsp. dry mustard

In a 2 quart saucepan bring the 1/2 cup water and the butter to boiling. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool 10 minutes. Add eggs, one at a time, beating 1 minute after each addition or until smooth. Stir in cheese. Spoon mixture into a pastry bag fitted with a decorative tip. Pipe batter into spirals, 1 inch in diameter, onto a greased baking sheet. Or, using 1 rounded teaspoon dough for each puff, drop dough onto greased baking sheet. Bake in a 400 degree oven 20 minutes or until puffed. Remove from oven; cut off tops. Remove any soft dough. Cool puffs on a wire rack. If desired store puffs, tightly covered, up to 1 day at room temperature. Or, cover tightly with moisture-vaporproof wrap; freeze. Let thaw 1 hour at room temperature.

For filling, combine chicken, water chestnuts, salad dressing, mushrooms, pimento, and mustard. Cover; chill. To serve, fill puff bottoms with chicken filling; replace tops. Transfer to sturdy containers to carry to party. To serve, garnish with parsley sprigs, if desired. Makes 28 puffs.